Selenia de Grazia

WORK HISTORY

EDUCATION

SKILLS

ABOUT SELENIA DE GRAZIA

Selenia earned a Master of Science degree (MSc) in Chemistry at the University of Messina. Prior to graduation, S. gained experience in the application of analytical methodologies to wine analysis in the laboratory facilities owned by the winery Corvo Duca di Salaparuta S.p.A, Casteldaccia (Palermo, Italy). In January 2012, she started the PhD course in “Food Chemistry and Safety” at the SCIFAR Department, University of Messina, coordinated by Prof. Dr. Peter Q. Tranchida. In 2013, her research interests were mainly focused on the analysis of food flavours through SPME-GC-MS analysis. She has been involved in a research on the quantification of the mushroom Agaricus bisporus volatiles, by multiple headspace-solid-phase microextraction (MHS-SPME). Beyond Agaricus bisporus, her research interests involve other types of mushrooms. She has also characterized the GC-MS fingerprints of plant essential oils, and in particular from three Tunisian Rosa spp. She co-authored a paper submitted to J. Sep. Sci. on the RP-HPLC analysis, by using fused core columns, of flavonoids, coumarins and psoralens in lime juice and she co-authored a paper submitted to Phytochemical Analysis on the monodimensional and comprehensive two dimensional (GC×GC) analysis of volatiles and fatty acids from Ruta chalepensis L. plants. S. started her career in Misitano & Stracuzzi SpA, a company producing and exporting citrus essential oils around the world, as part of the QC team and also part of the R&D department. Her work was focused on the analysis of essential oils from Citrus by means of GC-FID, GC-MS, HPLC-PDA, Multidimensional Chromatography and chemical-physical analysis. She developed olfactory knowledge and her goal included the identification of key notes in e. o. to recognise different facets of fragrance and raw materials. S. currently work for LUZI and she is contributing to the ChromatoTOF development projects and perfume analysis.