- Curriculum Vitae
Dr. Nicoletta Pellegrini
Born in Pisa, Italy, 10 Sept.1964
University degree in Food Sciences and Technologies. Thesis title: “Starch digestibility in human subjects: relationship between in vivo and in vitro methods” (15 July 1991). Doctorate in Human and Experimental Nutrition. Thesis title: “Effects on haemostasis of moderate consumption of alcohol and non-alcoholic components of red wine” (15 October 1995).
Academic position: Associate Professor in Human Nutrition at Faculty of Agriculture, University of Parma.
Since 1991 she has participated on several funded projects. The main projects are:
2010-2013 Project New Technologies for “Made in Italy” Industria 2015 founded by the Ministry of Economic Development of Italy “Pass-World- “Pasta and health in the world”. She is the principal investigator of Department of Public Health – Nutrition Unit -, University of Parma. She will evaluate the nutritional characteristics of developed products in human studies.
2004-2007 Project MURST – Ministry of University and Scientific Research of Italy “Consumption of Brassica vegetables and protection from oxidative stress: a human dietary intervention study”, Principal investigator Prof. Marisa Porrini, DiSTAM Department of Food Sciences, Technologies and Microbiology, University of Milan. She has been involved in the evaluation of effect of domestic cooking on phytocompounds present in Brassica vegetables.
2004-2007 Project UE IST-2004-507019 “Personalised Information Platform for Life & Health Services” for implementing automatic information platforms for health divisions, Principal investigator Prof. Furio Brighenti, Department of Public Health – Nutrition Unit -, University of Parma. She has been involved in the development of databank of total antioxidant capacity of the major Italian food items.
2003-2006 Project UE QLK1-CT-2002-02453 PHYTOHEALTH "Improving health through dietary phytoestrogens: a pan-European network on consumers' issues and opportunities for producers" for studying the protective effect of phytoestrogens and for determining new sources of phytoestrogens, Principal investigator Prof. Furio Brighenti, Department of Public Health – Nutrition Unit - , University of Parma. She has been involved in the evaluation of phytoestrogen intake in a group of Italian population.
2002-2006 Associate investigator, Strategic Project MURST-MIPAF - Ministry of University and Scientific Research & Ministry of Agricultural Resources and Forestry of Italy “ Cereal-based functional foods”, Principal investigator Prof. Furio Brighenti, Department of Public Health – Nutrition Unit - , University of Parma. She has been involved in the evaluation of nutritional qualities of functional foods developed.
June-oct. 2003 Invited researcher at the Institute of Food Research, Norwich Research Park, Colney, Norwich (UK). During that period she collaborated with Prof. Richard Mithen e il Dott. Paul Kroon in designing and obtaining approval from the Norwich Local Ethics Committee for an human study entitled “Plasma isothiocyanates responses and effects on gene expression following the ingestion of two cultivars of broccoli”.
2001 interdistrict project on the evaluation of nutritional status and oxidative stress in community-living elderly people (ASL Parma and Reggio Emilia). She coordinated the survey and the nutritional evaluation of menu and the nutritional analysis of proposed meals.
1997 Recipient of a “Training and Mobility” Grant from UE (n° FAIRCT965077). She spent nine months at the “International Antioxidant Research Centre” Guy’s Hospital (London, UK), Supervisor Prof. Catherine Rice-Evans
Currently involved in the study of the effect of minor components present in foods and beverages (i.e., polyphenols and phytoestrogen) on some cardiovascular risk factors (oxidative and antioxidant status in human and glycaemic control) also in relationship with technological and domestic treatments. In this research field, she is involved in the development and improvement of analytical procedures for the measurement of total antioxidant capacity, of bioavailability and of biological activity of phenolic compounds. Other research field is the evaluation of nutritional quality of carbohydrate rich foods and their effect on human health. Recently she has developed and validated by biomarkers food frequency questionnaires for recording dietary total antioxidant capacity and glycemic index in groups of population.
Since 1994 member of the Human Nutrition Society of Italy (SINU), and since 2007 member of the British Nutrition Society. Since 2004 she is Associate Editor for the Journal of Science of Food and Agriculture and reviewer for specialised journals in the Nutrition and Food Science issues.
She is author of more than 60 papers in international journals and of more than 40 poster and oral communication in national and international congresses on the antioxidant and nutrient issues.
Anno accademico di erogazione: 2018/2019
- Course year: 1 - Second cycle degree - FOOD SCIENCE AND TECHNOLOGY - A.Y.: 2018/2019
Anno accademico di erogazione: 2017/2018
Anno accademico di erogazione: 2015/2016
Anno accademico di erogazione: 2014/2015
The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough?Year: 2021Author/s: Marchini M., Carini E., Cataldi N., Boukid F., Blandino M., Ganino T., Vittadini E., Pellegrini N.
Potential Prebiotic Effect of a Long Chain Dextran Produced by Weissella cibaria: an in Vitro EvaluationYear: 2020Author/s: Alberto Amaretti, Benedetta Bottari, Federico Morreale, Maria Luisa Savo Sardaro, Donato Angelino, Stefano Raimondi, Maddalena Rossi, Nicoletta Pellegrini
Year: 2020Author/s: De Angelis, Maria, Ferrocino, Ilario, Calabrese, Francesco Maria, De Filippis, Francesca, Cavallo, Noemi, Siragusa, Sonya, Rampelli, Simone, Di Cagno, Raffaella, Rantsiou, Kalliopi, Vannini, Lucia, Pellegrini, Nicoletta, Lazzi, Camilla, Turroni, Silvia, Lorusso, Nicola, Ventura, Mario, Chieppa, Marcello, Neviani, Erasmo, Brigidi, Patrizia, O'Toole, Paul W, Ercolini, Danilo, Gobbetti, Marco, Cocolin, Luca
Evaluation of nutritional quality of biscuits and sweet snacks sold on the Italian market: The Food Labelling of Italian Products (FLIP) studyYear: 2020Author/s: Dall'Asta M., Rosi A., Angelino D., Pellegrini N., Martini D., Nucci D., Paolella G., Ruggiero E., Pignone V., Moccia S., Spagnuolo C., Dello Russo M.
Nutritional quality of plant-based drinks sold in Italy: The Food Labelling of Italian Products (FLIP) studyYear: 2020Author/s: Angelino D., Rosi A., Vici G., Russo M. D., Pellegrini N., Martini D.