DOMIZIA VESCOVO

PhD Student

PhD program:: XL
email: domizia.vescovo@uniroma1.it

supervisor: Prof.ssa Donatella Restuccia

Research: Strategies for the valorisation of agro-industrial waste and by-products for the development of innovative products: value creation through an integrated approach to quality and sustainability improvement

Research areas:
- Principles of circular economy and eco-design for the valorisation of agri-food waste and by-products
- Evaluation of agri-food supply chains: quality, sustainability, and value creation
- Recovery of bioactive compounds from agro-industrial matrices for food functionalisation
- Assessment of the quality of innovative food products: chemical, organoleptic, and market analyses

Qualifications:
- Second-Level University Master (CMU2) in Nutraceutical Products: from Research and Development to Marketing, University of Naples Federico II,

- Master’s Degree (LM-70) in Food Science and Technology, Quality and Valorisation curriculum, University of Tuscia and Sapienza University of Rome (joint programme), graduated with 110/110 cum laude

- Bachelor’s Degree (L-26) in Food and Wine Technology, University of Tuscia, graduated with 110/110 cum laude

Research products

11573/1759834 - 2026 - Coffee silverskin extract-functionalised pectin: a sustainable substrate to obtain chicken meatballs with antioxidant and improved sensory properties

Spizzirri, U. Gianfranco; Scarcelli, Eva; Carletta, Matteo; Nicoletti, Rosa; Benincasa, Cinzia; Restuccia, Donatella; Vescovo, Domizia; Sinicropi, Maria Stefania; Serio, Annalisa; Di Capua, Rosa; Aiello, Francesca; Martuscelli, Maria - 01a Articolo in rivista

paper: SUSTAINABLE FOOD TECHNOLOGY (Cambridge: Royal Society of Chemistry, 2023) pp. - - issn: 2753-8095 - wos: WOS:001655653300001 (0) - scopus: 2-s2.0-105026689639 (0)

11573/1760765 - 2026 - Innovation-Led Sustainability in the Agri-food Sector: Evidence from the Global Food and Beverage Industry Journal: Business Strategy and the Environment

Bernardo, Alessandro; Vescovo, Domizia; Censi, Riccardo; Ruggieri, Roberto; Campana, Paola; Restuccia, Donatella - 01a Articolo in rivista

paper: BUSINESS STRATEGY AND THE ENVIRONMENT (New York: J. Wiley) pp. 1-100 - issn: 1099-0836 - wos: (0) - scopus: (0)

11573/1746196 - 2025 - The valorization of potato peels as a functional ingredient in the food industry. A comprehensive review

Vescovo, Domizia; Manetti, Cesare; Ruggieri, Roberto; Spizzirri, Umile Gianfranco; Aiello, Francesca; Martuscelli, Maria; Restuccia, Donatella - 01g Articolo di rassegna (Review)

paper: FOODS (Basel: MDPI) pp. - - issn: 2304-8158 - wos: WOS:001474965300001 (16) - scopus: 2-s2.0-105003597596 (18)

11573/1746199 - 2024 - Bakery Product Enrichment with Phenolic Compounds as an Unexplored Strategy for the Control of the Maillard Reaction

Melini, Valentina; Vescovo, Domizia; Melini, Francesca; Raffo, Antonio - 01g Articolo di rassegna (Review)

paper: APPLIED SCIENCES (Basel: MDPI AG, 2011-) pp. - - issn: 2076-3417 - wos: WOS:001191810400001 (9) - scopus: 2-s2.0-85192456450 (10)