Dr. Mutasem Razem is a postdoctoral researcher at the Free University of Bozen-Bolzano (UNIBZ), working in the EU Interreg Cross-Border Project NETTLE and the national PRIN project RAINDROP. His research focuses on the valorization of plant and cereal by-products through green extraction technologies such as ultrasound-assisted extraction and supercritical CO2. He investigates the recovery, characterization, and application of bioactive compounds; particularly antioxidants, for improving oxidative stability and functionality in food systems.

Dr. Razem obtained his PhD in Food Engineering and Biotechnology from UNIBZ, where his research explored Kamut® wheat antioxidants and their role in enhancing oil stability and cellular antioxidant activity. He also holds an MSc in Food Safety and Quality Engineering from the University of Debrecen (Hungary) and a second MSc in Food Quality and Chemistry of Natural Products from the Mediterranean Agronomic Institute of Chania (Greece), along with a BSc in Nutrition and Food Processing from Hebron University (Palestine).

His expertise includes advanced analytical techniques (HPLC-MS, supercritical fluid chromatography, and ¹H NMR), antioxidant activity assays, in vitro digestion (INFOGEST), and emulsion system analysis. He has also conducted a research stay at the University of Limerick (Ireland), focusing on cellular antioxidant assays, in vitro digestion, and bioactive compound encapsulation.

Dr. Razem has authored several peer-reviewed publications in leading journals such as Food Chemistry, Food Research International, and Future Foods. His work contributes to the development of sustainable and functional food ingredients that support circular economy principles.