Manuela Flavia Chiacchio
Portici,NA
Profilo professionale
PhD in Food Science with experience in the analytical and chemical characterization of complex food matrices, fermented plant-based ingredients, and agro-industrial by-products. Skilled in chromatographic
techniques (HPLC), spectrophotometric assays, and in vitro models (INFOGEST, Caco-2) for the evaluation of bioaccessibility, bioavailability, and functionality of bioactive compounds. Experienced in multidisciplinary research environments, contributing to the validation of innovative and sustainable food ingredients with potential industrial application.
Panoramica
4
4
anni di esperienza professionale
1
1
Certificato
Esperienza lavorativa
PhD in Food Science (Doctor Europeaus)
University of Naples Federico II
Naples
2022.11 - 2026.02
- Investigated how processing strategies (fermentation, thermal treatment, digestion) modulate polyphenol bioaccessibility, bioavailability, and bioactivity.
- Led independent research projects focused on plant-based functional ingredients and agro-industrial by-product valorization.
- Developed and functionally validated fermented legume-based ingredients with potential industrial scale-up.
- Developed fiber- and protein-enriched prototypes aligned with EU nutrition claims requirements, balancing nutritional targets, technological performance, and potential industrial scalability.
- Conducted bioaccessibility and bioavailability studies using INFOGEST in vitro digestion and Caco-2 cell models.
- Characterized fermentation-derived metabolites.
- Performed chromatographic quantification of bioactive compounds using HPLC-DAD and LC-HRMS (Orbitrap Exploris 120).
- Executed pilot human studies to assess satiety effects of fiber-enriched bakery products using VAS scales and dietary records.
- Validated analytical methods ensuring data robustness and reproducibility.
- Supervised MSc students in laboratory activities.
International Research Period
University of Valencia
Valencia
2024.04 - 2024.10
- Conducted intestinal bioavailability studies using Caco-2 cellular models.
- Collaborated within a multidisciplinary and international research team.
Research Fellowship Agraria / Lactalis
University of Naples Federico II
Naples
2022.04 - 2022.10
- Evaluated nutritional characteristics of food products and agro-industrial by-products.
- Conducted chromatographic analyses for bioactive compound profiling.
Istruzione
PhD in Food Science (Doctor Europeaus) - Agricultural Sciences
University of Naples Federico II
Naples2026-02
Training Orbitrap Exploris 120 - undefined
Thermo Fisher Scientific
2025-02
Healthy Food Design Course - undefined
Wageningen University & Research
2023-05
Professional Qualification – Food Technologist - undefined
2022-01
MSc in Food Science and Technology -
University of Naples Federico II
Naples2021-12
BSc in Food Science and Technology -
University of Naples Federico II
Naples2019-09
Competenze
Analytical Techniques
HPLC-DAD
UV-Vis Spectrophotometry
LC-HRMS – Orbitrap Exploris 120 (basic operational experience: calibration, batch setup, run management, manual integration)
Functional and Nutritional Assessment
INFOGEST static in vitro digestion
Caco-2 intestinal absorption model
Enzyme inhibition assays
Bioaccessibility and bioavailability study
Antioxidant assays
Statistical analysis
SPSS
XLStat and Excel
Microsoft Office
LC Solution, EZStart, SoftMax Pro
AutoDock Vina (basic molecular docking)
Databases: MEROPS, PDB, Phenol-Explorer, BIOPEP, Human Database
LANGUAGES
Italian: Native.
Esperto
English: Advanced (professional working proficiency)
Avanzato
Spanish: Basic.
Base
PROJECTS
ONFOODS Project (FUTURE) – Spoke 4
- Conducted chemical and functional characterization via chromatographic and spectrophotometric techniques.
- Demonstrated that fermentation increased total polyphenol content and antioxidant activity up 3 times compared to unfermented flour.
- Developed baked prototypes incorporating 10% and 25% fermented legume flours and by-product–derived ingredients as wheat flour substitutes, achieving compliance with EU nutrition claims for “source of fiber” and “source of protein.”
- Showed retention of enhanced bioactivity after incorporation into complex bakery matrices and thermal processing.
SCIENTIFIC OUTPUT
- 8+ peer-reviewed publications (4 as first author) in international journals.
- Conference presentations (IUFoST, EFFoST, International Conference on Food Digestion, SINU).
- Reviewer for international scientific journal. Food Research International.
Publication list available upon request.
SOFT SKILLS
- Strong analytical and problem-solving mindset
- Ability to manage independent research projects.
- Clear scientific communication (reports, presentations, manuscripts).
- Attention to data reliability and reproducibility.
- Experience working in multidisciplinary, international, and dinamic environments
Certificazioni
Computer Skills Certification
Cronologia
International Research Period
University of Valencia
2024.04 - 2024.10
PhD in Food Science (Doctor Europeaus)
University of Naples Federico II
2022.11 - 2026.02
Research Fellowship Agraria / Lactalis
University of Naples Federico II
2022.04 - 2022.10
Training Orbitrap Exploris 120 - undefined
Thermo Fisher Scientific
Healthy Food Design Course - undefined
Wageningen University & Research
Professional Qualification – Food Technologist - undefined
PhD in Food Science (Doctor Europeaus) - Agricultural Sciences
University of Naples Federico II
MSc in Food Science and Technology -
University of Naples Federico II
BSc in Food Science and Technology -
University of Naples Federico II