Prof. Antonietta Baiano was born in Foggia in 1972, 29th July. She is graduated in Food Science and Technology at the University of Bari in 1996.In 2000, she achieved the PhD in Food Biotechnology at the University of Foggia. From 2002 to 2016, she has been a researcher at the Agrarian Faculty/Department of Sciences of Agriculture, Food and Environment of the University of Foggia. From 2016, she is an Associate Professor at the Department of Sciences of Agriculture, Food and Environment at the University of Foggia. She teaches “Quality Management” and “Traditional and Innovative Brewing Technologies”.She manages the Core Facilities of the Department of Sciences of Agriculture, Food and Environment of the University of Foggia, i.e. a research centre on quality of foods and food packaging, sensory analysis, food microbiota, food safety, and fermented beverages. She is author of more than 180 publications.
Prof. Antonietta Baiano' s main research interests are the phenolic fraction of foods, production and quality of olive oil, wine, and beer, the recovery of nutraceutical compounds from food waste.