Associate Professor at the University of Bologna since 2017, her research involves food formulation, technology and analysis (with extensive use of chromatographic techniques), with a particular focus on innovation and reduction on environmental impact. Her research activity mainly deals with the study and analysis of lipids, their degradation products and bioactive compounds in model systems and foods (of animal and non-animal origin), with a special emphasis on their stability and their impact on human health. She participates in various international (PLOTINA), national (PRIN 2015) and regional (POR-FERS- Food Crossing District) research projects; she collaborates with numerous European Universities, also through several Erasmus Mobility Programs. She is author of about 100 high IF publications.
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