Maria Cristina  Nicoli Author of Evaluating Organization Development

Maria Cristina Nicoli

Full professor in Food Technology
Dipartimento di Scienze degli Alimenti, University of Udine

Cristina is professor of Food Technology at the University of Udine (Italy). At present she is the head of the Food Science and Technology B.A.Sc and M.Sc courses of the University of Udine. Her research efforts currently center on the development of predictive shelf life models, lipid structuring and unconventional technologies.


After graduating in Pharmaceutical Chemistry at the University of Bologna (Italy), Cristina went on to conducting doctoral research at the University of Udine where she has been assistant professor for eight years. In 1998 she became associate professor in Food Technology at the University of Sassari. In 2005 she was appointed full professor at the University of Udine where she still continues her research activity today. The teaching activity deals with “Food processing” and “Emerging Food Technologies”. Since 2009 she has been the head of the Food Science and Technology B.A.Sc and M.Sc courses of the University of Udine. Since 2011 she has been deputy head of the Agricultural Faculty. She has also been the leader of several Italian and European research projects.  In 2006 M.C. Nicoli, together with her team, was awarded the Italian National Innovation Prize with a project focused on acrylamide removal from foods. Her research activity has mainly been focused on chemical and physical factors affecting food functionality and stability. She is author of over 90 scientific papers published in international journals on food science and technology and several book chapters. At present the main research topics she focuses on deal with the development of predictive food shelf life models, the exploitation of lipid structuring properties and the application of unconventional technologies for inducing bio-molecule structure modification or phase transitions.  


    development tailored technological solutions for improving food safety and quality; development of nano/micro-size multiphase systems for improving food functionality

Areas of Research / Professional Expertise

    chemical and physical stability of food; shelf life modeling and assessment; lipid structuring; nonthermal technologies


Featured Title
 Featured Title - Shelf Life Assessment of Food - 1st Edition book cover