REPORT ON THE ACTIVITIES UNDERTAKEN

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REPORT ON THE ACTIVITIES UNDERTAKEN

During my PhD course I performed:  formative activities

 conferences, workshops, seminars attended in Italy and abroad  research activities in companies

 tutoring and supplementary teaching activities  publications

Concerning with the formative activities undertaken, I show them divided into the three years in Table 1 .

Table 1: Formative activities undertaken during my PhD course divided into three years.

I course year (academic year 2015/2016)

NAME OF THE COURSE DURATION (in hours) LOCATION (University or other course location) PROFESSOR (Name and family name) FINAL MARK/ EVALUATION IF PROVIDED LANGUAGES USED (Italian, English or other languages) Doctorate courses attended Course “Scientific English”. 20 Department of Agriculture, Food and Environment – University of Pisa Dr. Adrian Wallwork - English Course “Fundament als of statistics for agricultural research”. 44 Department of Agriculture, Food and Environment – University of Pisa Prof. M. Mele, Dr. G. Conte, Prof. A. Pardossi Dr. L. Avio, Prof. N. Macciotta - English Course “Utilizzo di CAB Abstracts e AGRIS su piattaforma OvidSP “. 2 Department of Agriculture, Food and Environment – University of Pisa Maurice Clementi - Italian Other courses Course “Degustand o l’olio” 8 Camera di Commercio Pisa Dott. Luciano Scarselli, Dott.ssa A. Ragone - Italian

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II course year (academic year 2016/2017) NAME OF THE COURSE DURATION (in hours) LOCATION (University or other course location) PROFESSOR (Name and family name) FINAL MARK/ EVALUATION LANGUAGES USED (Italian, English or other languages) Doctorate courses attended Course “Scientific English”. 20 Department of Agriculture, Food and Environment – University of Pisa Dr. Adrian Wallwork - English Course “Fundament als of statistics for agricultural research”. 44 Department of Agriculture, Food and Environment – University of Pisa Prof. M. Mele, Dr. G. Conte, Prof. A. Pardossi Dr. L. Avio, Prof. N. Macciotta - English Course “Utilizzo di CAB Abstracts e AGRIS su piattaforma OvidSP “. 2 Department of Agriculture, Food and Environment – University of Pisa Maurice Clementi - Italian Other courses Course “Degustand o l’olio” 8 Camera di Commercio Pisa Dott. Luciano Scarselli, Dott.ssa A. Ragone - Italian

III course year (academic year 2017/2018)

NAME OF THE COURSE DURATION (in hours) LOCATION (University or other course location) PROFESSOR (Name and family name) FINAL MARK/ EVALUATION LANGUAGES USED (Italian, English or other languages) Other Courses FIT (Formazion e Iniziale e Tirocinio).

- University of Pisa https://www.u nipi.it/index.p hp/offerta/item list/category/1 170-percorso- formativo-pf24 Achievement of 24 credits (Pedagogia, Metodologie didattiche, Psicologia, Antropologia) italian "Contest Giovani innovatori 2018 - Municipality of Rosignano Marittimo http://www.co ntestinnovatori .it/ Winner italian

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The conferences, workshops, seminars attended in Italy and abroad during my PhD course are: - Italy- China Workshop “The different approaches followed to solve the problems related to food quality and safety". Department of Agriculture, Food and Environment – University of Pisa. 16 December 2015.

- Seminars on “Olive domestication and diversification in the Mediterranean Basin”. Department of Agriculture, Food and Environment – University of Pisa. 28 January 2016.

- Seminary on “The Increasing Problem of Herbicide Resistant Weeds: Global Problems and Turfgrass Issues”. Department of Agriculture, Food and Environment – University of Pisa. 22 March 2016

- Seminary on “Predictive modeling to estimate shelf-life of ready-to-eat fresh produce”. Department of Agriculture, Food and Environment – University of Pisa. 31 March 2016

- Seminars on “Scientific thinking and method”. Department of Agriculture, Food and Environment – University of Pisa. 31 May 2016

- XXI Workshop on the “Developments in the Italian PhD Research on Food Science, Technology and Biotechnology”. Portici. 14-16 September 2016. Poster presentation titled “Producing extra virgin olive oil with a high nutraceutical and sensory qualities using innovative operative techniques (extraction and storage methods)”.

- Seminary on “Translating genome variability into phenotypical predictions”. Department of Agriculture, Food and Environment – University of Pisa. 23 January 2017

- Seminary on “Celiachia: nuove frontiere per la dieta gluten free”. Department of Agriculture, Food and Environment – University of Pisa. 23 February 2017

- “XV Congress of the Italian Society of Phytochemistry jointly with 1st International Congress on Edible, Medicinal and Aromatic Plants (ICEMAP 2017)”. Department of Agriculture, Food and Environment – University of Pisa. 28-30 June 2017

- “15th World Congress on Advances in Nutrition, Food Science & Technology”. Edinburgh, Scotland. 11-12 September 2017. Oral presentation titled “The influence of the operating conditions adopted during the extraction on the qualitative and typical characteristics of Tuscan mono-varietal oils (Moraiolo, Leccino, Frantoio)”and two poster presentation titled: “Comparison between

Sangiovese grapes composition and quality of the wine aged in oak barrels obtained with or without early defoliation”, “Chemical and sensory characterization of grape and wine “GRECHETTO”: evaluation of technological potentialities as a function of the harvest date”.

- “XXII Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology” Bolzano. 20-22 September 2017. Poster presentation titled “The influence of the operating conditions adopted during olive harvesting on the qualitative characteristics of Tuscan monovarietal oils”.

- “IV Convegno Nazionale dell’Olivo e dell’Olio”. Department of Agriculture, Food and Environment – University of Pisa. 18-20 October 2017. Poster presentation titled “Solid carbon dioxide to promote the extraction of extra-virgin olive oil”.

- Seminary on "Modern mathematics in modern agriculture" Department of Agriculture, Food and Environment – University of Pisa. 30 November 2017.

- Scuola “Paolo Ceccherelli ” FILIERA CORTA IN CAMPO ERBORISTICO E MEDICINALE: SVILUPPO TECNOLOGICO E PROGRAMMAZIONE COMUNITARIA “. Albenga. 7-9 June 2018. Oral presentation titled “Sviluppo di olio di oliva arricchito con composti fenolici estratti da acque reflue del processo di raffinazione”.

-“XXIII Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology” Oristano. 19-21 September 2018. Oral presentation titled “Evaluation of extra virgin olive oil storage conditions in order to maintain chemical and nutraceutical properties”.

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The last year of my PhD course I did two internships in companies:

1) Azienda Agricola Domenico Fazio, from 16 October 2017 to 20 December 2017, (Via

Carmignanese 321, 50059 Vinci (FI)), Domenico Fazio (company supervisor). The goal was the conduction of experimental tests aimed at optimizing the extraction phase with the focus on the use of conditioner gases during malaxation phase and comparison with the traditional extraction

technique. The results showed that the use of conditioner gases improves the chemical quality of fresh olive oil and slows down its kinetics of degradation during the storage. In particular the use of Argon during malaxation phase showed the best results over time and after one year the product maintained the label as extra virgin olive oil.

2) Dolcezze Savini S.R.L., from 2 July 2018 to 1 October 2018 (Via S. Aleramo, 24/26

50063 Figline Valdarno (FI)). The goal was the development of innovative bakery products using extra virgin olive oil, as a substitute for animal fats (eg: butter). The results showed that the use of extra virgin olive oil as a substitute for animal fats seems to be encouraging and allow us to really consider the possibility to improve the nutritional value of bakery products even if it will be necessary to better evaluate the shelf life of these products, focusing also on sensory analysis over time.

The last year I also performed enology class laboratory assistantship related to the course of “ENOLOGIA 1” (17 hours) from March 2018 to May 2018.

My Posters shown in conferences or workshops are:

- Nari A. Producing extra virgin olive oil with a high nutraceutical and sensory qualities using innovative operative techniques (extraction and storage methods). XXI Workshop on the

“Developments in the Italian PhD Research on Food Science, Technology and Biotechnology”. 14-16 September 2016 Portici.

- Taglieri I., Venturi F., Sanmartin C, Nari A., Andrich G., Zinnai A. The impact of refreshments procedures adopted on the chemical and sensory quality of sourdough obtained by different raw material: Mexican pulque vs Tuscan sourdough. 15th International Conference on Food Processing & Technology. 27-29 October 2016 Rome

- Sanmartin C., Venturi F., Taglieri I., Nari A., Andrich G., Zinnai A. The influence of the operating conditions adopted during the extraction on the qualitative and typical characteristics of Tuscan mono-varietal oils (Moraiolo, Leccino, Frantoio). 15th International Conference on Food Processing & Technology. 27-29 October 2016 Rome

- Nari A. The influence of the operating conditions adopted during olive harvesting on the qualitative characteristics of Tuscan monovarietal oils. “XXII Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology”. 20-22 September 2017 Bolzano.

-Zinnai A., Sanmartin C., Taglieri I., Andrich G., Nari A., Ying X., Venturi F. Comparison between Sangiovese grapes composition and quality of the wine aged in oak barrels obtained with or without early defoliation. “15th World Congress on Advances in Nutrition, Food Science & Technology”. 11-12 September 2017 Edinburgh, Scotland.

-Zinnai A., Sanmartin C., Taglieri I., Andrich G., Ying X., Nari A., Venturi F. Chemical and sensory characterization of grape and wine “GRECHETTO”: evaluation of technological potentialities as a function of the harvest date. “15th World Congress on Advances in Nutrition, Food Science & Technology”. 11-12 September 2017 Edinburgh, Scotland.

- Nari A., Sanmartin C., Taglieri I., Andrich G., Venturi F., Zinnai A. Solid carbon dioxide to promote the extraction of extra-virgin olive oil. “IV Convegno Nazionale dell’Olivo e dell’Olio”. 18-20 October 2017 Pisa.

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Finally my publications are:

 Articles published in International indexed Journal:

- Venturi F., Sanmartin C., Tagleiri I., Nari A., Andrich G., Zinnai A. (2016). Effect of baking process on artisanal sourdough bread-making: A technological and sensory evaluation. Agrochimica, 60(3), 223-234.

-Sánchez-Pardo M. E., Blancas-Nápoles J. A., Vázquez-Landaverde P.A., Nari A., Taglieri I., Ortiz-Moreno A., Mayorga-Reyes L., Sanmartin C., Bermúdez-Humarán L. G., Torres-Maravilla E. (2016). The use of Mexican xaxtle as leavening agent in Italian straight dough bread making to produce pulque bread. Agrochimica 60 (4), 329-342.

-Venturi F., Sanmartin C., Taglieri I., Nari A., Andrich G., Terzuoli E., Donnini S., Nicolella C., Zinnai A. 2017. Development of Phenol-Enriched Olive Oil with Phenolic Compounds Extracted from Wastewater Produced by Physical Refining. Nutrients. 9, 916-929.

-Sanmartin C., Venturi F., Macaluso M., Nari A.*, Quartacci M.F., Sgherri C., Flamini G., Taglieri I., Ascrizzi R., Andrich G., Zinnai A. (2018). Preliminary Results About the Use of Argon and Carbon Dioxide in the Extra Virgin Olive Oil (EVOO) Storage to Extend Oil Shelf Life: Chemical and Sensorial Point of View. European Journal of Lipid Science and Technology. 120 (9), 1800156. -Nari A., Macaluso M, Taglieri I., Pistelli L., Ascrizzi R., Andrich G., Zinnai A. (2018). The effect of ripening degree and irrigation regimes of fruits on the quality of extra-virgin olive oil (EVOO) extracted with or without the addition of carbonic snow. Agrochimica. 62 (1), 79-91.

- Sanmartin C., Venturi F, Taglieri I., Nari A., Andrich G., Zinnai A. (2018). Study of the migration of chemicals from conventional food contact materials into food and environment: hurdles and limits for a whole hazard identification and risk assessment. Agrochimica 62(2), 179-200.

- Taglieri I., Nari A., Macaluso M., Sgherri C., Zinnai A. (2018). Comparison between kinetics of hexose conversion in model solution and must carried on by two different yeast strains. Agrochimica. 62(3), 261-270.

- Sanmartin C., Venturi F., Sgherri C., Nari A.*, Macaluso M., Flamini G., Quartacci M.F., Taglieri I., Andrich G., Zinnai A. (2018). The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil. Heliyon. 4(11), e00888.

 Peer-reviewed communications in congress proceedings:

-Taglieri I., Venturi F., Sanmartin C., Nari A., Andrich G., Zinnai A. (2016). The impact of refreshment procedures adopted on the chemical and sensory quality of sourdough obtained by different raw materials: Mexican pulque vs. Tuscan sourdough. Food Processing & Technology – 27-29 October 2016, Roma. J. Food Process Technol. 7(12), p. 111. Poster.

-Sanmartin C., Venturi F., Taglieri I., Nari A., Andrich G., Zinnai A. (2016). The influence of the operating conditions adopted during the extraction on the qualitative and typical characteristics of Tuscan mono-varietal oils (Moraiolo, Leccino, Frantoio). Food Processing & Technology – 27-29 October 2016, Rome. J. Food Process Technol. 7(12), p. 110. Winner of best poster.

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-Venturi F., Sanmartin C., Taglieri I., Nari A., Andrich G., Zinnai A. (2016). Effect of the baking process on artisanal sourdough bread-making: A technological and sensory evaluation. Food Processing & Technology – 27-29 October 2016, Roma. J. Food Process Technol. 7(12), p. 39. -Nari A. (2016). Producing olive oil with a high nutraceutical and organoleptic quality using innovative operative techniques (extraction and storage methods). XXI Workshop on the

Developments in the Italian PhD Research on Food Science, Technology and Biotechnology – 14-16 September 2014-16, Portici. Proceedings, pp 54-55. Poster

-Nari A., Zinnai A., Sanmartin C., Taglieri I., Andrich G., Ying X., Venturi F. (2017). Chemical and sensory characterization of grape and wine “GRECHETTO”: Evaluation of technological potentialities as a function of the harvest date. 15th World Congress on Advances in Nutrition, Food Science & Technology – 11,12 September 2017, Edimburgh. Insights Nutr Metab. 1(3), p. 53. Poster

-Nari A., Zinnai A., Sanmartin C., Taglieri I., Andrich G., Ying X., Venturi F. (2017). Comparison between Sangiovese grapes composition and quality of the wine aged in oak barrels obtained with or without early defoliation. 15th World Congress on Advances in Nutrition, Food Science & Technology – 11,12 September 2017, Edimburgh. Insights Nutr Metab. 1(3), p. 54. Poster -Zinnai A., Sanmartin C., Taglieri I., Andrich G., Nari A., Quartacci M., Sgherri C., Venturi F. (2017). Sourdough bread obtained from a dough fortified with anthocyanin-rich flour from the purple potato cv. Vitelotte as nutraceutical sources: Its quality attributes. 15th World Congress on Advances in Nutrition, Food Science & Technology – 11,12 September 2017, Edimburgh. Insights Nutr Metab. 1(3), p. 27

-Nari A. (2017). The influence of the operating conditions adopted during olive harvesting on the qualitative characteristics of Tuscan monovarietal oils. XXII Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology – 20-22 September 2017, Bolzano. Proceedings, pp 149-150. Poster

-Nari A.*, Zinnai A., Sanmartin C., Taglieri I., Andrich G., Venturi F. (2017) The influence of the operating conditions adopted during the extraction on the qualitative and typical characteristics of Tuscan mono-varietal oils (Moraiolo, Leccino, Frantoio). 15th World Congress on Advances in Nutrition, Food Science & Technology – 11,12 September 2017, Edimburgh. Insights Nutr Metab. 1(3), p. 49. Oral Communication.

-Nari A.*, Sanmartin C., Taglieri I., Andrich G., Venturi F., Zinnai A. (2017). Solid carbon dioxide to promote the extraction of extravirgin olive oil. – IV Convegno Nazionale dell’Olivo e dell’Olio 18-20 October 2017, Pisa. Book of abstract, p 74. Poster

-Taglieri I., Nari A., Sanmartin C., Macaluso M., Andrich G., Zinnai A., Venturi F. (2018). Sviluppo di olio di oliva arricchito con composti fenolici estratti da acque reflue del processo di raffinazione – Parte I. Scuola “Paolo Ceccherelli” Filiera corta in campo erboristico e medicinale: sviluppo tecnologico e programmazione comunitaria, 7-9 June 2018, Albenga (SV). Book of Abstract. In press.

-Nari A., Taglieri I., Sanmartin C., Macaluso M., Andrich G., Zinnai A., Venturi F. (2018). Sviluppo di olio di oliva arricchito con composti fenolici estratti da acque reflue del processo di raffinazione – Parte II. Scuola “Paolo Ceccherelli” Filiera corta in campo erboristico e medicinale: sviluppo tecnologico e programmazione comunitaria, 7-9 June 2018, Albenga (SV). Book of Abstract. In press.

-Ascrizzi R., Flamini G., Macaluso M., Nari A., Taglieri I., Sanmartin C., Venturi F., Andrich G., Zinnai A., Pistelli L. (2018). Limone e arancio massesi: caratterizzazione fitochimica e loro impiego nella produzione di olio extravergine d’oliva aromatizzato ottenuto mediante criomacerazione - Parte I. Scuola “Paolo Ceccherelli” Filiera corta in campo erboristico e medicinale: sviluppo tecnologico e programmazione comunitaria, 7-9 June 2018, Albenga (SV). Book of Abstract. In press

-Macaluso M., Nari A., Taglieri I., Sanmartin C., Venturi F., Ascrizzi R., Flamini G., Pistelli L., Andrich G., Zinnai A. (2018). Limone e arancio massesi: caratterizzazione fitochimica e loro

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impiego nella produzione di olio extravergine d’oliva aromatizzato ottenuto mediante criomacerazione - Parte II. Scuola “Paolo Ceccherelli” Filiera corta in campo erboristico e medicinale: sviluppo tecnologico e programmazione comunitaria, 7-9 June 2018, Albenga (SV). Book of Abstract. In press.

- Nari A. (2018). Evaluation of extra virgin olive oil storage conditions in order to maintain chemical and nutraceutical properties. XXIII Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology – 19-21 September 2018, Oristano. Proceedings, pp 284-288. Oral communication.

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