Dr Veronica Giacintucci
About
Biography
Dr. Veronica (Vero) Giacintucci is a Lecturer in Food Science and a Sustainability Fellow at the Institute for Sustainability at the University of Surrey. She is also the Editor-in-Chief of the IFST magazine, Food Science & Technology, and mentors Ecotrophelia-targeted projects at the University of Surrey.
Her research initially focused on fats and oils in colloidal systems, investigating their physical and functional properties. She carried out her postdoc at the University of Reading from 2016 to 2018 and broadened her research to explore various food ingredients, particularly fats and sugars, and their impact on the structure and sensory qualities of bakery products. Her current research includes studying plant-based proteins and the use of food waste products in formulations, examining their effects on food's physical and sensory attributes, as well as their nutritional benefits.
Vero is also actively involved with the Institute of Food Science & Technology (IFST) and is dedicated to science communication. She shares her passion for food science through her podcast, The Food Science Addict Podcast, available on Spotify, where she covers a wide range of food science topics.
University roles and responsibilities
- Social Media Co-Lead for the School of Biosciences
- Member of EDI Committee for Disability and Neurodiversity
News
ResearchResearch interests
Her research interests are the following:
- Characterization of textural/physical properties of ingredients;
- Analysis of the microstructure of food matrices;
- Sensory evaluation;
- Flavour analysis;
- Antioxidant activity and technological properties of bioactive compounds in food matrices;
- Colloidal systems (oleogels, emulsions);
- Fat and sugar reduction in bakery products
Research interests
Her research interests are the following:
- Characterization of textural/physical properties of ingredients;
- Analysis of the microstructure of food matrices;
- Sensory evaluation;
- Flavour analysis;
- Antioxidant activity and technological properties of bioactive compounds in food matrices;
- Colloidal systems (oleogels, emulsions);
- Fat and sugar reduction in bakery products
Teaching
Teaching
- BMS1064 - Food Science and Nutrition
- BMS1055 - Principles of Nutrition and Health
- BMS2042 - Food Science: Perception, Processing and Preservation
- BMS2053 - Food Analysis and Quality Control
- BMS2078 - New Product Development
- BMS3059 - Food Chemistry
- BMS3070 - Food Technology and Safety
- BMS3071 - Food Quality Assurance and Security
- BMSM040 - Food Processing and Development
- MHUM001 - Fundamentals of Human Nutrition
- MHUM010 - Food Security
- MHUM012 - Food Chemistry and Health
Module Lead
- BMS2042 - Food Science: Perception, Processing and Preservation
- BMS2078 - New Product Development
- BMS3070 - Food Technology and Safety
- BMSM040 - Food Processing and Development
Sustainable development goals
My research interests are related to the following:
Publications
Highlights
Publications and posters
Giacintucci V., Guardeño L., Puig A., Hernando I., Sacchetti G., Pittia P. (2012) Characterization of emmer wheats (Triticum turgidum ssp. dicoccum) of the central Italy type. Czech Journal of Food Sciences, 512/2012-CJFS.
Giacintucci V., Di Mattia C., Pittia P. (2013). Innovative use of extra virgin olive oil: development and optimization of emulsified food formulations. Presented at 18th Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology,Universities of Padova and Udine, 25-27 September, 2013, Conegliano, Italy.
Giacintucci V., Di Mattia C., Pittia P., (2014) Physical properties and stability of emulsified sauces formulated with Extra Virgin Olive Oil. Presented at 19th workshop Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology, University of Bari, 24-26 September, 2013, Bari, Italy.
Giacintucci V., Di Mattia C., Mastrocola D., Martuscelli M., Pittia P. (2014). Structural and physical properties of EVOO-based mayonnaise as affected by phenolic compounds. Presented at the 15th Food Colloids Conference, 13-16 April 2014, Karlsruhe, Germany.
Giacintucci V., Di Mattia C., Pittia P. (2015). Physical properties and stability of extra virgin olive oil-based colloidal systems. Presented at 20th Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology, University of Perugia, 23-25 September, 2015.
Giacintucci V., Di Mattia C., Sacchetti G., Neri L., Mastrocola D., Pittia P: (2015). Technological functionality of egg yolk proteins as affected by olive phenolic compounds. Presented at 12th International Congress of Engineering and Food, June 14 – 18/, 2015, Quebec City, Canada.
Giacintucci V., Di Mattia C., Sacchetti G., Ghazani S.M:, Marangoni A.G., Pittia P. (2016) Mechanical properties of extra virgin olive oil based oleogels as affected by minor compounds. Presented at 16th Food Colloids Conference, April 10-13, 2016, Wageningen, the Netherlands.
Giacintucci V. Di Mattia C., Sacchetti G., Neri L., Pittia P: (2016). Role of oil phenolics in physical properties and stability of mayonnaise-like emulsions. Food Chemistry, 369 - 377.
Di Mattia C.D., Sacchetti G., Neri L., Giacintucci V., Cerolini V., Mastrocola D., Pittia P. (2018). Egg yolk gels: sol-gel transition and mechanical properties as affected by oleuropein enrichment. Food Hydrocolloids. 84, 435-440.
Giacintucci V. Di Mattia C., Sacchetti G., Flamminii F., Gravelle A.J., Baylis B.d, Dutcher J.R.d, Marangoni A.G., Pittia P. (2018) . Ethylcelluse oleogels with extravirgin olive oil: the role of oil minor components. Food Hydrocolloids, 84, 508-514.
Giacintucci V., Methven L., Rodriguez-Garcia J. (2018). Determination of fat and sugar functionality in sugar and fat reduced short-dough biscuits; evaluated through the inclusion of an inert ingredient. Presented at 8th European Conference on Sensory and Consumer Research 2018, Verona, Italy.
1Giacintucci V., Methven L., Rodriguez-Garcia J. (2019). Design of an oleogel, utilising high oleic sunflower oil with sunflower wax, as a shortening replacer for saturated fat reduction in short dough biscuits. Presented at the 20th Gums & Stabilisers for the Food Industry Conference, San Sebastian, June 11th -14th 2019.