Fulvio Mattivi
Fulvio Mattivi
website: cri.fmach.eu/
affiliation: Edmund Mach Foundation (FEM), Trento
research area(s): Genetics And Genomics
Course: Biomolecular Sciences
University/Istitution: Università di Trento
He graduated in Industrial Chemistry at the University of Bologna (1984). After research experiences at the University of Bologna and BASF Italy, since 1987 he has been working as a researcher at the Agricultural Institute of San Michele all"Adige, now Edmund Mach Foundation. At FEM-IASMA, where he is currently senior researcher (R1), he has been head of the research areas "Agro-Industry" (2001-2004), "Quality and health properties of typical products" (2004-2005) and of the Agrifood Quality Department (2005-2008). Since 2009 he is the head of the Food Quality and Nutrition Department of the FEM-IASMA Research and Innovation Centre.
He has been the scientific coordinator of over 20 projects funded by national and regional agencies, as well as of collaborations with industries and consortia. His research work led to over 150 scientific papers and over 150 communications to national and international conferences. He co-authored 2 international patents. He has been external professor at several national universities since 1991 and supervisor or co-supervisor of ca. 40 thesis. Currently he is teaching "Enological Chemistry" at the University of Trento.
The main research activity of Fulvio Mattivi concerned food chemistry, investigating the main classes of polyphenols under the analytical, technological and nutritional point of view. More recently, he moved his research interests towards plant biochemistry and human nutrition, and he is now coordinating biochemical studies in the fields of plant, animal and human metabolomics. He completed in 2009 the establishment at FEM-IASMA of a state-of-the-art MS-based laboratory of metabolomics.
He is on the Editorial Board of Journals of Enology in Italy, Germany, South-Africa and Austria, and is also a regular reviewer for some of the main international journals in the fields of food science and enology. He has experience as referee for the evaluation of teaching personnel and research centres (USA and South Africa). He is a correspondent member of the "Accademia Italiana della Vite e del Vino di Siena". He has been a member of the board of Groupe Polyphenols (2006-2008) and of a National Committee for the protection of the Brunello di Montalcino wines (D.M. June 9th, 2008).
Awards. In 1995 he received the Award for Scientific Research in Viticulture and Oenology from the Italian Association of Enologists, in 1999 the award "OICCE 1999". Other co-authored papers received mention at the Morsiani Awards 2008 and 2009 and Euroberry 2009
Development of new study methods based on metabolomics, stable isotopes, sensory panels and innovation incubators aimed at qualitative, technological and nutritional enhancement of agri-food products.
The activities in the field of research and innovation aimed at the qualitative, technological and nutritional enhancement of agri-food products are carried out by this Department, in order to improve the food quality and respond to the needs of the consumer. The research activities are carried out using new study methods, based on advanced technological platforms and infrastructures (metabolomics, stable isotopes, sensory panels, innovation incubators), and by adopting an integrated approach of a multidisciplinary nature. Innovative technical platforms and a systematic approach make it possible to carry out studies of fundamental significance, generate new study methods and obtain improved knowledge of agri-food products. The Department aims to support product and processing innovation based on knowledge of the food and agriculture sector. It promotes the use of research in the fields of biological sciences, consumer science, metabolomics and traceability as tools for innovative production. Provides a human nutritional research nucleus for the emerging strategic area of nutrigenomics. It carries out research, both in the laboratory and at the pilot project and company levels, providing scientific support for the creation of products and processes with added value, based on knowledge, ideas and innovation.
1) Zamboni A., Vrhovsek U., Kassemeyer H.-H., Mattivi F. and Velasco R. (2006) Elicitor-induced resveratrol production in cell cultures of different grape genotypes (Vitis spp.). Vitis, 45, 2, 63-68.
2) Vrhovsek U., Palchetti A., Reniero F., Guillou C., MasueroD. and Mattivi F. (2006) Concentration and mean degree of polymerization of Rubus ellagitannins evaluated by optimized acid methanolysis. J. Agric. Food Chem., 54, 4469-4475.
3) Mattivi F., Guzzon R., Vrhovsek U., Stefanini M. and Velasco R. (2006) Metabolite Profiling of Grape: Flavonols and Anthocyanins. J. Agric. Food Chem., 54, 7692-7702.
4) Vanzo A., Cecotti R., Vrhovsek U., Torres A. M., Mattivi F., Passamonti S. (2007) The fate of trans-caftaric acid administered into the rat stomach. J. Agric. Food Chem., 55, 1604-1611.
5) Bonadei M., Balestrazzi A., Giorcelli A., Mattivi F., Carbonera D. (2007) Evaluation of the expression level of the endogenous marker poUBI gene for studies on transgene stability in bar and StSy GM poplars.Caryologia, 60, 1, 172-174.
6) Canali R., Ambra R., Stelitano C., Mattivi F., Scaccini C., Virgili F. (2007) A novel method to study the biological effects of red wine at molecular level. British Journal of Nutrition, 97, 1053-1058.
7) Bavaresco L., Pezzutto S., Gatti M., Mattivi F. (2007) Role of the variety and some environmental factors on grape stilbenes. Vitis, 46 (2), 57-61.
8) Rossetto M., Vanzani P., Lunelli M., Scarpa M., Mattivi F., Rigo A. (2007) Peroxyl radical trapping activity of antocyanins: and generation of free radical intermediates. Free Radical Research, 41, 7, 854-859.
9) Vrhovsek U., Giongo L., Mattivi F., Viola R. (2008) A survey on ellagitannin content in raspberry and blackberry cultivars grown in Trentino (Italy). European Food Research and Technology, 226, 817-824.
10) Bavaresco L., Gatti M., Pezzutto S., Fregoni M., Mattivi F. (2008) Effect of leaf removal on grape yield, berry composition, and stilbene concentration. Am. J. Enol. Vitic., 59, 3, 292-298.
11) Gatto, P. Vrhovsek U.; Muth J.; Segala C., Romualdi C.; Fontana P.; Pruefer D., Stefanini M., Moser C., Mattivi F., Velasco R. (2008) Ripening and genotype control stilbene accumulation in healthy grapes. J. Agric. Food Chem., 56, 11773"11785.
12) Mattivi F., Vrhovsek U., Masuero D., Trainotti D. (2009) Differences in the amount and structure of extractable skin and seed tannins amongst red grape cultivars. Australian Journal of Grape and Wine Research, 15, 27-35.
13) Nardini M., Forte M., Vrhovsek U., Mattivi F, Viola R., Scaccini C. (2009) White wine phenolics are absorbed and extensively metabolized in humans. J. Agric. Food Chem., 57 (7), 2711-2718.
14) Zamboni A., Gatto P., Cestaro A., Pilati S., Viola R., Mattivi F., Moser C., Velasco R. (2009) Grapevine cell early activation of specific responses to DIMEB, a resveratrol elicitor. BMC Genomics, 10, 363.
15) Balestrazzi A., Bonadei M., Calvio C., Mattivi F., Carbonera D. (2009) Leaf-associated bacteria from transgenic white poplar producing resveratrol-like compounds: isolation, molecular characterization, and evaluation of oxidative stress tolerance. Canadian Journal of Microbiology, 55, (7), 829-840.
16) Paternoster T., Vrhovsek U., Pertot I., Duffy B., Gessler C., Mattivi F. (2009) Determination and confirmation of nicotinic acid and its analogs and aerivates in pear and apple blossoms using high-performance liquid chromatography-diode array-electrospray ionization mass spectrometry, J. Agric. Food Chem., 57 (7), 10038-10043.
17) Gasperotti M., Masuero D., Vrhovsek U., Guella G., Mattivi F. (2010) Profiling and Accurate Quantification of Rubus Ellagitannins and Ellagic Acid Conjugates Using Direct UPLC-Q-TOF HDMS and HPLC-DAD Analysis. J. Agric. Food Chem., 58, 4602-4616.
18) Balestrazzi A., Bonadei M. Zelasco S., Giorcelli A., Gennaro M., Calligari P., Mattivi F., Quattrini E., Carbonera D. (2011) Seasonal and tissue-specific transgene expression and resveratrol-3-glucoside (piceid) accumulation in genetically modified white poplars carrying the grapevine StSy gene. Plant Cell, Tissue & Organ Culture, 105, 1-8.
19) Fortes Gris E., Mattivi F., Ferreira E.A., Vrhovsek U., Curi Pedrosa R. and Bordignon-Luiz M.T. (2011) Proanthocyanidin profile and antioxidant capacity of Brazilian Vitis Vinifera red wines. Food Chemistry, 2011, 126-220.
20) Mattivi F., Caputi L., Carlin S., Lanza T., Minozzi M., Nanni D., Valenti L., Vrhovsek U. (2011) Effective analysis of rotundone at below-threshold levels in red and white wines using Solid-Phase Microextraction Gas Chromatography/Tandem Mass Spectrometry. Rapid Communications in Mass Spectrometry, 25, 483-488.
21) Natella F., Macone A., Ramberti A., Forte M., Mattivi F., Matarese RM, Scaccini C. (2011) Red Wine prevents the postprandial increase of plasma cholesterol oxidation products: a pilot study. British Journal of Nutrition. [Epub ahead of print].

No projects are available to students for the current accademic year.