She coordinates international and national research projects, collaborates with many universities and institutions in Europe, is member expert of the olive oil chemists' of the EU Commission DG-Agri and of the International Olive Council, dissseminates the research activities and Deputy Rector for the Wellness at work.
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Full professor at the University of Bologna, coordinator of the research group of instrumental and sensory analysis of food, directs the research interests to the study of methods for verifying the food authenticity, with a special interest in the vegetable oils and fats, in particular olive oil. She studies also food innovation, re-use of by-products and virtuous interactions in the research & development, such as the industrial symbiosis.
The Professor receives on Friday at the Department of Agri-Food Scienze and Technology, Via Fanin 40 (IV floor,west side of the building, Bologna), from 12.00 to 14.00, by appointment (tullia.gallinatoschi @ unibo.it) and Tuesday from 10.00 to 13,00, at the Food Science Unit, Piazza Goidanich 60 (Cesena), by appointment.