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Maria Fiorenza Caboni is full professor at the University of Bologna since 2008; she is carrying out her research in food science and technology. Research interests are focused in particular on the quality of fatty foods, oxidation and antioxidation. She currently focuses the research on the characteristics and performance of antioxidants, even in formulation; Main interest matrices: dairy and dairy products, bakery products and cereal and egg products, vegetable foods, dried fruits and beehive products.
She is involved in national and international research projects and collaborates with several European institutes. She is author of many publications on international journals indexed. Since 2012 to 2018 she manages the CdS of Food Technologies and Food Science and Technology and Since 2015 to 2018 was president of the SISTAL scientific society (www.sista.org)
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