Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses / SpringerBriefs in Molecular Science (PDF)

recently, he has written about food traceability systems in the field of European cheese products. At present, Michele works at the Association 'Componiamo il Futuro' (CO.I.F.) in Palermo, Italy (sector: professional training).

Salvatore Parisi is a chemist and food scientist working as a consultant, reviewer and academic lecturer in different fields, including food chemistry and technology, food packaging chemistry and technology, and quality certification systems. He obtained his MSc from the University of Palermo, and PhD from the University of Messina, Italy. Dr. Parisi is also a Preventive Controls Qualified Individual (PCQI) after the successful completion of the FSPCA Preventive Controls for Human Food course in 2016 (according to new U.S. regulations). He serves as series editor for the SpringerBriefs in Molecular Science: Chemistry of Foods. Dr. Parisi is an associate of the Sicilian Order of Research Chemists, Italy, and many otherinternational Associations, including the EFSA's Expert Database, Parma, Italy, and the FAO Food Safety Expert Roster, FAO, Rome, Italy. In addition, Dr. Parisi is a member of the AOAC Official Methods of Analysis SM (OMA) Expert Review Panel (ERP) for Fertilizers, and member of the AOAC SPIFAN/ Working Group for 2- and 3-MCPD & Glycidyl Esters. He is a member of the Editorial Board of different scientific journals with an important scientific contribution (with more than 120 articles, books and software) in the fields of Packaging Technology, Polymer Chemistry, Shelf Life Prediction and Food Microbiology (Italian Oxoid Award, 2001).

Aleardo Zaccheo is a plant pathologist and a food microbiologist trained in Switzerland and California. He has received a Bachelor Degree at Fresno State University, Master Degree and Post Graduate in Genetic Engineering at San Francisco State University. In 1992 he cofounded the bioethica food safety engineering and he is currently the CEO. Aleardo has recently published the book 'Food Hygiene and Applied Food Microbiology in an Anthropological Cross Cultural Perspective' (2017) with Eleonora Palmaccio, Morgan Venable, Isabella Locarnini-Sciaroni, and Salvatore  Parisi.