Education
Graduated in Food Technology (University of Bologna) in 2016, she obtained a Master's Degree in Food Science and Technology with honors in 2018 at the University of Bologna and a PhD in Food Science and Biotechnology in 2022, presenting a research entitled "Instrumental and sensory analyses for the characterization of food, phytotherapeutic or pharmaceutical hemp products". In 2021 she carried out a 3-month research period at the Universidad de Navarra, Department of Nutrition, Food Science and Physiology, aimed at identifying volatile compounds that are markers of oxidation and freshness in cold-pressed hemp seed oil.
Academic career
After obtaining the title of PhD, she becomes a research fellow from november 2021 to february 2023 at the Department of Agricultural and Food Science of the University of Bologna. At now, she is a Junior assistant professor (fixed-term).
Teaching activities
Since 2019 she has been continuously carrying out support activities (laboratory exercises) to the courses "Chemical and sensory analysis of food products (c.i.)" (Cds. Food Technologies), "Food technologies and environmental impact" (Cds. Territorial sciences and of the agro-forestry environment), "Commodity sciences and food technologies" (Cds. Dietetics) and "Fundamentals of technologies and quality of food and wine products" (Cds. Sciences and culture of gastronomy) and is a component of the examination boards of these courses.
In the academic years 2020-2021, 2021-2022 and 2022-2023 she was tutor for the course "Chemical and sensory analysis of food products (c.i.)" (Cds. Food Technologies).
Scientific activities
National and international research programs (in course and past):
-
National Recovery and Resilience Plan (NRRP), Mission 4 Component 2 Investment 1.3 - Call for tender No. 341 of 15 March 2022 of Italian Ministry of University and Research funded by the European Union - NextGenerationEU; Project code PE00000003, Concession Decree No. 1550 of 11 October 2022 adopted by the Italian Ministry of University and Research, Project title “ON Foods - Research and innovation network on food and nutrition Sustainability, Safety and Security - Working ON Foods”.
-
FOODLAND Project "FOOD and Local, Agricultural and Nutritional Diversity" (Horizon 2020 2020-2024 Grant Agreement n. 862802) https://foodland-africa.eu/ coordinated by the University of Bologna.
-
INTAQT Project "INnovative Tools for Assessment and Authentication of chicken meat, beef and dairy products’ QualiTies" (Horizon 2020 2021-2026 - Grant Agreement n. 101000250) https://cordis.europa.eu/project/id/101000250 coordinated by INRA France.
- AgriFoodBoost Project "Boosting Excellence in Experimental Research for Agri-Food Economics and Management” (H2020 2020-2023 - Grant Agreement n.952303).
Institutional activities and academic appointments
Tutor of the Bachelor's Degree Course in Food Technology, Master's Degree in Food Science and Technology and Bachelor's Degree in Viticulture and Oenology (a.y. 2017-2018) of the University of Bologna, she carried out teaching support activities, guidance for incoming students (welcome and support, guide during the open days, participation in the days of AlmaOrienta 2018).
She is co-supervisor of final thesis papers in the context of the Degree Course in Food Technologies and the Degree Course in Territorial Sciences and the agro-forestry environment.
She was PhD representative in the Department Council in 2021-2022.
Prizes and awards
Winner of the Youth in Action for SDGs competition (2020 Edition) - Team Category, Released by Accenture Foundation
Other activities
• Certificate of the basic beer tasting course, issued by Fermento Birra
• Certificate as a Level I cheese taster, issued by ONAF
• Achievement of physiological suitability for the tasting of virgin olive oils, issued by the Panel Leader DISTAL and organized by the Department of Agro-Food Sciences and Technologies (DISTAL) of the University of Bologna in collaboration with Ser.In.Ar. Soc.Cons.p.A.
