Maria Alessia Schouten

Postdoctoral researcher at the Department of Agricultural and Food Sciences, University of Bologna. She conducts research on the quality, stability, safety and processing of various food matrices. Her research project focused in particular on identifying promising traditional and innovative practical solutions to mitigate acrylamide in the most vulnerable foods such as fried potatoes, roasted coffee and bakery products, also with a view to maintaining optimal quality characteristics of the final product by applying a holistic risk-benefit approach.