Dr. Giuseppe Di Lecce has a degree in Food Science and Technology, and in 2009 received a Ph.D. in Food and Health. Currently he is a responsible for Food Chemistry Department at Eurofins, Italy. From 2005 he has been placed on the list of quality control assessors of virgin and extra virgin olive oils in the Puglia region and has participated as a judge in national and international competitions
Di Lecce graduated in 2005 in Food Science and Technology at the Faculty of Agriculture, University of Bologna. In 2009 he obtained a Ph.D. in Food and Health at the Polytechnic University of Marche. He has worked with the group Antioxidantes Naturales, University of Barcelona, where he studied the main analytical techniques with high resolution and as Lecturer for the course “Special Enology” (Viticulture and Enology University degree), at the Polytechnic University of Marche. He studied also, as post-doctoral research on the maintenance of biological activity of functional polyphenol ingredients during processing and the shelf life of virgin olive oil and the management of olive oil mill waste water for the recovery of natural antioxidants, at the Department of Food Science in the University of Bologna. He is also author and co-author of about 30 international publications.
From 2005 he has been included on the list of quality control assessors of virgin and extra virgin olive oils in the Puglia region (Italy), and has been a team leader in the sensorial evaluation of virgin and extra virgin olive oils from 2008.
He is member of O.L.E.A. association (Organizzazione Laboratori Esperti Assaggiatori) and he has participated as a judge for several national and international competitions for extra virgin olive oil, such as NYIOOC 2013 and 2014; l’Oro d’Italia 2011, 2012, 2013; Olio Capitale 2008, 2010, 2012 and 2013; l’Oro Giallo 2009, 2011 and 2013; l’Oro dei due Mari 2013; Monocultivaroliveoil 2013; Oil China 2012; l’Orciolo d’Oro 2008; Selecta 2007, 2008 and 2009; l’Olio Novello in tavola 2008 and 2009.
Since 2008 Giuseppe has been teaching courses for professional tasters of olive oil in accordance with IOC/EU laws, his activity is principally in Italy.