Monica Rosa Loizzo is Associated Professor in Food Science Technology at University of Calabria. Monica Rosa Loizzo has specific abilities on the main separative techniques to determine the chemical composition of different food matrix. She got specific abilities on methods to evaluate the health properties of phytochemicals rich-food. Moreover, her research interest including the influence of technological processes on the overall quality of food with particular reference to compounds able to prolong the shelf-life. Her h index is 40. She is referee of several national and international Institutions and member of the Management Committee of COST Action “Eurocaroten”.