Francesco Cacciola

Francesco Cacciola is a Full Professor of Food Chemistry at Università degli Studi di Messina, serving as Coordinator of the BSc in Gastronomic Sciences since October 2021. Cacciola has extensive experience in academia, having been an Associate Professor and previously an Assistant Professor of Food Chemistry at the University of Messina since December 2012. Notably, Cacciola completed a Post-Doc at the Center for Food Safety and Applied Nutrition (FDA) in 2010, focusing on the analysis of bioactive compounds in Stevia rebaudiana. Additional post-graduate fellowships were undertaken at the University of Pardubice, contributing to research in analytical chemistry. Cacciola earned a PhD in Food Chemistry and Safety and a Master's degree in Pharmacy from the University of Messina.