Enrico Valli

Junior assistant professor (fixed-term) at the Department of Agricultural and Food Sciences of the University of Bologna from 2017, performing research in the field of instrumental and sensory analysis of foods. Main interests lie in the analytical methods for assessing the quality and authenticity of olive oil. He is currently part of the EU H2020 OLEUM Project UNIBO co-ordination Team (2016-2020, GA 635690) (http://www.unibo.it/en/research/projects-and-initiatives/research-projects- horizon-2020-1 / oleum). He is co-author of several papers published in national and international scientific journals.