Innocenzo Muzzalupo

Council for Agricultural Research and Economics, Research Centre for Olive, Citrus and Tree Fruit

Doctor Innocenzo Muzzalupo has received degree in “Biology” from the University of Calabria in 1993 and received his Ph.D. degree (1997) in “Chemistry” from the University of “La Sapienza” Rome. Currently, he is working as a member of Council for Agricultural Research and Economics, Research Centre for Olive, Citrus and Tree Fruit in Italy. After receiving his Ph.D. degree, he was appointed as post-doctoral researcher (1999) in “Food Science” at the University of Calabria. Between 1999 and 2008 he had a contract as professor of “Botany” at the University of Calabria. Following eight years of extensive research on olive characterization and on olive oil quality. His research areas include olive germplasm characterization, olive genes characterization, and analytical methods for olive oil traceability, olive oil quality. He has authored numerous research articles (orcid id 0000-0002-0264-1392).

4books edited

6chapters authored

Latest work with IntechOpen by Innocenzo Muzzalupo

The olive (Olea europaea) is increasingly recognized as a crop of great economic and health importance world-wide. Olive growing in Italy is very important, but there is still a high degree of confusion regarding the genetic identity of cultivars. This book is a source of recently accumulated information on olive trees and on olive oil industry. The objective of this book is to provide knowledge which is appropriate for students, scientists, both experienced and inexperienced horticulturists and, in general, for anyone wishing to acquire knowledge and experience of olive cultivation to increase productivity and improve product quality. The book is divided into two parts: I) the olive cultivation, table olive and olive oil industry in Italy and II) Italian catalogue of olive varieties. All chapters have been written by renowned professionals working on olive cultivation, table olives and olive oil production and related disciplines. Part I covers all aspects of olive fruit production, from site selection, recommended varieties, pest and disease control, to primary and secondary processing. Part II contains the chapter on the description of Italian olive varieties. It is well illustrated and includes 200 elaiographic cards with colour photos, graphs and tables.

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