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Coordinator of the research group of chemistry, sensory and instrumental analysis of food (LACASS, DISTAL), she studies the quality, authenticity and sensory characteristics of food, in particular edible oils and fats, including olive oil. She deals with food innovation, reuse of by-products, virtuous interactions, such as industrial symbiosis and scientific dissemination. She has coordinated numerous international and national research projects and contracts (e.g. www.oleumproject.eu, www.plotina.eu), she is in the Commission of Chemical and Organoleptic Experts of olive oils of Italian Ministery (MASAF), the EU and the International Olive Council (IOC, United Nations). She was President of the Guarantee Committee for Equal Opportunities - CUG and Delegate of the Rector for Well-being at Work. She promoted the first Gender Equality Annual Report (2015), financed (EU funds) and implemented the first UNIBO Gender Equality Plan (GEP, 2017-2020). She is a member of the Research Commission, Delegate for Equity, Inclusion and Diversity and DISTAL Referent for students with disabilities and Specific Learning Disorders (DSA).
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