**Antonio Piga**

Antonio Piga has held the role of full professor since 31 December 2016, in the Food Science and Technology group and teaches food technology processing. He is the author of more than 200 scientific papers published in national and international journals, as well as symposia proceedings, and he has participated in numerous seminars and national and international congresses. At the Dipartimento di Agraria (formerly Disaaba), Antonio Piga carries out research on topics related to food technology. His main research interests include the storage, processing, and stabilisation of foods, with a particular emphasis on the shelf-life of baked foods, drying of fruit and vegetables, olive processing technologies for the production of extra-virgin olive oils and table olives, the conditioning and minimal processing of fruit, and the changes in the antioxidant activities of different foods subjected to processing and storage.
