The major research interests of this Unit are: 1) pesticide residues in food 2) analytical methodologies 3) degradative kinetics, and metabolite identification 4) botanical pesticides 5) food composition (olive oil, wine, honey, spirits) 6) food contamination.

• 1991 degree in Chemistry and Pharmaceutical technologies at the University of Cagliari.
• 1993 – 1996 PhD in Drug Chemistry.
• 1997 – 1998 Grant on the Characterization of extra virgin oils from Sardinia.
• 1998-1999 instructor scientist in the analysis laboratory of the Regional Centre for Experimental Agriculture (C.R.A.S).
• 1999 Assistent professor in Food Chemistry at the University of Cagliari.
• 1999 professor of Food Chemistry in the school of Food Science
• 2003 professor of Food Chemistry in Herbal Sciences and Technologies.

Angioni A., Barra A., Cereti E., Barile D., Coïsson J. D., Arlorio M., Dessi S., Coroneo, V., Cabras P. Chemical Composition, Plant Genetic Differences, Antimicrobial and Antifungal Activity Investigation of the Essential Oil of Rosmarinus officinalis. J. Agric Food Chem. 2004, 52(11), 3530-3535.
Angioni A., Cabizza M., Cabras M., Melis M., Tuberoso C., Cabras P. Effect of the epicuticular Waxes of Fruits and Vegetables on the Photodegradation of Rotenone. J. Agric. Food Chem.; 2004; 52(11); 3451-3455.
Angioni, M. Schirra , V. L. Garau, M. Melis, C. I. G. Tuberoso, P. Cabras. Residues of azoxystrobin, fenhexamid and pyrimethanil in strawberry following field treatments and the effect of domestic washing. Food Additives & Contaminants, 2004, 21(11), 1065-1070-
Alberto Angioni, Fabrizio Dedola, Elisabeth Minelli, Andrea Barra, Paolo Cabras, and Pierluigi Caboni Residues and half-life time of pyrethrins on peaches after field treatments. J. Agric Food Chem. 2005, 53(10), 4059-4063.
Alberto Angioni, Maddalena Cabitza, Maria Teresa Russo Pierluigi Caboni. Influence of olive cultivars and period of harvest on the content of Cu, Cd, Pb, and Zn in virgin olive oils. Food Chemistry. 2005, 99, 525-529.
Alberto Angioni, Anna Garau, Pierluigi Caboni, Maria Teresa Russo, Giovanni Antonio Farris, Severino Zara, Paolo Cabras. Gas chromatographic Ion Trap Mass Spectrometry determination of zoxamide residues in grape, grape processing, and in the fermentation process. J. of Chromat. A, 2005, 12, 165-170.
Alberto Angioni, Giorgia Sarais, Fabrizio Dedola, and Pierluigi CaboniPyrimethanil Residues on Table Grapes Italia After Field Treatment J. Environ. Sci. Health, part B. , 41, 833-841, 2006.
Angioni A., Barra A., Coroneo, V., Dessi S., Cabras P. Chemical Compostion, Seasonal Variability, and Antifungal Activity of Lavandula stoechas L. ssp. stoechas Essential Oils from Stem/Leaves and Flowers. J. Agric. Food Chem. 54(12); 4364-4370, 2006