Foto del docente

Tullia Gallina Toschi

Professor

Department of Agricultural and Food Sciences

Academic discipline: AGR/15 Food Science and Technology

Curriculum vitae

Tullia Gallina Toschi, Full Professor, PhD Food Science and Technology, in 1990 got a full-honours degree in Pharmaceutical Chemistry. In 1992 she worked in Scotland (Hannah Research Institute) under the direction of Dr. W.W. Christie, where she developed a competence in the field of stereospecific analysis of triglycerides and chromatographic and FT-IR analysis of trans (E) fatty acids. In 1999 she got a full-merit confirmation as Researcher of the Alma Mater Studiorum - University of Bologna. She has been organizing many courses of olive oil sensory analysis (2004-2013). She is a founding member and coordinator (panel-leader enabled) of the OLIVE OIL SENSORY PANEL, recognized by Italian Ministry of Agricolture, of the Department of Agricultural and Food Sciences (DISTAL). She is the UNIBO coordinator of the project UNIBO POR FESR 2007/2013 Action 3 ("omissis .. water and bioactive compouns recovery from olive oil by-products..), of many national contracts, PhD tutor for the high training PhD E-PLUS Palestine, program of the Ministry of Foreign Affairs and took part, as coordinator of her research group, in European projects (ECROPOLIS - Organic Sensory Information System, 7th FP Grant agreement n. 218477-2 ). She's teacher of Food Analysis and Applications of Unit Operations (LM Chemistry, Food Technology L), president of two integrated courses, tutor of more than fifty Degree or Doctorate thesis, referee of several international journals and evaluator for the Italian ANVUR (VQR 2004-10) and for the DG-AGRI (Cost Actions). She is co-author of more than 120 publications, most of which internationally indexed (h-index: 22/Scopus), she is Operational Manager of the Agri-Food Center of Applied Research, coordinator of the research group of Instrumental and Sensory Analysis (http://www.distal.unibo.it/it/ricerca/ambiti-di-ricerca/scienze-e-tecnologie-degli-alimenti) and of the Food Waste Innovation Centre. She is co-editor of the Italian Journal of Food Science, member of the Management Board of the Italian Sensory science Society (2014-2017) and member of the Editorial Board of the Journal of Food Composition and Analysis (Elsevier, from 2015). On December the 6th she has been nominated President of the Guarantee Committee for Equal Opportunities, Employee Wellbeing and Non-Discrimination at Work - CUG of the Alma-Mater Studiorum - University of Bologna (four-year period 2013-2017).


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