Curriculum Vitae
Alessandra Bendini got the degree in Chemistry and
Pharmaceutical Technology in 1995, at University of Bologna,
discussing an experimental thesis on chromatographic determinations
able to determine the genuineness of virgin olive
oils. From 1995 to 1998 she studied for a PhD degree in
Food Biotechnology of the Agrarian Science Faculty of the
University of Bologna on quality control and evaluation of
antioxidant power of phenolic extract from vegetable
matrices. In 1999 she received the PhD degree in Food
Biotechnology at University of Florence. In the
following years, thanks to several research contracts and Post-PhD
contract, she continued the scientific research on lipid quality
control and on the study of oxidative reaction that happen during
oil storage. In particular, she has studied the profiles in minor
compounds as markers of quality (phenols and volatiles) and
genuineness (sterols and alkyl esters of fatty acids) of extra
virgin olive oil. Alessandra Bendini has got specific
abilities on the main separative techniques (solid-liquid and
liquid-liquid extractions, TLC, SPE, SPME) and high performance
chromatographic techniques (HPLC, GC) with use of different
detector systems (UV-vis, DAD, FLD, FID, MSD), on
spectrophotometric methods and in-vitro tests for antioxidant
evaluation of phenolic compounds in food. Moreover, she has
developed skills in sensory analysis, developing and applying
discriminat, descriptive and consumer tests on vegetable and animal
food. In 2003, Dr. Alessandra Bendini was university
lecturer of "Chemical, physical and sensory analysis of food
products" at the University of Verona (Sciences
Faculty). From 2005 she is enrolled to the list of
expert assessors of virgin olive oils and at the present works as
expert judge in the professional Panel of Department of Food
Science, recognized by MIPAAF. During 2005-2007 years she has
expanded her knowledge about the sensory analysis of food by
participating and overcoming the organoleptic tests to the first
level of sensory analysis of honey (necessary requirement for
enrolmen tin the national register of the experts in sensory
analysis of honey), of balsamic vinegar and fruit. In 2008
she has got the panel-leader abilitation passing a specific course.
She has participated as a qualified judge to numerous regional and
national competitions of extra virgin olive oil (for instance
Regional competitions as “Il Novello di Romagna”, “L'Orciolo
d'Oro”, “L'Oro delle Marche”, and National competition as “L'Ercole
Olivario”, "Olio Capitale" and “L'Oro d'Italia”). Since
the first March 2006 she became AGR/15 researcher afferent to
Department of Food Science, Faculty of Agricultural, University of
Bologna and since the first March 2009 she became senior researcher
(Assistant Professor). From 2007 to 2012 she has
been "Erasmus" responsible for Campus of Food Science of Cesena and
now she is member of the teaching commission of Food Technology
course. From 2006-2007 to 2011-2012 she was university
lecturer for "Food Chemistry" course in Food Consumption and
Catering Sciences degree (Agricultural Faculty of University of
Bologna (Campus di Scienze degli Alimenti of Cesena); from
2010-2011 and 2011-2012 she was lecturer for "Food Analysis" course
in Food Technologies degree (Agricultural Faculty of University of
Bologna (Campus di Scienze degli Alimenti of Cesena) and from
2012-2013 she is lecturer for "Food Chemistry" course in the same
degree course. From 2012 she is Responsible for
Scientific Instrumentations for the Inter-department Centre for
Industry Research (CIRI) in Cesena. Alessandra Bendini
is member of "Società Italiana di Scienze e Tecnologie Alimentari"
(SISTAL), "Società Italiana per lo Studio delle Sostanze Grasse"
(SISSG) and "European Federation for the Science and Technology of
Lipids (Euro Fed Lipid), Olive Oil Division", Società Italiana di
Scienze Sensoriali (SISS), Organizzazione Laboratorio Esperti
Assaggiatori (OLEA). She is scientific responsible of
partnerships between her university and several private or public
companies. For the 2009-2011 period she is involved in the research
activity concerning the European project “Organic Sensory
Information System (OSIS): Documentation of sensory properties
through testing and consumer research for the organic industry”
(Project acronym: ECROPOLIS). She is scientific
responsible for University of Bologna unit for the two-years
National project PRIN 2009 titled: " Innovative technologic
applications to improve the extraction yield of virgin oils from
olives and seeds and for rapid controls of their
quality". Alessandra Bendini is tutor of several Degree
Thesis and PhD Thesis. She is author or co-author of
more of a hundred scientific papers, published on
national and international journals mainly focused on the study of
lipid, olive oil technology and analyses about components of
phenolic and volatile fractions. She has also more of fifty
publications on national and international Workshop
Proceeding. She is referee for several international
journals with impact factor (Journal of Agricultural and. Food
Chemistry, Journal of Chromatography A, Food Chemistry, Molecular
Nutrition and Food Research, Rapid Communication in Mass
Spectrometry, Food Analytical Methods, Journal of Food
Biochemistry, Molecules, Journal of Food Science and Technology,
Journal of the Science of Food and Agriculture, International
Journal of Food Science and Technology, European Journal of Lipid
Science and Technology, Rivista Italiana delle Sostanze
Grasse).