Alessandra Bendini

Associate Professor at the Department of Agricultural and Food Sciences of the University of Bologna from 2019, performing research in the field of instrumental and sensory analyses of food products. Main interests lie in the technologies to obtain olive oil and analytical methods for assessing its quality and authenticity. She teaches and is interested in Food Analysis and Food Chemistry as well as in Application of Operation Units of Food Technologies. She has been involved in several national and european research projects. She is co-author of chapters of books and articles published in scientific journals. Go to the Curriculum vitae