Dr Arianna Ricci obtained her Master’s degree in Chemical Sciences (Photochemistry and Molecular Materials) in 2012 at the Chemistry Department “G. Ciamician”, University of Bologna, Italy.
In 2016 obtained her PhD in Food Biotechnologies at the Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Italy, with the dissertation: “Innovative Strategies to Control Oxidation in Wines”.
In 2016-2020 got involved in post-doctoral research fellows at the Interdepartmental Centre of Industrial Agrifood Research (CIRI-Agrifood) and the Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Italy. The research activities were focused on Wine Science and Technologies, with emphasis on the production processes, quality assessment, and analytical techniques for the characterization of wine and oenological products, beverages, additives, and processing aids.
In the development of the abovementioned research topics Dr Ricci has been involved in International collaborations and ongoing participation to National Research Projects (including Programma di Sviluppo Rurale (PSR) and Programma Operativo del Fondo Europeo di Sviluppo Regionale (POR-FESR) Emilia-Romagna Region, Italy; Progetti di Rilevante Interesse Nazionale (PRIN), Miur - Ministry for Education, University and Research.
Her scientific production includes publications in national and international, peer-reviewed Journals, participation to national and international Congresses and patenting activity.
Dr. Ricci is currently Junior assistant professor (SSD AGR/15, fixed-term) in charge for research activities in the framework of the PRIN2017 project: “The aroma diversity of Italian white wines. Study of chemical and biochemical pathways underlying sensory characteristics and perception mechanisms for developing models of precision and sustainable enology” at the Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Italy
