Francesco Grieco
Reaserch Technician - fixed-term
His activity mainly concerned food safety, he has worked on pesticide degradation research, characterization of the components in extra virgin olive oil, studies on the adsorption of the main fungal toxins, innovative methods, chemical and sensorial characterization of wines, using his related skills to gas and liquid chromatography. Experience relating to the accreditation of the chemical laboratory quality system allow a vision also linked to the prevention of safety in laboratories.