Enrico Valli

Associate Professor at the Department of Agricultural and Food Sciences of the University of Bologna from 2022, performing research in the field of instrumental and sensory analyses of food products. Main interests lie in the analytical methods for assessing the quality and authenticity of olive oil. He teaches and is interested in food technologies in relation to sustainability. He has been involved in several national and european research projects. He is co-author of books and articles published in scientific journals.