Tullia Gallina Toschi

Full professor at the University of Bologna, she is the coordinator of the research group of chemistry, instrumental and sensory analysis of food. She specifically directs the research interests to the study of sensory and instrumental methods for verifying food authenticity, quality and preferences, 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 has coordinated many international and national research projects is member expert of the olive oil chemists' of the EU Commission DG-Agri and of the International Olive Council. She widely dissseminates the research activities. She was President of the Commettee of Guarantee, she is currently the Rector's Delegate for Welfare at Work. She promoted and implemented the first Gender Annual Report (2015) and financed with EU funds and implemented the first Gender Equality Plan of the University of Bologna (GEP, 2017-2020). Go to the Curriculum vitae