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Giangi

I received my PhD in Science & Technology Policy at SPRU-Sussex University in 2003 and I’m now a Full Professor of Economic Policy at Unitelma Sapienza – University of Rome and I’m also teaching Economics at LUISS University in Rome. My research interests lay at the boundary of economics, computer sciences, and social networks. Recently, I have been working at the interface between innovation economics and chemistry, e.g. on innovative waste valorisation activities for sustainability transitions and the biobased economy. My publications appeared on several international journals such as Ecological Economics, Research Policy, Journal of Cleaner Production, Theory and Decision, Journal of Evolutionary Economics, and others. In 2010 I published a book on Knowledge Diffusion and Innovation (Edward Elgar) and in 2013 I edited a book on Knowledge, Innovation and Internationalisation (Routledge).

Currently, I’m vice-chair and Management Committee member of the Cost Action TD1203 on Food waste valorisation. I’m also a member of the board of the PhD program in Economics at Sapienza University and editor of Open Agriculture, open access journal.

 

Download my CV:   english  |  italiano

Visit my social profiles:   Google Scholar  |  EconPapers  |  ResearchGate

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News, posts and articles:

GUEST EDITOR – Topical issue of Open Agriculture – Beyond biofuel: bio-based products at the gateway of the European bioeconomy

KEYNOTE SPEAKER – Biorefineries, November 23 to 25, 2015, Concepción, Chile

BOOK – Dialogues of Sustainable Urbanisation: Social Science Research and Transitions to Urban Contexts – now available for download!!

POST – How research supports policy makers in solving global problems

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Current research agenda:

IMG_5357The world population, standing on 7.2 billion people in mid-2014, is projected to increase by almost one billion people within the next decade, and further to 9.6 billion in 2050, a fact which will determine growing consumption and demand for food and other goods, increasing in parallel the rate of waste production and depleting the amount of available resources. Food waste valorisation is a key area of research to provide answers to these emerging demographic challenges. The valorisation of food waste has many advantages. It is a rich source of functionalised molecules and contains valuable extracts for various applications (e.g. resins from cashew nut shell liquid), avoiding the use of virgin land and water resources. In addition, it solves a waste management issue and represents a sustainable renewable resource; making the valorisation of food waste doubly green!