Fernando Tateo


Full Professor of Food Science and Technology.

Research activities and skills

Food analytical chemistry and technology. Flavor formulation and application techniques. Analytical chemistry of flavors, additives, and involuntary molecules in traces. Studies of shelf life and formulation of food preparation including flavors formulation. Technology and formulation of special food.

Most Relevant Publication

Bononi, F. Tateo, Preliminary data on volatile composition of olive fruits of cv. “Simona” and possible relationship to resistance to fly oviposition. Italian Journal of Food Science, Vol 29, 2017. DOI: http://dx.doi.org/10.14674/IJFS-788.

Bononi, F. Tateo, A. Tateo, Triglycerides variability in donkey milk. Italian Journal of Food Science, Vol 29, 2017DOI: http://dx.doi.org/10.14674/1120-1770%2Fijfs.v646              

Bononi, G. Quaglia, F. Tateo, Preliminary LC-IRMS characterization of Italian pure lemon juices and evaluation of commercial juices distributed in the Italian market. Food Analytical Methods, 9, 2824-2831 (2016) (DOI 10.1007/s12161-016-0479-5)

Bononi, G. Quaglia, F. Tateo, Easy Extraction Method To Evaluate δ13C Vanillin by Liquid Chromatography−Isotopic Ratio Mass Spectrometry in Chocolate Bars and Chocolate Snack Foods. Journal of Agricultural and Food Chemistry, 63, (19) 4777-4781 (2015).DOI: 10.1021/acs.jafc.5b02136

Bononi, G. Quaglia, F. Tateo, Identification of ethylene oxide in herbs, spices and other dried vegetables imported into Italy. Food Additives & Contaminants: Part A, 31(2), 271-275 (2014).