Michele Suman | Food Safety | Outstanding Scientist Award

Prof. Michele Suman , Barilla S.P.A, Italy .

Dr. Michele Suman, Ph.D. is a distinguished Food Safety & Authenticity Research specialist with over 20 years of expertise in analytical and food chemistry. As the Food Safety & Authenticity Research Manager at Barilla Spa , he spearheads innovative projects on contaminants, authenticity markers, and advanced detection techniques. A professor at Catholic University Sacred Heart , he contributes to academic research and industrial advancements. His work integrates mass spectrometry, chemometrics, and AI , fostering global scientific collaborations. A thought leader in food safety, he serves on international committees, driving impactful research and regulatory advancements for a safer, more authentic food system .

Publication Profile

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Education & Experience

Education:

• Ph.D. in Science and Technology of Innovative Materials – University of Parma
• Master’s in Science, Technology, and Management – University of Ferrara
• Analytical Chemistry Degree – University of Ferrara

Experience:

• Barilla Spa (2003–Present) – Food Safety & Authenticity Research Manager
• Catholic University Sacred Heart (2020–Present) – Professor of AgriFood Authenticity
• Visiting Professor – University of Chemistry & Technology of Prague
• Industrial & Academic Research – Various universities and research institutions across Europe
• Scientific Committees & Advisory Roles – EU-funded projects, international regulatory bodies, and scientific journals

Summary Suitability For Outstanding Scientist Award

Dr. Michele Suman is a leading innovator in food safety research, specializing in contaminants detection, authenticity markers, and analytical advancements . With extensive expertise in mass spectrometry, chemometrics, and AI-driven methodologies , he pioneers cutting-edge solutions in food science. A passionate mentor and educator , he trains the next generation of scientists while fostering academia-industry partnerships . He actively leads and participates in global food safety initiatives , serving on high-impact scientific committees and regulatory boards. His dedication to open innovation and strategic partnerships ensures continuous advancements in food authenticity, sustainability, and consumer protection .

Research Focus 

Dr. Michele Suman’s research focuses on food safety, authenticity, and sustainability . His expertise spans contaminants detection, food fraud prevention, and the development of advanced analytical techniques, including mass spectrometry and rapid screening technologies . He investigates food contact materials, packaging safety, and the impact of processing on food authenticity . A leader in European food safety projects , he collaborates with public and private stakeholders to drive regulatory improvements and innovative detection methods. His work integrates artificial intelligence and chemometrics to enhance food traceability, ensuring a safer, transparent, and high-quality food supply chain .

Awards & Honors

• First Prize for Young Researchers – National Prize for Chemistry, Federchimica Italia (1998)
• Best Research Presentation Award – VII Sensors & Microsystems National Congress (2002)
• Best Research Award – 3rd Parma NanoDay Conference (2017)
• Best Research Presentation Award – Food Integrity International Conference (2018)
• Young Researchers Award – Italian Chemical Society – Mass Spectrometry Division (2020)
• Co-recipient of Best Research Work Award – Italian Chemical Society (2020)

Publication top Noted

• “Impact of food processing and detoxification treatments on mycotoxin contamination” – Cited by 770 (2016)

• “Ion mobility spectrometry coupled to gas chromatography: A rapid tool to assess eggs freshness” – Cited by 176 (2019)

• “The scientific challenges in moving from targeted to non-targeted mass spectrometric methods for food fraud analysis: A proposed validation workflow to bring about a harmonized …” – Cited by 136 (2018)

• “Mitigation strategies of furan and 5-hydroxymethylfurfural in food” – Cited by 134 (2013)

• “Application of a liquid chromatography tandem mass spectrometry method to the analysis of water-soluble vitamins in Italian pasta” – Cited by 127 (2005)

• “Acrylamide removal from heated foods” – Cited by 103 (2010)

• “Fate of Fusarium mycotoxins in the cereal product supply chain: the deoxynivalenol (DON) case within industrial bread-making technology” – Cited by 101 (2010)