Silvia Tappi was born in Cesenatico (FC) on 12/15/1980, graduated in 1999 from the Scientific High School (A. Righi) of Cesena and enrolled in the degree course in Food Technology, at the University of Bologna
In February 2003 she went to Spain for a 6-month Erasmus Socrates Project at the Facultat de Farmacia de la Universitat de Barcelona where he carried out the practical-applicative internship at the Department of Food Microbiology
In March 2004 she obtained a Bachelor Degree in Food Science and Technology from the University of Bologna. Thesis title: "Potential of lactic bacteria strains as a starter for the production of fermented milks"
In December 2004 she took and passed the 'Cambridge Proficiency English' exam.
From January 2005 to April 2006, she worked at Danisco Beaminster Ltd. (United Kingdom) with the qualification of "Technical officer" carrying out chemical-physical and microbiological analyzes on various food samples
In February 2012 she obtained a Master Degree in Food Science and Technology from the University of Bologna. Thesis title: “Study of some qualitative and stability characteristics of biscuits packed with different materials".
In March 2012, following a national competition, she was awarded a 36-month research grant entitled "Innovative approach for the study of IV range fruit and vegetables: qualitative, metabolic and functional aspects". Research coordinator: Dr. Rocculi
In June 2016, she obtained her PhD in Food Science and Biotechnology at the Department of Agro-Food Science and Technology of the University of Bologna with a thesis entitled "Qualitative, metabolic and nutritional aspects of traditional and innovative minimally processed fruit".
From 2016 to 2018 she worked as a research fellow at the Department of Agro-Food Sciences and Technologies of the University of Bologna.
From 2018 to 2020 she worked as a research fellow at the CIRI-Agro (Interdepartmental Center for Agro-Food Research) of the University of Bologna.
Since 2017 she has been a contract lecturer at the Polytechnic University of Marche in the 'Functional Components' course of the international Master's course 'Food and Beverages Innovation and Management'.
In October 2019, she obtained the national scientific abilitation as associate professor (SC 07/F1 - Food Science and Technology - SSD AGR/15).
Since 9 March 2020 she has been a Temporary Researcher (RTDA) at the Department of Agro-Food Sciences and Technologies of the University of Bologna.
Since 2021 he has been a lecturer in the FORMULATION AND PRODUCT INNOVATION course (Mod 2) in the Master's Degree course in Food Science and Technology at the University of Bologna.
