Dr. Concetta Condurso is an Associate Professor in Food Science and Technology at the Department of Veterinary Science of the University of Messina.
EDUCATION & QUALIFICATIONS
2018: National Scientific Qualification for the role of Full Professor of Food Science and Technology.
2017: National Scientific Qualification for the role of Associate Professor of Food Science and Technology.
2015: Ph.D. in Food Chemistry and Safety, University of Messina; thesis title: “Characterization of unifloral honey through volatile chiral terpene profile”.
2009: National Teaching Qualification in secondary schools in Chemistry and Chemical Technology (A034), Sicilian Interuniversity School of Specialization for Secondary Teaching, University of Messina (Active training Internship A.A. 2008/2009).
2006: National School in Analytical Methodologies in Mass Spectrometry, University of Parma.
2004: Ph.D. in Chemical Sciences, University of Messina; thesis title: “Characterization of Provola dei Nebrodi cheese”.
2000: Qualification to exercise the Profession of Chemistry. University of Messina.
1999: Degree in chemistry (110/110 with honors) at University of Messina; thesis title: “Synthesis, characterization, and interaction with DNA of 2-(2'-pyridyl) benzimidazole Platinum (II) complexes.
TEACHING ACTIVITY
Starting from A.A. 2021-2022 Lecturer of “Technologies for functional food production” (SSD AGR/15) for the master’s degree in Food Sciences and Human Nutrition (LM61) at the Department of Chemical, Biological, Pharmaceutical and Environmental Sciences of Messina University.
Starting from A.A. 2020-2021 Lecturer of “Food Technology, Quality, and Safety” (SSD AGR/15) for the BSc Degree Course of Nutraceutical Sciences and Functional Foods (L29) at the Department of Chemical, Biological, Pharmaceutical and Environmental Sciences of Messina University.
A.A. 2018-2019 Lecturer of “Agricultural microbiology” (SSD AGR/16) in the BSc Degree Course of Gastronomic Sciences (L26) at the Department of Biomedical, Dental, and Morphological and Functional Imaging Sciences of Messina University.
A.A. 2016-2017 Lecture on "The quality management system: legislation and certification", in the exam preparation course for the Qualification to exercise the Profession of Biologist at the Department of Chemical, Biological, Pharmaceutical and Environmental Sciences of Messina University.
A.A. 2010-2011. Laboratory lessons of “Food Chemistry” in the BSc Degree Course of Biological Sciences (L13) at the Department of Organic and Biological Chemistry of Messina University.
A.A. 2010-2011. Laboratory lessons of “Food Chemistry and food quality and safety management” in the Master's degree Course of Biology (LM6) at the Department of Organic and Biological Chemistry of Messina University

RESEARCH ACTIVITY
Dr. Condurso has a well-established research track record and authored 63 scientific articles, published in refereed international scientific journals reported in the Scopus database (Elsevier), with an h-index =19, total citations =1230. In addition, she published other 20 articles in national journals and in proceedings of national and international conferences.
2024 Associate Professor in Food Science and Technology at the Department of Veterinary Science of the University of Messina.
2021-2023 Assistant professor with a fixed-term contract (type B) in Food Science and Technology at the Department of Veterinary Sciences of the University of Messina.
2007-2008 Research grant (Law No 449 of 27 December 1997, art. 51) from POR Sicilia 2000/06 Mis. 3.15 program, conferred by the University of Messina to conduct research entitled "Study of the composition and quality control of fishery products" (January 2007-November 2008).
2004-2005 Research contract from POR 2000-2006 program, conferred by the Department of Animal Biology and Marine Ecology of Messina University to conduct research aimed at assessing nutritional value, freshness, and shelf-life of fishery products (March 2004 – May 2005).
2003 Research activities on the design and development of functional food, namely probiotic Cheddar cheese, and Cheddar cheese fortified with CLA (conjugated linoleic acid), carried out under the supervision of Dr. Catherine Stanton at the Teagasc - The Science of Farming and Food - Dairy Products Research Centre, Moorepark, Fermoy, Co Cork, Ireland (February-August 2003).
2000 Research contract from POP 94/99 Sicilia, Mis.10.4 program, conferred by the Department of Organic and Biological Chemistry of Messina University to conduct research entitled “Valorization of dairy products from the province of Messina (April 2000 – November 2000).
RESPONSIBILITY OF SCIENTIFIC PROJECTS AND RESEARCH
2023-2025 Head of Messina Research Unit for the MIUR project PRIN-PNRR 2022 titled "Biotechnological approach to improve physicochemical and sensory properties of hemp seed by-products for fresh pasta manufacturing".
2017 Scientific responsibility of the research on the identification and assessment of indicators of the aging degree of Traditional Balsamic Vinegar of Modena commissioned by the Consortium for the Protection of Traditional Balsamic Vinegar of Modena and aimed at vinegar genuineness preservation, and traceability.
2008-2011 Scientific responsibility of the research project titled “Typical Aeolian food products: the aroma of Capparis spinosa L.”, "Young Researchers" University Research Project funded by Messina University.
MEMBER OF RESEARCH UNIT OF SCIENTIFIC PROJECTS
PON FSE-FESR Ricerca e Innovazione 2014-2020, Asse I Azione I.2: AIM: Attraction and International Mobility.
PON FSE-FESR Ricerca e Innovazione 2014-2020, Asse I Azione I.1: Dottorati innovativi con caratterizzazione industriale XXXIV Ciclo.
PRIN 2015 - “Biopesticides for sustainable insect pest control” Prot. 2015BABFCF.
COST - European Cooperation in Science and Technology. Action FA1204 Food and Agriculture: “Vegetable Grafting to Improve Yield and Fruit Quality under Biotic and Abiotic Stress Conditions”. Working Grop 4 (WG4) –Rootstock-mediated improvement of fruit quality.
POR FESR Sicilia 2007 - 2013, Asse IV, Obiettivo Operativo 4.1.2 Linee di Intervento 4.1.2. – Centro per l’Innovazione dei Sistemi di Qualità, Tracciabilità e Certificazione dell’Agroalimentare. (AGRIVET).
Programma di Iniziativa Comunitaria Interreg III A Italia-Albania, Asse III 2007/08 “QUALIFISH Sistemi di qualità e certificazione: un approccio integrato per la valorizzazione delle produzioni ittiche”.
POR Sicilia 2000/06 Misura 3.14 “Tecnologie innovative per il miglioramento della qualità delle carni di una nuova specie (Pagrus pagrus) per l'industria aquicolturale”.
POR Sicilia 2000/06 Misura 3.15 Accordo di Programma Quadro Ricerca - Distretti Tecnologici. "Potenziamento del Laboratorio a rete di monitoraggio e gestione sostenibile delle risorse acquatiche”.
SFOP Regione Siciliana (2004). "Valutazione delle attuali risorse alieutiche dopo 12 anni dai provvedimenti adottati per la gestione della pesca (Golfo di Patti, Messina)".
POP Sicilia 1994/99 Misura 10.4 Progetto 22 “Valorizzazione dei prodotti lattiero caseari della provincia di Messina”.
RESEARCH TOPICS
Process innovation for the quality enhancement of lactose-free fresh cheese
Bioprocessing for the sensory and technological improvement of fruit and vegetable by-product-based ingredients
Design and development of functional foods using sustainable ingredients
Volatile profile and key aroma compounds of raw and processed food.
Sensory shelf life of processed food and ready-to-eat fruits and vegetables
Migration of NIAS (Non-Intentionally Added Substances) from plastic packaging materials into foods and beverages during the shelf life.