Marco Fiorino is a full-time professor of Chemistry and Chemical Technologies at at the Ministry of Education, Universities and Research, Italy. Also, He holds on private consultancies in the ambit of plastic matters and industrial plants. Prof Fiorino obtained his MSc in Chemistry (2000), a Master course on plastic matters (2004), and a PhD in ‘Plastic matters for special uses, thermosetting plastic matters’ from the State University of Palermo, Italy. Subsequently, He also obtained the MSc in Civil and Environmental Engineering from University Guglielmo Marconi, Italy. Prof. Fiorino is an experienced author in the field of food chemistry and industrial processes, and He has recently co-authored ‘The Chemistry of Thermal Food Processing Procedures’, SpringerBriefs in Chemistry of Foods (2016).
Caterina Barone is an experienced author in the field of food science and quality audits. She is an ISO 9001-auditor in different sectors, including also professional training services. Her recent works are focused on food packaging hygiene, chemical and technological features of cheeses and other prepared foods, dedicated BASIC software, and microbial toxins in different foods for human consumption.
Michele Barone is an experienced consultant working in the field of food science and technology, and also in restoration chemistry. His work in food science focuses mainly on food packaging and correlated failures, and selected food products with a dedicated tradition (for instance, the Mediterranean Diet). More recently, he has written about food traceability systems in the field of European cheese products. Michele currently works at the Association ‘Componiamo il Futuro’ (CO.I.F.) in Palermo, Italy (sector: professional training).
Dr Marco Mason is an experienced scientist working in the food and beverage technological ambit. He obtained his MSc in Food Science and Tech