- Curriculum Vitae
Prof. Furio Brighenti – Curriculum Vitae Family Name: Brighenti First Name: Furio Date of Birth: 10/08/1956 Nationality: Italian Civil Status: Married Education: EQF Level 8 EDUCATION: Institution Degree(s) or Diploma(s) obtained: • University of Milan, Faculty of Medicine D.S. (Dottore Specialista) in Public Health Nutrition [June 1990] • University of Milan, Faculty of Agriculture M.Sc (Dottore Magistrale) in Food Sciences [July 1981] LANGUAGE SKILLS: (competence on a scale of 1 to 5 (1 – excellent; 5 – basic) Language Reading Speaking Writing Italian Mother tongue Mother tongue Mother tongue English 1 1 1 Spanish 2 5 5 French 3 5 5 MEMBERSHIP OF PROFESSIONAL BODIES: • Registered Food Technologist (1996-on) OTHER SKILLS: • Computer literate PRESENT POSITION: • Since 2000 Full Professor of Human Nutrition (SSD BIO/09 Physiology) KEY QUALIFICATIONS: • Research on the metabolic and physiological effects of foods and food components (more than 160 research papers published on indexed international journals); • Teaching on Human Nutrition and Dietetics in the University Courses of Food Sciences and Gastronomic Sciences (Bachelor and Master Level) for a total of about 10 CFU/year. PROFESSIONAL EXPERIENCE: 2012-to-date Institution: University of Parma, Dep. Food Science (Now Department of Food & Drug). • Description: Head of the Human and Public Health Nutrition Area of the Department. Direction of a group of 3 associate professors, 6 post-docs, 5 PhD students, 2/3 visiting fellows; 2012-to-date Institution: University of Parma, PhD School in Life Sciences • Description: Co-ordinator of the PhD program in Food Sciences. Coordination of a group of 26 professors and 24 PhD students enrolled in the Food Science PhD program of the University of Parma; 2015-to-date Institution: European Commission - Consumers, Health, Agriculture and Food Executive Agency (CHAFEA) • Description: Tutor of the Better Training for Safer Food programme (BTSF). He participated to training missions in Thailand, Cambodia and Sri Lanka to provide training on Nutrition and Health Claims and EC labelling regulations; 2013-2017 Institution: University of Parma • Description: Deputy-Rector for Research (Prorettore alla Ricerca, Biblioteche, Musei e Internazionalizzazione) 2012-2015 Institution: International Journal of Food Sciences & Nutrition (IJFSN) • Description: Editor-in-Chief. IJFSN (http://www.tandfonline.com/toc/iijf20/current#.VbjIVbftVFk ) is an international ISI Journal by Taylor & Francis publishing about 200 scientific papers and 8 issues/year in the fields of food science and human nutrition. The Journal’s Impact Factor is around 1.2. 2010-to date Institution: Antidiabetic Food Centre of the University of Lund, Sweden • Description: Scientific Advisor. The centre is devoted to technological transfer in the field of functional foods specifically aimed to prevent and manage diabetes and diabetes complications. The position provides advice to the AFC on scientific topics, research programs and research quality assessment; 2008-to date Institution: Giocampus • Description: Member of the Scientific Advisory Board of the project Giocampus ( www.giocampus.it ); 2009-2011 Institution: Italian Ministry of Education and Research • Description: Member of the Expert Commission “Food and School” 2009-2015 Institution: Italian Nutrition Society (SINU) • Description: President. Elected president in 2009 and position renewed in 2012. The Italian Nutrition Society ( www.sinu.it ) is the only Italian scientific society on Human Nutrition that is represented in both the Federation of European Nutrition Societies (FENS) and the International Union of Nutrition Societies (IUNS). 2013-to-date Institution: International Carbohydrate Quality Consortium (ICQC) • Description: Member. ICQC is a non-profit, worldwide organization of leading nutrition scientists from ten countries on three continents. All members and chairs are academic scientists and/or from non-profit organizations. The mission of the ICQC is to collect, summarize and disseminate the science around dietary carbohydrate and health with a focus on quality with the objective to harmonize the work of scientists from academia, industry and government. 2015-to-date Institution: Federation of European Nutrition Societies (FENS) • Description: Member of the Board of Directors. The Federation of European Nutrition Societies (FENS) is a non-profit Federation consisting of 26 European Nutrition societies, each representing one country. The main FENS event is the European Nutrition Conference, arranged every 4 years. 2004- 2012 Institution: University of Parma, Dept of Public Heath. • Description: Head of the Area of Human Nutrition. Direction of a group of 1 associate professors, 1 assistant professor, 1 post-docs, 2 PhD students, 1/2 visiting fellows/year. 2009-2012 Institution: University of Parma, Faculty of Agricultural Sciences. • Description: Dean of the Degree courses (both B.Sc and M.Sc) in Gastronomic Sciences of the Faculty of Agricultural Sciences, University of Parma 2009-2012 Institution: Journal Nutrition, Metabolism and Cardiovascular Disease (NMCD) • Description: Associate editor. NMCD is an Elsevier’s international ISI Journal publishing about 300 scientific papers and 12 issues/year in the fields of human and clinical nutrition. The Journal’s Impact Factor is around 3.2 1998-2000 Institution: University of Parma • Description: Assistant Professor. Research and teaching in Human Nutrition. 1987-1998 Institution: University of Milan • Description: Assistant Professor. Research and teaching in Human Nutrition 1987-1989 Institution: University of Toronto, Department of Nutritional Sciences. • Description: Research Fellow Founded by the Italian Research Council (CNR) and the Medical Research Council Canada (MRC now CIHR). Supervisor, Prof. David J.A. Jenkins, MD, PhD, DSc, Canada Chair. Training on Clinical Research in the field of carbohydrate, dietary fibre and the Glycemic Index. RESEARCH FOUNDING HISTORY: Competitive founding: • 2000-2002 Local Principal-investigator Project MURST – Ministry of University and Scientific Research of Italy (PRIN - MM07155118_005 ) “Nutritional value of carbohydrate fractions from buckwheat and oats”. • 2000-2003 Principal Investigator National Research Council (CNR) project “DiAFANA” - Database to estimate dietary intake of dietary Antioxidants • 2001 – 2003 Local Principal-investigator in the UE IST-2001-33204 project “Healthy Market” for studying the effect of glycaemic load and total antioxidant activity of the diet on the prevention of the complications of the Metabolic Syndrome. • 2001 – 2003 Local Principal-investigator Project MURST – Ministry of University and Scientific Research of Italy (PRIN - 2001065732_002) “Assessment of the Dietary total antioxidant capacity and glycaemic load in type II diabetes and hyperinsulinaemia”. • 2004 – 2006 Local Principal-investigator, Project MURST – Ministry of University and Scientific Research of Italy (PRIN - 2004062128_003) “Intake and plasma levels of specific antioxidants in relation to dietary total antioxidant capacity”. • 2004 – 2007 Local Principal-investigator in the UE IST-2004-507019 project “Personalized Information Platform for Life and Health Services”. • 2006 – 2008 Co-investigator in the UE IST-2005-027126 project “Improving Knowledge and Decision Support for Healthy Lifestyles”. • 2016-2019 coordinator regional EC Project POR-FSE, Emilia Romagna Region, “Safety, quality and integration for increasing competitiveness of the regional food chains” • 2016-2020 coordinator Project Visiting Professors, - CARIPARMA Foundation. Industrial contracts: • 2005-on Research contract from “Barilla G & R Fratelli” for the routine determination of Glycemic Index of cereal-based products (Co-investigator). • 2007 – 2014 Research contracts from Ferrero Group for a study on the bioavailability of phenolic antioxidants in commercial beverages. (Principal investigator). • 2007 – 2010 Research contract from Ferrero Group for the characterisation of the procyanidin content of hazelnut skins. (Principal investigator). • 2010 – 2011 Research contract from Ferrero Group for a study on the bioavailability of green tea flavanols in relation to colonic microbiota. (Principal investigator). • 2012 – 2014 Research contract from Ferrero Group for a study on the bioavailability and biological effects of hazelnut skins in humans. (Principal investigator). OTHER RELEVANT INFORMATION: Membership of selection committees: • 2017 Member of the selection committee for a position of Full Professor of Physiology at the University of Padova • 2018 Member of the selection committee for a position of Full Professor of Physiology at the University of Milan • 2017-2018 Member of the selection committee for the “Projects of Excellence 2017” founded by the Fondazione Cassa di Risparmio di Padova e Rovigo Publications: The full list of publications can be found on Research ID at http://www.researcherid.com/rid/E-4174-2010 Citation metrics and scientific prizes: • h-index (WOS): 40 (accessed 02/21/2018) • h-index (SCOPUS): 42 (accessed 02/21/2018) • Prof. Furio Brighenti has been included in the Tomson Reuter Highly Cited Researchers List in the year 2014 for the field “Agricultural Sciences” https://clarivate.com/hcr/researchers-list/archived-lists/ Parma, February 21st 2018 Signature: Prof. Furio Brighenti
Anno accademico di erogazione: 2020/2021
- Course year: 1 - Second cycle degree - FOOD SAFETY AND FOOD RISK MANAGEMENT - A.Y.: 2020/2021
- Course year: 2 - Second cycle degree - FOOD SCIENCES FOR INNOVATION AND AUTHENTICITY - A.Y.: 2019/2020
- Course year: 1 - Second cycle degree - HUMAN NUTRITION SCIENCES - A.Y.: 2020/2021
- - SCIENZE DEGLI ALIMENTI - A.Y.: 2020/2021
Anno accademico di erogazione: 2019/2020
Anno accademico di erogazione: 2018/2019
Anno accademico di erogazione: 2017/2018
Anno accademico di erogazione: 2016/2017
- Second cycle degree HUMAN NUTRITION SCIENCES A.Y. 2020/2021
- SCIENZE DEGLI ALIMENTI A.Y. 2020/2021
- Second cycle degree FOOD SAFETY AND FOOD RISK MANAGEMENT A.Y. 2019/2020
- SCIENZE DEGLI ALIMENTI A.Y. 2019/2020
- First cycle degree (DM 270) GASTRONOMIC SCIENCE A.Y. 2018/2019
- First cycle degree (DM 270) GASTRONOMIC SCIENCE A.Y. 2017/2018
- First cycle degree (DM 270) GASTRONOMIC SCIENCE A.Y. 2016/2017
- First cycle degree (DM 270) GASTRONOMIC SCIENCE A.Y. 2015/2016
- Second cycle degree HUMAN NUTRITION SCIENCES A.Y. 2020/2021
Body weight of individuals with obesity decreases after a 6-month high pasta or low pasta Mediterranean diet weight-loss interventionYear: 2020Author/s: Rosi A., Tesan M., Cremonini A., Biasini B., Bicchieri L., Cossu M., Brighenti F., Dall'Aglio E., Scazzina F.
Effect of coffee and cocoa-based confectionery containing coffee on markers of cardiometabolic health: results from the pocket-4-life projectYear: 2020Author/s: Martini D., Rosi A., Tassotti M., Antonini M., Dall'Asta M., Bresciani L., Fantuzzi F., Spigoni V., Dominguez-Perles R., Angelino D., Ricci C., Del Pozo-Luengo S., Tornel P. L., Scazzina F., Gil-Izquierdo A., Dei Cas A., Brighenti F., Bonadonna R., Del Rio D., Mena P.
Absorption, Pharmacokinetics, and Urinary Excretion of Pyridines After Consumption of Coffee and Cocoa-Based Products Containing Coffee in a Repeated Dose, Crossover Human Intervention StudyYear: 2020Author/s: Bresciani L., Tassotti M., Rosi A., Martini D., Antonini M., Dei Cas A., Bonadonna R., Brighenti F., Del Rio D., Mena P.
Year: 2020Author/s: Dall'Asta M., Del Rio D., Tappy L., Poti F., Agostoni C., Brighenti F.
Year: 2020Author/s: Augustin L. S. A., Aas A. -M., Astrup A., Atkinson F. S., Baer-Sinnott S., Barclay A. W., Brand-Miller J. C., Brighenti F., Bullo M., Buyken A. E., Ceriello A., Ellis P. R., Ha M. -A., Henry J. C., Kendall C. W. C., Vecchia C. L., Liu S., Livesey G., Poli A., Salas-Salvado J., Riccardi G., Riserus U., Rizkalla S. W., Sievenpiper J. L., Trichopoulou A., Usic K., Wolever T. M. S., Willett W. C., Jenkins D. J. A.