Food Science and Technology and in Analytical Chemistry,
University of Naples Federico II,
Pasquale Ferranti is Professor in Food Science and Technology at the Department of Agriculture (University of Naples Federico II). In the past years he has carried out full-time research at the Department of Biochemistry, Imperial College of Technology, London: applications of mass spectrometry to the structural analysis of carbohydrates and glycoproteins. He teaches in the courses of Analytical Chemistry and in that of Functional Food Components and Additives in the Faculty of Agronomy. He is author of over 200 research papers on peer reviewed international Journals.
He is also Associate Researcher at the Institute of Food Science and Technology of the Italian National Research Council (CNR) located in Avellino (Italy).
Prof. Ferranti has been invited speaker in international meetings on mass spectrometry as well as food chemistry and technology these years, and invited teacher in international schools
In the last years he has been scientific responsible of several research projects concerning the issues of analytical chemistry applied to Food Science.
Structural and Functional analysis of biomolecules by âomicsâ approaches,
applications of mass spectrometry to the structural analysis of carbohydrates and glycoproteins