Editorial Board Member
Official Methods Board Member

Prof. Dr. Salvatore Parisi, PhD, PCQI, MRi, obtained his MSc from the University of Palermo and PhD from the University of Messina, Italy. Between 1994 and 2010, Dr. Parisi was involved in different chemical activities, working and travelling in different countries around the world, including the United Kingdom, Spain, France, Czech Republic, and the United States. At present, Prof. Parisi serves as Visiting Professor at Lourdes Matha Institute of Hotel Management and Catering Technology, Kerala State, India. He has been also Visiting Assistant Professor at the Faculty of Agricultural Technology, Al Balqua’a Applied University, Al-Salt, Jordan, between 2018 and 2019.

Prof. Parisi serves as series editor for the SpringerBriefs in Molecular Science: Chemistry of Foods, and on the AOAC OMA Expert Review Panel (ERP) for Fertilizers, the AOAC SPIFAN ERP for 2- and 3-MCPD & Glycidyl Esters, and other AOAC working groups. He also co-authored the “Stakeholders’ Guidance Document for Consumer Analytical Devices with a Focus on Gluden and Food Allergens”, published in the Journal of AOAC INERNATIONAL (JAOAC). More recently, he has served as Special Guest Editor for the JAOAC in 2018, 2019, and 2020. In addition, he works with the Associazione ‘Componiamo il Futuro’ (COIF), Palermo, Italy. He has received six awards and honours, including the 2019 AOAC ERP of the Year in Denver, CO, with his ERP for SPIFAN MCPD Methods; the 2020 AOAC Technical & Scientific Excellence Award (Vet Drug WG), and the 5-Year AOAC Member Service Award. 

Two of Parisi’s papers were listed in the August 2020 top 10 most-cited articles of the JAOAC. In addition, the First Parisi’s Law of Food Degradation has been ascribed to him, after the first definition in 2002 (there is also the Second Parisi’s Law of Food Degradation). Finally, Prof. Parisi is a member (MRi) of the Royal Institution of Great Britain, London, UK since 2020 and a coordinator at Islington U3A, 8 College Cross, London, UK, since April 2021 (after an initial membership since December 2020).

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