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Alma universitas studiorum parmensis A.D. 962 - Università di ParmaAlma universitas studiorum parmensis A.D. 962 - Università di Parma People and Organization
Università degli Studi di Parma

Luca Dellafiora

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Associate professor
Department of Food and Drug
SSD: Food Chemistry (CHEM-07/B)

About

Prof. Luca Dellafiora serves at the Department of Food and Drug of the University of Parma as an Associate Professor in Food Chemistry (SSD CHIM/07-B).

He is a member of the International Mobility Committee of the Department of Food and Drug and the contact person for international mobility (Erasmus) for the Master's Degree Program in Human Nutrition Sciences.

He is also the internship contact person for the same Master's Degree Program.

Curriculum Vitae

Prof. Luca Dellafiora serves at the Department of Food and Drug Sciences of the University of Parma as an Associate Professor in Food Chemistry (SSD CHIM/07-B).

Educational background:

  • 2015: PhD in Food Science and Technology (Departmnet of Food Science, University of Parma, Italy) with a thesis titled “Computational Analysis of Foodborne Xenobiotics and Natural Compounds”

  • 2011: Master dregree in Molecular Biology (University of Parma, Italy) with a thesis titled “Structure Based Virtual Screening of PLP-dependet enzymes: serine racemase and kynurenine aminotransferase II”

  • 2008: Bachelor degree in Biology (University of Parma, Italy)

Academic background:

  • February 2025 - today: Associate Professor at the Department of Food and Drug, University of Parma (Italy) in the field of Food Chemistry

  • March 2020 - January 2025: Temporray researche (assistant professor) at the Department of Food and Drug, University of Parma (Italy) in the field of Food Chemistry

  • May 2015 - February 2020: Postdoc researcher at pthe Department of Food and Drug, University of Parma (Italy) in the field of Food Chemistry

  • June-December 2011: Internship at the Molecular Modelling Laboratory, Department of General Chemistry, University of Parma

Teaching

Research

Research areas

Within the framework of food safety, Dr. Dellafiora currently studies the chemistry and toxicology of bioactive compounds and xenobiotics of food origin through the development and implementation of novel hybrid in silico / in vitro approaches. The research activity mainly focuses on: i) the assessment of bioactivity, transformations and metabolic fate of food constituents and contaminants; and ii) the identification and design of innovative strategies for mitigating the content of toxicants in food and feed.

Publications

Full list of publications

Research projects

  • New approach methodology for feed safety- Integrating Computational, Mechanistic and Toxicological Data for Risk Assessment of emerging mycotoxin exposure from fish feed

    Manager: Dellafiora Luca

    Sponsor: EUROPEAN FOOD SAFETY AUTHORITY - EFSA

    Start date: 01/09/2025 End date: 31/08/2026

  • Impact of emerging mycotoxins from plant-based feed on health and robustness of Atlantic salmon in early life stages – MYTOXA

    Manager: Dellafiora Luca

    Sponsor: THE RESEARCH COUNCIL OF NORWAY

    Start date: 01/01/2024 End date: 31/12/2027

  • “TKplate 2.0: An Open source platform integrating physiologically-based kinetic and physiologically-based kinetic-dynamic models and machine learning models for risk assessment of single and multiple chemicals and biological stressors in animal species”

    Manager: Dellafiora Luca

    Sponsor: EUROPEAN FOOD SAFETY AUTHORITY - EFSA

    Start date: 01/01/2021 End date: 30/06/2024

  • Data collection, Update and Further Development of Biologically-based Models for Humans and Animal Species to Support Transparency in Food and Feed Safety

    Manager: Dellafiora Luca

    Sponsor: EUROPEAN FOOD SAFETY AUTHORITY - EFSA

    Start date: 02/11/2020 End date: 31/12/2025

Public Engagement Initiatives

  • La biodiversità si costruisce insieme. Un patto dalla terra alla tavola: collaborare per innovare e condividere alimenti sani e sostenibili. Notte dei ricercatori 2023

    - Agricoltura sostenibile e qualità delle produzioni - L’agricoltura 4.0 - GO GOALS! - Analisi/valutazione della qualità di alimenti - Attività ludico-educative: (cards gioco) legate ad una dieta sana e sostenibile in mensa e a casa (coinvolgimento di studenti e bambini). - Attività interattive su l’etichettatura degli alimenti: (coinvolgimento di studenti e bambini).

    Date: 29/09/2023

  • Meeting with Missouri University “Food study and research at University of Parma”

    Promuovere presso l'Università del Missouri le attività di ricerca in ambito food del Università di Parma

    Date: 16/03/2022