XXXIV ciclo: Agnese Spadi

3^rd year

Curriculum: Agricultural and Forest Engineering

Supervisor: Piernicola Masella

Email: agnese.spadi@unifi.it

Office address: Piazzale delle Cascine 16, Firenze

Profile

My name is Agnese Spadi, I was born on July 17, 1992.

In 2015 I gained a bachelor’s degree and in 2017 a master’s degree in Agricultural Sciences and Technologies at University of Florence.

I had the privilege to live an Erasmus experience in 2014 at Technical University of Madrid (UPM), Spain  and in 2021 at CIMO - Centro de Investigação de Montanha (Mountain Research Center), at the Polytechnic Institute of Bragança, Portugal.

Research interests and PhD project

My PhD project focuses on food and agricultural system engineering. The research activity mainly concerned the study of steam extraction process with the final goal to develop a more sustainable extraction process on different organic matrices.

Papers

• Spadi, A., Angeloni, G., Guerrini, L., Corti, F., Michelozzi, M., Cencetti, G., Parenti, A., Masella, P. (2021). Using a Plackett–Burman design to maximise yield of rosemary essential oil by distillation. Industrial Crops and Products, 166, 113488.
• Spadi, A., Angeloni, G., Guerrini, L., Corti, F., Parenti, A., Innocenti, M., Bellumori, M., Masella, P. (2021). Hydrodistillation of Coffee By-products to Recover of Bioactive Compounds: the Spent Coffee Ground and Coffee Silvers Skin Case-study. Chemical Engineering Transactions, 87, 313-318.
• Masella, P., Guerrini, L., Angeloni, G., Spadi, A., Baldi, F., Parenti, A. (2019). Freezing/storing olives, consequences for extra virgin olive oil quality. International Journal of Refrigeration, 106, 24-32.
• Masella, P., Angeloni, G., Spadi, A., Guerrini, L., Cappelli, A., Parenti, A., Baldi F., Cini, E. (2019, June). An artificial neural network model to predict olive mechanical harvesting: a first approach based on metadata. In VI International Symposium on Applications of Modelling as an Innovative Technology in the Horticultural Supply Chain Model-IT 1311 (pp. 355-360).
• Angeloni, G., Guerrini, L., Masella, P., Spadi, A., Baldi, F., & Parenti, A. (2019, September). An Innovative Vat for the Continuous Recovery of Volatile Compounds During Fermentation. In International Mid-Term Conference of the Italian Association of Agricultural Engineering (pp. 713-721). Springer, Cham.
• Angeloni, G., Masella, P., Guerrini, L., Spadi, A., Bellumori, M., Innocenti, M., & Parenti, A. (2020). Physical and Chemical Effects of Different Working Gases in Coffee Brewing: A Case Study of Caffè Firenze. Foods, 9(12), 1825.
• Guerrini, L., Corti, F., Cecchi, L., Mulinacci, N., Calamai, L., Masella, P., Angeloni, G., Spadi, A., Parenti, A. (2021). Use of refrigerated cells for olive cooling and short-term storage: Qualitative effects on extra virgin olive oil. International Journal of Refrigeration, 127, 59-68.
• Masella, P., Angeloni, G., Guerrini, L., Spadi, A., Maioli, F., Calamai, L., & Parenti, A. (2021). A deeper understanding of the qualitative consequences of food pumping: A case study of wine. Food and Bioproducts Processing.
• Masella, P., Angeloni, G., Guerrini, L., Spadi, A., Corti, F., & Parenti, A. (2021). Pumping Contribution to Dissolved Oxygen in Virgin Olive Oil During Processing. Chemical Engineering Transactions, 87, 307-312.

Conference talks and seminars

• A. Spadi*, F. Maioli, G. Angeloni, L. Guerrini, A. Parenti, P. Masella. Un sensore VOC a fotoionizzazione (PID) per la stima rapida delle rese di estrazione di oli essenziali. VI Congresso Nazionale, Associazione Scientifica S.I.R.O.E. (Società Italiana per la Ricerca sugli Oli Essenziali), Bologna, 18-19 ottobre 2019
• Agnese Spadi*, Virginie Xavier*, Piernicola Masella, Sandrina Heleno, Joana S. Amaral, Tânia C.S.P. Pires, Ricardo C. Calhelha, Isabel C.F.R. Ferreira, Lillian Barros. Chemical composition and bioactive properties of Eucalyptus globulus L. essential oil. 5th International Symposium on Phytochemicals in Medicine and Food. Nanchang, China, August 25-31, 2021