Penulis: Giovanni Gurnari

Marcella Barbera is a chemist working for the Regional Agency for the Environmental Protection (ARPA, Sicilia) as an expert analytical technician for environmental analyses. She worked as a research chemist in collaboration with the DEMETRA Department of the University of Palermo, Italy. She has also worked with private laboratories, with a major focus in analytical methods on different food matrices. In particular, topics of her recent research comprise the study of biogenic amines and the selection of amine-degrading non-starter lactic acid bacteria in Sicilian cheeses. Her published works include “Inhibitory Activity and Chemical Characterization of  Daucus carota subsp. maximus Essential Oils’  (2017),   “Effect of the lemon essential oils on the safety and sensory quality of salted sardines (Sardina pilchardus Walbaum 1792)” (2017),   and the book “Chemical Profiles of Industrial Cow’s Milk Curds” (Springer Briefs in Chemistry of Foods). Giovanni Gurnari has been in charge of water engineering activities for decades. For a long time his work had a major focus on applications in water researches, water supply system, thermalism, wellness, aquatic pools and materials compatibility in the hospitals, touristic, health clinics, sport, and recreational fields. He served as a lecturer in several Italian, French and Russian Universities, and his interests are now focused on hygienic renovation, project and design of Health Structures for mineral and thermal water, in particular the planning and design of hydraulic and air treatment plants, with special technical features for industrial and non-industrial applications. Dr Gurnari is also the Vice President/ Leader of Technical and Scientific Commission of the World Federation of Hydrotherapy and Climatotherapy (FEMTEC). Currently, he is CEO of Benaquam srl, a leader company of the branch. He has a remarkable international experience on behalf of the World Bank, the United Nations, the Italian Ministry of Foreign Affairs, the European Union, and several public and private Companies. At present, Dr Gurnari is also conducting different projects in several China Provinces. His publications include the book ‘Safety Protocols in the Food Industry and Emerging Concerns’ (Springer Briefs in Chemistry of Foods, Springer).