Solidea Amadei

PhD student (XXXVIII cycle) in Agricultural, Environmental and Food Science and Technology at the Department of Agricultural and Food Sciences (DISTAL) of the University of Bologna, Cesena branch.

The research activity, which is part of the topic Food Science and Biotechnology, is aimed at enhancing new protein sources, through biotechnological processes and non-thermal treatments, to obtain ingredients to be used in the formulation of innovative foods.