Paolo Simonetti

Professor of Community Nutrition at the Department of Food, Nutrition and Environment Sciences of the University of Milan, he has mainly focused on bioactive compounds in food and their role in the diet.

This activity is carried out through collaboration with Italian and foreign universities with which studies are underway to evaluate the nutritional role of different compounds, including dietary fiber and vitamins present in differently preserved and treated foods. In recent years, the research has focused primarily on the search for bioactive compounds (flavonoids, carotenoids, etc.) present in beverages, foods, and medicinal plants, investigating their metabolic fate and nutritional impact.

His scientific activity is evidenced by over 100 scientific publications mainly in peer-reviewed journals and numerous communications at conferences concerning the aforementioned topics.

As a member of the Italian Society of Human Nutrition (SINU) and a member of the Inter-Society Working Group for the Reduction of Salt Consumption in Italy (GIRCSI), he has been involved in the promotion and dissemination of nutritional knowledge and criteria for a healthy diet for the development of dietary protocols for collective catering.