Aldo Todaro
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About
Aldo Todaro is an Associate Professor at the Università degli Studi di Catania, Italy. His research focuses on innovative food science, including the use of malted grains, alternative protein sources, and the impact of various processing techniques on food quality and stability. Recent publications include studies on malted bread wheat, cricket flour, and pectin extraction, demonstrating a commitment to sustainable and health-oriented food solutions.
Articles (10)
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2025
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2025
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2025
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2025
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2025
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2024
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2023
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2021
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2020
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2020
Collaborators (8)
Vittorio Farina
Università degli Studi di Palermo
Pietro COLUMBA
Professore Ordinario
Università degli Studi di Palermo
Elena Arena
Professore associato
University of Catania
David Bongiorno
Prof.
University of Palermo
Serena indelicato
University of Palermo
Biagio Fallico
Prof
Università degli Studi di Napoli Federico II
Nicola Francesca
University of Palermo
Vincenzo Alfeo
University of Perugia
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