《商务信息系统——策略与工具》课程负责人介绍
（一）个人简介
Fabrizio D'Ascenzo 教授于 1996 年毕业于罗马第一大学，获得食品商品研究博士学位，并于 2005 年入职罗马第一大学，目前为经济学院教师。Fabrizio D'Ascenzo 教授主要研究方向为技术创新，技术评估，信息和通信技术在商业环境中的应用，担任的社会兼职包括经济传播管理与创新硕士学位课程理事会主席。
（二）主讲课程
1. 生产周期技术
2. 商业信息系统
3. 信息与通信技术
（三）主要成就
Fabrizio D'Ascenzo 教授从教以来，已出版学术著作多部，并在《International Journal of Retail & Distribution Management》等重要期刊发表学术论文多篇。主要学术成果如下：
1. Savastano M, Amendola C, D’Ascenzo F. How digital transformation is reshaping the manufacturing industry value chain: the new digital manufacturing ecosystem applied to a case studyfrom the food industry[M]//Network, Smart and Open. Springer, Cham, 2018: 127- 142.
2. Savastano M, Amendola C, Bellini F, et al. Contextual impacts on industrial processes brought by the digital transformation of manufacturing: A systematic review[J]. Sustainability, 2019,11(3): 891.
3. Savastano M, Bellini F, D’Ascenzo F, et al. Technology adoption for the integration ofonline–offline purchasing[J]. International Journal of Retail & Distribution Management, 2019.
4. Ruggieri R, Savastano M, Scalingi A, et al. The impact of Digital Platforms on Business Models: an empirical investigation on innovative start-ups[J]. Management & Marketing. Challengesfor the Knowledge Society, 2018, 13(4): 1210- 1225.
5. Vinci G, D’Ascenzo F, Esposito A, et al. A sustainable innovation in the Italian glass production: LCA and Eco-Care matrix evaluation[J]. Journal of cleaner production, 2019, 223:587-595.
6. Cappelli L, D’Ascenzo F, Natale L, et al. Are Consumers Willing to Pay More for a “Made in”Product? An Empirical Investigation on “Made in Italy” [J]. Sustainability, 2017, 9(4): 556.
7. D'ASCENZO F, POKROVSKAIA N N. The education in Quality and Innovation Economy as a competitive advantage for High technology clustering in industry and ITC-sector[C]//ARussian-Italian strategic partnership in education. 2016: 43-49.
8. Chiacchierini E, D'Ascenzo F, Restuccia D, et al. Milk soluble whey proteins: fast and precisedetermination with Dumas method[J]. Analytical letters, 2003, 36(11): 2473-2484.
9. Cappelli L, D’ascenzo F, Ruggieri R, et al. The attitude of consumers towards “Made in Italy”products. An empirical analysis among Italian customers[J]. Management & Marketing. Challengesfor the Knowledge Society, 2019, 14(1): 31-47.
10. Mosconi E M, D’Ascenzo F, Arcese M. Cleaner production and competitive advantage for the enterprise in the age of environmental sustainability[J]. Journal of commodity science,technology and quality, 2008, 2: 153- 169.
11. Vinci G, Carunchio F, D’Ascenzo F, et al. Chemical composition (water, sugars, HMF, N) of different botanical origin honey samples: a statistical evaluation, Euro Food Chem[J]. IX,Authenticity and adulteration of food, the analytical approach, Interlaken, 1997: 671-676.
12. Vinci G, D’Ascenzo F, Esposito A, et al. Sustainability of technological innovationinvestments: Photovoltaic panels case study[J]. Int. J. Civ. Eng. Technol, 2019, 10: 2301-2307.
13. Bellini F, Dulskaia I, Savastano M, et al. Business models innovation for sustainable urban mobility in small and medium-sized european cities[J]. Management & Marketing. Challenges forthe Knowledge Society, 2019, 14(3): 266-277.
14. Rapa M, Ciano S, Rocchi A, et al. Hempseed Oil Quality Parameters: Optimization ofSustainable Methods by Miniaturization[J]. Sustainability, 2019, 11(11): 3104.
15. Tarola A M, Girelli A M, D'ASCENZO F. Bioactive polyphenol profiles and antioxidantactivity in Italian apples varieties[J]. Italian Journal of Food Science, 2019, 31(2).
