Full Professor of Human Nutrition at Teramo University where he teaches Human Nutrition, Nutritional Sustainability and Experimental Nutrition. He is Coordinator of the PhD programme in “Food Science” at Teramo University and Visiting Professor at Zagreb University.
Head of the Functional Foods and Metabolic Stress Prevention Laboratory with the mission of unravel the body’s defense mechanisms against exogenous stress and identify functional foods on which to base nutritional strategies with low environmental impact for the prevention of degenerative risk factors and aging
He got his degree in Nutrition in Rome La Sapienza and received his PhD in Experimental Physiopathology, from the University of Pavia. He spent two years as postdoc at the Nutritional Immunology Lab at HNRC at Tufts University in Boston, working on the role of vitamin E in immune function during ageing. He was Tenure of a grant of the Japan Society for Promotional of Sciences at Kyoto Medical University, Department of Inflammation. Mauro is Chief Editor of Frontiers in Nutritional Epidemiology.
Prof. Serafini has published more than 300 IF research papers on the field of dietary modulation of oxidative and inflammatory stress by plant foods. Mauro was the Author of highly cited paper on the antioxidant role of tea, plant food and chocolate published on Lancet, Circulation, Gastroenterology and Nature. Prof. Serafini has been included by Thomson Reuters in the list of international researchers displaying the greatest numbers of reports designated by Essential Science Indicators as Highly Cited Papers, ranking among the top 1% most cited for their subject field. He was also Included in the list of Highly Cited, for career, in Nutrition and Dietetics (Plos Biology) and Clarivariate and in the 0.05% of the world’s scientist for Scholar GPS.
He received by the Council of Italian “Foreign Press” the “Gusto Award” for the best communication in nutrition.
Prof. Serafini received the title of Knight Commander of the Italian Republic for scientific merit.
Title of presentation : Unraveling the Role of Foods and Recipes as Modulator of Inflammatory and Oxidative Response in “Real Life” Nutrition