Food Values Tuscany | Claudio Peri
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Claudio Peri

Claudio Peri is Emeritus Professor of the University of Milan, Italy and Professor Emeritus of the Academy of Georgofili in Florence, Italy.

 

His research has highlighted the properties and benefits of olive oil, and centers on the food industry including wine, dairy products, vegetable proteins and seed oils, as well as food technology, systems management, process control and food science.

 

Prof. Peri is author and co-author of some 380 scientific and technical papers and books, including The Extra-Virgin Olive Oil Handbook, published in 2015 by John Wiley & Sons, Ltd (UK).