Prof. Maurizio Servili was born in Foligno on 8 September 1961, graduated in Agriculture in 1986 at the University of Perugia. He acquired national and international scientific experience at the Institute of Agricultural Industries of the University of Perugia (1986-1990) and in the Food Science Laboratories, Dept. Bioscience and Biotechnology of Strathclyde University, Glasgow, Scotland (CNR n°. 203 06.49, 1994) Prof. Servili began his academic career as a researcher (1990-1998) at the Faculty of Agriculture of the University of Perugia, he worked as an associate professor for three years at the Faculty of of the University of Molise, in Campobasso and is currently among the full professors at the Department of Agricultural, Food and Environmental Sciences of the University of Perugia.

The most important researches he conducted concerned the sectors of virgin olive oil, wine and tomato preserves. The most important research topics are listed below: a) study of the influence of minor compounds of virgin olive oils and tomato preserves and in wine (phenolic substances, carotenoids and volatile compounds) on the sensory and health characteristics of the aforementioned products ; b) – evaluation of the antioxidant activity of the phenolic substances of the virgin olive oil; c) – characterization of virgin olive oils in relation to their geographical origin (typification); d) – optimization of the assessment of volatile substances of virgin olive oils, of tomato and wine derivatives by headspace and evaluation of the relative correlations with the relative sensory profile; e) Innovations applied to the mechanical extraction process of virgin olive oils aimed at improving the health and sensory properties of the oil and at enhancing secondary products such as vegetation waters and virgin pomace.

Prof. Servili is the author of more than 260 scientific papers published in national and international journals, congress proceedings and book chapters. Participation in national and international research groups a member of scientific societies. Appointed by the Italian Ministry of Agricultural and Forestry Policies (Mipaaf) as a member of the national technical committee until 2012. Since 2008, he has been a member of the chemistry expert group of the oils group of the International Olive Council; he is a member of the Italian Horticultural Society (SOI), of the Georgofili Academy of Florence and of the Italian Society of Food Science and Technology (Sistal); he is a member of the Academic Council of the National Academy of Olive Trees and Oil, Spoleto (Italy) and of the Italian Society for the Study of Fatty Substances (SISSG)..