Personal details
Name and Surname: Giulia Tabanelli
Gender: Female
Place of birth: Faenza (RA)
Nationality: Italian
e-mail: giulia.tabanelli2@unibo.it
Formation and studies:
n 2001: School completion certificate at secondary school
focusing in science, “Gregorio Ricci Furbastro” of Lugo (RA) Score:
100/100.
n 9th December 2004: Bachelor's Degree with honour in Food
Science and Technology, University of Bologna. Final dissertation
title: Improvement of shelf-life and safety of minimally processed
fruits using natural aroma compounds. Supervisor Prof. Fausto
Gardini.
n 9th October 2007: Master Degree with honour in food
science and technology, University of Bologna. Final dissertation
title: Characterization of Pecorino cheese on the streght of
maturation condition. Supervisor Prof. Fausto Gardini.
n December 2007: Qualification to the profession as Food
Technologist.
n January 2008-May 2011: PhD in Food Science and
Biotechnology at University of Bologna (Italy), Alma Mater
Studiorum. PhD thesis entitled: “Use of sub-lethal high pressure
homogenization (HPH) treatment to enhance functional properties of
lactic acid bacteria probiotic strains”. Tutor: prof. Fausto
Gardini, Co-tutor: prof.ssa Rosalba Lanciotti.
Professional experiences, research activities and principal
topics under investigation:
n May-July 2007: collaboration with the Departement of
Food Science, University of Bologna (Italy) for the development of
a regional project (TECAL).
n April 2011-march 2019: research fellowship in the field of
fermentation processes at the University of Bologna,
Interdipartimental Centre of Industrial Research.
March 2019 -July 2022: Junior assistant professor, Department of Agricultural and Food Sciences
July 2022- today: Senior assistant professor, Department of Agricultural and Food Sciences
COMPETENCES
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LANGUAGES: English written and spoken at good level, Spanish
written and spoken at good level, German written and spoken at
basic level,
