Lecturer at University of Tirana, Faculty of Natural Sciences, Albania
Dr. Dritan Topi is an Albanian professor specializing in food chemistry, chemical analysis, and food safety. He holds a Ph.D. in Chemical Analysis from the University of Tirana, where he has been a faculty member since 2008. He has extensive experience in food science and technology, including a Master’s in Food Sciences, Technology, and Nutrition from Dublin Institute of Technology. Dr. Topi is an expert in food metabolomics, food authentication, and the study of secondary metabolites, mycotoxins, and their impact on food safety. His research has contributed significantly to the chemical characterization of Albanian wines and olive oils, with numerous published works in reputed scientific journals. He has also been involved in international research collaborations and has received several ERASMUS scholarships.
Professional Profile
Education
Dr. Dritan Topi pursued his academic studies at the University of Tirana, earning a Bachelor’s in Food Chemistry (1994-1999) and a Master’s in Chemical Analysis (2001-2004). He then completed his Ph.D. in Chemical Analysis at the same university (2005-2008). He further specialized in food sciences through a Master’s program at the Dublin Institute of Technology (2008-2009). His education also includes specialized training in wine authentication at the University of Milan (2013) and a postdoctoral fellowship in food pathology and nutrition at the University of Ljubljana (2014-2015).
Professional Experience
Dr. Topi has held significant academic positions, primarily at the University of Tirana’s Faculty of Natural Sciences since 2008, where he serves as a Professor in the Department of Chemistry. His professional experience extends to various international universities through ERASMUS+ staff mobility exchanges, such as the University of Cukurova in Turkey, University of Ljubljana in Slovenia, and University of Algarve in Portugal. His research contributions focus on food authentication, mycotoxins, and food safety, and he has led multiple projects in these fields.
Research Interest
Dr. Dritan Topi’s research interests primarily focus on food chemistry, food safety, and chemical analysis. His work revolves around the identification and characterization of food metabolites, including the study of secondary metabolites, mycotoxins, and their impact on food quality and safety. He is particularly interested in food authentication, working on methods to identify and differentiate food products, including Albanian wines and olive oils, using chemical markers. Additionally, Dr. Topi’s research explores the effects of food pathogens and contaminants, such as mold and bacteria, on food safety. His work extends into food toxicology, specifically examining how mycotoxins affect human health. He has also conducted research on food nutrition, particularly in relation to sustainable food production and food product development. His research has had a considerable impact on improving food quality control, health standards, and public safety.
Awards and Honors
Dr. Dritan Topi has received numerous accolades for his outstanding contributions to food science and research. His scholarly work has been recognized internationally, particularly in the areas of food safety and quality. He was awarded an ERASMUS scholarship for academic exchange, allowing him to collaborate with leading institutions like the University of Ljubljana and the University of Algarve. His research contributions have earned him recognition within the scientific community, particularly in the areas of food metabolomics and food authentication. Dr. Topi’s work on Albanian wines and olive oils has received considerable attention for its impact on promoting local food products globally. He has also been honored with invitations to speak at international conferences, further solidifying his reputation in the field. Additionally, he has received multiple research grants and project-based awards, supporting his ongoing contributions to food science.
Publications Top Noted
- The Presence of Some Minor Aspergillus and Penicillium Unregulated Mycotoxins in Main Cereals Cultivated in Albania
- Authors: Topi, D., Damani, Z., Babič, J., Jakovac-Strajn, B., Tavčar-Kalcher, G.
- Year: 2024
- Citation: 0
- Targeted analysis for the detection of phenolics and authentication of Albanian wines using LC-DAD/ESI–MS/MS combined with chemometric tools
- Authors: Topi, D., Topi, A., Guclu, G., Uzlasir, T., Kelebek, H.
- Year: 2024
- Citation: 0
- Nutritional value and quality aspects of wheat produced and consumed in Albania
- Authors: Mato, L., Damani, Z., Osmanaj, A., Topi, D.
- Year: 2024
- Citation: 2
- A survey of natural mycological and AFB1 contamination in wheat and maize during the 2022 harvesting season in Albania
- Authors: Topi, D., Risto, J., Spahiu, J., Mato, L.
- Year: 2024
- Citation: 0
- High Prevalence of Mycotoxigenic Fungi and Aflatoxin B1 Contamination in Corn and Wheat Grains Grown in Albania: Implications for Food Safety
- Authors: Mato, L., Damani, Z., Spahiu, J., Seiti, B., Topi, D.
- Year: 2024
- Citation: 2
- Incidence of Aflatoxins and Ochratoxin A in Wheat and Corn from Albania
- Authors: Topi, D., Babič, J., Jakovac-Strajn, B., Tavčar-Kalcher, G.
- Year: 2023
- Citation: 9
- Statistical analysis on phenolic compounds dataset obtained by HPLC-MS/MS in fruit juices as a discrimination tool
- Authors: Llupa, J., Kalluci, E., Topi, D., Akrida-Demertzis, K., Demertzis, P.
- Year: 2023
- Citation: 0
- LC-MS/MS CHARACTERIZATION OF PHENOLIC COMPOUNDS IN THE QUINCE (CYDONIA OBLONGA MILL.) AND SWEET CHERRY (PRUNUS AVIUM L.) FRUIT JUICES
- Authors: Llupa, J., Gašić, U., Brčeski, I., Tešević, V., Topi, D.
- Year: 2022
- Citation: 7
- Two-year survey of aflatoxin M1 in milk marketed in Albania, and human exposure assessment
- Authors: Topi, D., Spahiu, J., Rexhepi, A., Marku, N.
- Year: 2022
- Citation: 17
- Investigation of aflatoxin M1 in baby milk and aflatoxin B1 in infant cereals marketed in Kosovo
- Authors: Muharremi, H., Raka, L., Spahiu, J., Tershnjaku, I., Topi, D.
- Year: 2022
- Citation: 3
