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International Journal of Food Sciences and Nutrition Volume 71, 2020 - Issue 4
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Letter to the Editor

The emerging discipline of precision cooking: a suitable tool for the precision nutrition

M. L. ClodoveoInterdisciplinary Department of Medicine, Piazza Giulio Cesare, University of Bari, Bari, Italy;View further author information
,
L Di LorenzoInterdisciplinary Department of Medicine, Piazza Giulio Cesare, University of Bari, Bari, Italy;View further author information
,
C. SabbăInterdisciplinary Department of Medicine, Piazza Giulio Cesare, University of Bari, Bari, Italy;View further author information
,
A. MoschettaInterdisciplinary Department of Medicine, Piazza Giulio Cesare, University of Bari, Bari, Italy;View further author information
,
L. GesualdoDepartment of Emergency and Organ Transplantation – Piazza GiulioCesare, University of Bari, Bari, ItalyView further author information
&
F. CorboDepartment of Pharmacy-Drug Sciences, University of Bari, Bari, ItalyView further author information
Pages 525-528 | Received 04 Jul 2019, Accepted 09 Oct 2019, Published online: 21 Oct 2019
 
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Disclosure statement

The authors declare that there is no conflict of interest.

Authors' contributions

Maria Lisa Clodoveo conceived, developed, organised, structured the idea of creating the COOKING LAB – TASTING ROOM and proceeded to draft the manuscript. Filomena Corbo is responsible for the chemical food analysis laboratory associated with the COOKING LAB – TASTING ROOM. Luigi di Lorenzo, Carlo Sabbà, Antonio Moschetta and Loreto Gesualdo, are the medical team that participate to the project.

Additional information

Funding

This research was funded by AGER 2 Project, under grant n 2016-0174 AGER Foundation— Olive Tree and Oil: Competitive —Claims of olive oil to improve the market value of the product.

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