Silvia Tappi

Junior assistant professor (fixed-term) since March 2020. Her research encompass several aspect of food processing and quality, with a particular focus on emerging and innovative processing strategies for food quality and safety improvement, by-products valorization and product innovation.

She is Coordinator of an Italian national project (“TECH4PATH - Non-thermal TECHnologies FOR the inactivation of emerging viral, bacterial and protozoan PATHogens on fruit and vegetable products”  founded by MUR - Ministero dell’Università e della Ricerca - PRIN2022). She is involved in several research project, both national (PLASMAFOOD; INNOFruVe) and international (FutureEUAqua; NewTechAqua; MildSusFruit; FoodLAND, Impressive).