The major research interests of this Unit are: 1) the study of pesticide in food; 2) the study of photodegradation and kinetic mechanisms of natural and synthetic pesticides; 3) the study of chemical composition of traditional food; 4) the study on medicinal plants.

Filippo M. Pirisi has been Professor of Food Chemistry since January 2001.
Formerly he was Associate Professor of Medicinal Chemistry with research interest on Pesticide Chemistry and on their kinetics of photolysis.
In 1979-81 he was Scientific Coordinator in the CNR Project (Italian Research Council) “Fitofarmaci e fitiregolatori”.
In 1985-1998 he was member of Joint Group FAO- IAEA on dithiocarbamates.
In 1996-1999 was Scientific Coordinator of the POM A34 (Plants of South Italy with medicinal contents).
In 2000-2003 he serves as Chairman of the Department of Toxicology

Cabras P., Angioni A., Caboni p., Garau V.L., Melis M., Pirisi F.M., Cabitza F.Distribution of folpet on the grape surface after treatment. J. Agric Food Chem. 48, 915-6, 2000
Cabras P., Angioni A. Pesticide residues in grapes, wine, and their processing products J. Agric Food Chem. 48, 967-973, 2000
Pirisi F.M., Cabras P., Falqui C., Migliorini M., Muggelli M. Phenolic compounds in virgin olive oil. 2. Reappraisal of the extraction, HPLC separation, and quantification procedures. J. Agric Food Chem. 48, 1191-1196, 2000
Cabras, P., Angioni, A., Garau, V. L., Pirisi, F. M., Cabitza F. , Pala, M. Acephate and Buprofezin residues in olives and olive oil Food Additives and Contaminants, 17, 855-858, 2000
Cabras, P., Angioni, A., Garau, V. L., Pirisi, F. M., Cabitza F. , Pala, M., Farris G.A. Fate of Quinoxifen residues in grapes, wine and their processing products J. Agric Food Chem. 48, 6128-6131, 2000
Pirisi F.M., Angioni A., Cabizza M., Cabras P., Falqui Cao C. Photolysis of pesticides: influence of epicuticular waxes from Persica laevis DC on the photodegradation in the solid phase of aminocarb, methiocarb and fenthion. Pest. Manag. Sci. 57, 522-526, 2001
Cabras, P., Angioni, A., Garau, V. L., Pirisi, F. M., Cabitza F. , Pala, M., Farris G.A. Fenexamid residues in grapes and wine Food Additives and Contaminants, 18, 625-629, 2001
Deiana, M. , Rosa, A. ,Falqui-Cao C., Pirisi, F.M., Bandino, G., Dessì, M.A. Novel approach to Study Oxidative Stability of Extra Virgin Olive Oils : Importance of Tocopherol Concentration J. Agric. Food Chem. 50, 4342-4346, 2002
Cosentino, S., Barra, A., Pisano, B. Cabizza, M., Pirisi, F.M., Palmas, F. Composition and Antimicrobial properties of Sardinian Juniperus Essential oil against foodborne Pathogens and spoliage Microorganism Journ. Food Protec. 66, 1288-1291, 2003