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Paola Dugo

Professor of Food Chemistry, University of Messina, Italy.

Most important lesson It is better to be together than alone

Encounters with serendipity During my masters degree, I was working on the synthesis of some 3-deoxyflavilium salts, potentially useful as color additives. Only by serendipity, a 4-styrylflavilum cation with a remarkable hyperchromic effect with respect to the other 3-deoxyflavilium salts was obtained.

Eye on the horizon In the year of Expo2015 dedicated to food, I can say that my area of interest is a strategic field of research, with new challenges but supported by new technologies – in particular, very powerful MS instrumentation.

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Part of the Power List 2015

100 reasons to be proud

Welcome to The Power List 2015 – our second foray into the Top 100 most influential people in the world of analytical science. Though we realize our list can (and should) never be definitive, who can argue that the faces within – both familiar and new – do not beautifully highlight the brilliance and diversity found within our sometimes undervalued field?

Go to The Power List 2015