Francesco Addeo

About

Francesco Addeo is a Full Professor at the University of Naples Federico II in Italy. His recent research focuses on the application of integrated gel electrophoresis and mass spectrometry techniques, particularly in the detection of extraneous milk in Protected Designation of Origin Buffalo Mozzarella cheese. Additionally, he investigates the challenges associated with the official Italian method for detecting bovine whey proteins in the same cheese, employing a proteomic approach to address observed limitations.