• sabrina.lucchetti@unicamillus.org

Sabrina Lucchetti

General and cellular Biology - Bio/13


Graduated in Biological Sciences in 1991 at the University of Rome La Sapienza.
Obtained a PhD in Food Biotechnology in 2012 at the University of Tuscia in Viterbo.
Obtained the 1st level of Masters in Nutrition for Wellness, Health and Sport in 2015 at the Catholic University of the Sacred Heart.
Obtained the 2nd level of Masters in Dietetics and Nutrition in 2018 at the Catholic University of the Sacred Heart.

Obtained the title of Healthy Habits Specialist in 2019 at the Healthy Habits Academy; accredited course on the methodology for changing physiological, psychological, dietary and environmental habits, aimed at promoting psychophysical well-being and primary prevention.

Since 1991, have been working at what was formerly called INN (National Institute of Foods) then subsequently called INRAN (National Research Institute for Food and Nutrition), now currently called CREA (Council for Agricultural Research and Agricultural Economics Analysis) – Food and Nutrition.

1991-2004 the thesis and subsequently the participation in finalized projects allowed for the development of an articulated experience in the molecular biology sector applied to the plant field.

In this context, genes (ATHB, Arabidopsis thaliana HomeoBox) involved in the development of a model plant (Arabidpsis thaliana) were able to be isolated and characterized, from a functional point of view.
From 2005 to date a laboratory has been set up and developed with the aim of analyzing food fats.

In this context, skills were enriched in the field of food chemistry through the development and fine-tuning of classical methods, of a chemical-analytical type, aimed at the study and classification of edible oils. An initial expertise in the molecular biology field has provided the opportunity to spark a new line of research, complementing the existing one, in which the study of foods is also carried out through the use of molecular markers, microsatellites.

Traditional and more innovative techniques, therefore, find their optimal use in an integrated form, thus allowing the commencement of studies relating to food matrices, even complex ones, in order to define a complete and detailed fingerprint that uniquely identifies a specific product.

More recently new skills have been acquired in the nutritional field in order to competently investigate and verify the pathophysiological mechanisms involved in the complex relationship between man and nutrients.