Urszula Tylewicz

Associate Professor at the University of Bologna since 2024. Her research activity is mainly focused on the application of non-thermal technologies (pulsed electric field, ultrasound, vacuum impregnation, osmotic dehydration) for fruit & vegetables processing (added value product) and valorization of the vegetal by-products. Moreover, she deals with the physical, physico-chemical and metabolic characterization of different foodstuffs.

Engaged in different national and international research projects, she collaborates with several foreign institutes. She is the author and co-author of numerous scientific publications.