Angelo Cichelli graduated with honours at the Faculty of Agrarian Sciences, University of Bologna.

He worked as researcher (1980-83) at the Experimental Department of Olive Oil and Technological Chemistry (Italian Ministery of Agricolture).

From the 1984, he worked as research assistant (1984 – 1990) and research fellow (1990-1997) at the Department of Scienze at the University of Chieti-Pescara; in the 1999, he gained the position of Associate Professor.

In 2002, he became Full Professor of Commodity Science and Food Chemistry.

From the 2003 he is member of the Committee of italian delegates and experts of OIV (l’Organisation International de la Vigne e du Vin of Paris) as representative of the Italian Ministry of Agriculture. From the 2008 he is member of the Committee of italian experts of COI ( International Olive Oil Council, Madrid) as representative of the Italian Ministry of Agriculture.

He has published over 100 articles, many of which have been presented at international congresses. His research activity has been developd in collaboration with: Experimental Institute for Elaiotecniques, Enology Institue of C.R.A. and with the Universities of Trieste, Teramo and Udine.
His research focuses on chemistry and technology of olive oil:
– antioxidants and prooxidants compounds, microelements (metals), substances of flavour
– by produtcs of olive oil extraction
Research activity has been also addressed to the study of enological products, aiming at analyze the model systems and the commercially-available products.