Logo roma3

Dipartimento di Scienze

Prof. Bruni Fabio

Sezione: Nanoscienze e nanotecnologie
Ruolo: Professore Ordinario
SC: 02/B3
Incarichi istituzionali:
Gruppi e laboratori di ricerca: Gruppo Liquidi
Corsi: Processi Fisici in Enogastronomia
Introduzione alla materia soffice per l'enogastronomia
Corsi esterni al dipartimento Corso di laurea in Scienze dell'Architettura, Fondamenti di Fisica
Ricevimento: martedì, ore 11-13, stanza n. 150, via della vasca navale 84
Email: fabio.bruni@uniroma3.it
Sito Web: per il corso "Introduzione ai processi fisici...", inviare mail a fisicaincucina@gmail.com
Telefono: 0657337223
Cellulare: 87882
Fax: 06 57337102
Indirizzo: Via della Vasca Navale 84


2004 - Associate Professor, Università degli Studi di Roma Tre
1995 - 2004 Researcher, Università degli Studi di Roma Tre
1993 - 1995 Postdoctoral Fellow, Università degli Studi di Roma Tre
1991 - 1993 Postdoctoral Fellow, Accademia Nazionale dei Lincei
1990 - 1991 Research Specialist, Boyce-Thompson Institute, Cornell University
1986 - 1990 Teaching Assistant, Cornell University

1990 PhD Biophysics Cornell University, Ithaca (NY), USA
1986 Laurea in Fisica Università degli Studi di Roma “La Sapienza”, Rome, Italy

Professional Activities
2013 -         member of the Scientific Advisory Committe of the European Spallation Source, Lund (SE)
2009 - 2011 member, sub-committe 8 (biological systems) ILL, Grenoble (France)
2002 - 2004 Board of the International Dielectric Society
2002 - 2005 member, selection panels (liquids and amorphous systems) ISIS, RAL (UK)

Scientific Activity and Pubblications
His scientific activity, documented by more than 90 peer-reviewed articles, has been focused on the foollowing themes:
• Dynamic Percolation and hopping of water protons in biosystems.
• Macroscopic quantum effects in hydrogen bonded water chains.
• Glass Transition and survival of anhydrous bio-organisms.
• Analogies between a hydrated protein and a spin-glass.
• Water microscopic structure as a solvent, under extreme thermodyanmic conditions, and under geometric confinement.

Highlights of this scientific activity include:
• the first experimental determination of the water microscopic structure close to the critical point, and under geometric confinement.

Resume Fabio Bruni / january 2013
• the first experimental measures on the hydration shell of OH- and H+. These results have forced a re-consideration of the textbook picture in terms of their configuration and coordination numbers.
• experimental evidence of a second maximum of the specific heat of water at the interface with a protein.
• the first measures of the kinetic energy and momentum distribution of water protons in a variety of different thermodynamic conditions.
• Microscopic interpretation of the electrostriction phenomenon, and of the viscosity of aqueous solution in terms of equivalent pressure and configuration of the hydration shell of solutes, respectively.

Attività di insegnamento

Corso di Introduzione ai Processi Fisici nelle Scienze Enogastronomiche, Corso di laurea in Scienze e Culture EnoGastronomiche 

Libro di testo: Science & Cooking; M. Brenner, P. Sorensen, and D. Weitz