Researcher profile

Di Stefano Vita

Vita Di Stefano Place of work Lab. of Food Chemistry and Natural Products Dipartimento di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche (STEBICEF) Via Archirafi, 32 - 90123 Palermo - ITALY phone: +39 091 23891948; mobile: +39 339 2742001; E-mail: vita.distefano@unipa.it Education: University of Palermo, Faculty of Pharmacy: degree in Pharmacy achieved on July 21, 1989 PhD in Pharmaceutical Science (1993-1995) Professional positions: From 2021: Associate Professor in Food Chemistry From 2023: President of the Master's Degree Course in Food Science and Human Nutrition. Recent academic roles: Associate Professor of Food Chemistry for the students of the Master's Degree Course in Pharmacy. Professor of the Course “Medicinal Analysis III” for students of the Faculty of Pharmacy, Palermo University (Master Degree Course in “Pharmacy”) Academic years from 2002-2003 to 2007-2008: Course “Analysis of drugs and their metabolites in biological fluids”, for students of Faculty of Sciences, Palermo University (Degree Course in “Biotechnology ”) Component of the Board of the Department of “Chimica e Tecnologie Farmaceutiche”, Palermo University Member of the Teaching Board of Ph.D. in Pharmaceutical Sciences, Palermo University. Member of the Teaching Board of the School of Specialization in Hospital Pharmacy, Palermo University. Society Affiliations: Member of “Società Chimica Italiana” (SCI) Division of Mass Spectrometry and Division of Pharmaceutical Chemistry from 1996; from 2024 member of Food Chemistry Division. Main research fields: Vita Di Stefano began her scientific activity in 1988, studying the in vitro bioavailability of anticancer derivatives of 5-fluorouracil, the subject of the experimental thesis degree. Then she dedicated her research to isolation and structural characterization, using modern spectroscopic techniques, of natural substances with potential biological activity. She is studying new methods for the qualitative/quantitative determination of xenobiotics in food matrices through systems that coupled liquid chromatography with mass spectrometry.