Tullia Gallina Toschi

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.
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. Go to the Curriculum vitae