XXXV ciclo: Ferdinando Corti

3^rd year

Curriculum: Agricultural and Forest Engineering

Supervisor: Bruno Zanoni

Email: ferdinando.corti@unifi.it

Office address: Piazzale delle Cascine, 16 Firenze

Profile

I was born in Florence in 1993. I graduated at University of Florence where I obtained in 2016 Bachelor’s degree in Food Technology (107/110) and in 2019 Master’s degree in Food Science and Technology (110/110), the latter discussing a thesis about characterization of turbidity in veiled extra virgin olive oil.
My experiences are mainly based on laboratory and food chemistry sector but I’d like to explore the plant engineering aspects of food technology.

Research interests and PhD project

My research project is focused on innovation in the extra virgin olive oil (EVOO) processing; in particular on some critical stages which require a strict control of the operating parameters in order to preserve and/or improve the quality of the EVOO.

Papers

• 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.
• Breschi, C., Guerrini, L., Corti, F., Calamai, L., Domizio, P., Parenti, A., Zanoni, B. (2021). Quality of veiled olive oil: Role of turbidity components. Italian Journal of Food Science, 33(3), 33-46.
• 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.
• 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.
• 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.

Awards

Fondazione Carlo e Giulio Marchi 2019