Vincenzo Cunsolo MS, PhD

Vincenzo Cunsolo graduated in 1998 with Summa cum Laude in Chemistry at the University of Catania. He obtained his Ph.D. in Chemistry at the University of Catania in 2002. He attended, as a Ph.D. student, many courses, mainly focused on mass spectrometry. In 2003, supported by an EMBO Fellowship, he spent some months in Odense, Denmark, in the laboratory of Professor Peter Roepstorff working on proteomics of durum wheat gluten proteins. From 2003 to 2005 he was a Post-Doctoral Fellow in Chemistry at the University of Catania. From 2006 to 2010 he was a Temporary Research Fellow in Organic Chemistry. From 2010 to 2020 he was a researcher in Organic Chemistry at the University of Catania. Since 1st March 2020, he has been working as an Associate Professor of Organic Chemistry at the University of Catania. His research activity is mainly devoted to the structural characterization of proteins, with special relevance to the study of proteins in food, by MS-based proteomics methods. He has participated in many national and international projects, and national and international conferences, and published more than 70 peer-reviewed articles in international journals with impact factors. He acts as a referee for many international scientific journals.