Rate My Professor Alberto Baldelli

Baldelli's research specializations include particle engineering, food technology, spray drying, encapsulation of bioactive compounds, spray coatings, food fortification, nasal delivery, and dry powders. These investigations advance sustainable food production, functional foods, post-harvest preservation, and pharmaceutical formulations by exploiting dry powders' benefits: extended shelf life, bacterial resistance, minimal storage needs, low transport costs, and precise control over bioactive release, homogeneity, preservation, and antimicrobial properties. With over 70 publications since 2015, standout contributions encompass 'Locking in flavor: Aroma chemistry and spray drying encapsulation strategies for stable food applications' (Food Chemistry, 2026), 'Transparent and water-resistant edible coatings for sustainable post-harvest preservation of banana' (Sustainable Food Technology, 2026), 'Spray drying vitamin B12: Innovations in encapsulation for functional foods' (Trends in Food Science and Technology, 2025), 'Size reduction and particle size influence the quantification of phenolic-type compounds and antioxidant activity in plant food matrices' (Trends in Food Science and Technology, 2025), 'Optimizing microalgae bioprocessing and digestibility: spraying techniques for drying and encapsulation' (Food Bioscience, 2025), 'A system for in vitro inhaled/exhaled aerosol testing of personal protective equipment' (Scientific Reports, 2026), and the book chapter 'Alternative proteins, extrusion, and bioprocessing' (2024). Baldelli supervises nine PhD and Masters students on encapsulation, bioactive extraction from microalgae and seaweeds, functional powders, and crop coatings. He lectures in courses including Advanced Food Materials Science, Food Processing Technology, Food Process Engineering I, and Food Science and Technology.