Phone: (+39) 0250316659
Fax: (+39) 0250316672
Email: packlab@unimi.it
Via Celoria 2, 20133 Milano (Italy)




Luciano Piergiovanni

Full Professor of Food Science and Technology

Tel +39 0250316638
Fax +39 0250316672

Luciano.Piergiovanni@unimi.it

LucianoPiergiovanni@gmail.com

Borne in 1950, married to Mariangela, he is father of Marta and Gabriele.
He carries out his activity of teacher and researcher in the Department of Food Science & Microbiology (diSTAM), within the Faculty of Agriculture of Milan University, since 1975. He belongs to the Editorial Boards of "Packaging Technology and Science", “Industria delle Conserve”, “Croatian Journal of Food Science and Technology”. He belongs to SISTAL, the Italian Scientific Association of Professors of Food Science & Technology, to AITA, the Italian Associatiofor Food Technology, affiliated to IUFoST, IFT and EEFOST. Currently he is President of the Italian Scientific Group for Food Packaging (GSICA), Director of diSTAM, the Department of Food Science & Microbiology, President of the Agro Food Technical Commission of UNI (Italian Standard Organization) and Director of the Doctorate School of Molecular Sciences and Plant, Food and Environmental Biotechnology.

Luciano Piergiovanni teaches "Food Packaging Technology" and "Fundamentals of Food Retail Logistics" at Milan University and University of Gastronomic Sciences (Pollenzo). He has been visiting professor in the Universities of San Paolo (Brasil) in 1990 and 1995 and Santafè de Bogotà (Colombia) in 1986 and 1995. 

Teaching: teaching pages link

Research activity: the main themes of his research activity are modified atmosphere packaging of perishable foods, modelling and forecasting of foods shelf-life in flexible packaging, validation of new packaging materials and techniques. He is author of more than two hundred works among scientific publications, communications to conferences, technical and popular articles.

Main recent publications:

  • Piergiovanni, Luciano, Limbo, Sara 2010. Food Packaging Materiali, tecnologie e soluzioni.  1st Edition. ,ISBN: 978-88-470-1456-5 Springer (Publ.) Milano
  • Farris S., Introzzi L., Piergiovanni L. 2009 Evaluation of a bio-coating as a solution to improve barrier, friction and optical properties of plastic films Packaging Technology and Science 22 (2):69-83.
  • Farris S., Piergiovanni L., Ronchi G., Rocca R. 2008 International Patent WO 2008/075396 A1: "EDIBLE MATRICES AND RELEVANT APPLICATIONS AND PREPARATION METHOD".
  • Dong Sun Lee, Kit L Yam, Luciano Piergiovanni 2008 Food Packaging Science and Technology Inizio modulo
  • CRC Press Publ. Taylor and Francis Group ISBN: 9780824727796 ISBN-10: 0824727797
  • Farris S., Piergiovanni L., Limbo S. 2008 Effect of bamboo fibre and glucose syrup as new ingredients in the manufacture of amaretti cookies Italian Journal of Food Science, Ital. J. Food Sci. n. 1, vol. 20:75-90
  • Farris S., Piergiovanni L. Effects of ingredients and process conditions on "Amaretti" cookies characteristics. International Journal of Food Science & Technology 2008 43: 1395-1403.
  • Farris S., Piergiovanni L. Optimum manufacturing conditions of almond paste cookies using response surface methodology (RSM). Journal of Food Process Engineering (accepted) DOI:10.1111/j.1745-4530.2007.00203
  • Farris S., Gobbi S., Torreggiani D., Piergiovanni L. 2008. Assessment of two different rapid compression tests for the evaluation of texture differences in osmo-air-dried apple rings. Journal of Food Engineering 2008; 88: 484-491
  • Piergiovanni L., Mascheroni E. 2007 Impiego delle Biotecnologie per la produzione di imballaggi per alimenti. Capitolo 15 in "Biotecnologie Alimentari " C. Gigliotti, R. Verga (Eds) Piccin Editore PD 323-332
  • Torri , L., Piergiovanni, L., Caldiroli, E. 2007 Odour investigation of granular polyolefins for flexible food packaging using a sensory panel and an electronic nose Food Additives and Contaminants, 2007, 1–13,
  • Limbo, S., Piergiovanni, L. 2007. Minimally processed potatoes. Part 2: Effects of high oxygen partial pressures in combination with ascorbic and citric acid on loss of some quality traits. Postharvest Biology and Technology. 43, 221-229
  • Torri L., Limbo S., Piergiovanni L. 2007. Indagine sulle condizioni di illuminazione dei prodotti alimentari nei punti vendita della grande distribuzione organizzata. Industrie Alimentari, 46 (469) Maggio; 526-532
  • Limbo S., Torri L., Piergiovanni L. 2007. Light-induced changes in an aqueous ??carotene system stored under halogen and fluorescent lamps, affected by two oxygen partial pressures. J. Agric. Food Chem. 55, 5238-5245
  • Limbo S., Mascheroni E., Piergiovanni L. 2007. The combined effects of carbon dioxide and ethanol vapours on the preservation of sliced bread stored at low oxygen partial pressure. Italian Food Technology. 49, 25:28. ISSN 1590-6515