PRANDI Barbara | Teaching staff

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Prof.ssa

PRANDI Barbara

Professore di II fascia

Dipartimento di Scienze degli Alimenti e del Farmaco

Teaching
Appointments
Research

Anno accademico di erogazione: 2025/2026

Food Chemistry
Course year: 1 - Second cycle degree - FOOD SCIENCE AND TECHNOLOGY - A.Y.: 2025/2026
Food Chemistry
Course year: 1 - Second cycle degree - FOOD SCIENCE AND TECHNOLOGY - A.Y.: 2025/2026

Anno accademico di erogazione: 2024/2025

Food Chemistry
Course year: 1 - Second cycle degree - FOOD SCIENCE AND TECHNOLOGY - A.Y.: 2024/2025

Anno accademico di erogazione: 2023/2024

Food Chemistry
Course year: 1 - Second cycle degree - FOOD SCIENCE AND TECHNOLOGY - A.Y.: 2023/2024
Food Chemistry
Course year: 1 - Second cycle degree - FOOD SCIENCE AND TECHNOLOGY - A.Y.: 2023/2024

Anno accademico di erogazione: 2022/2023

COMPOSITION AND ORGANOLEPTIC CHARACTERIZATION OF FOOD
Course year: 2 - First cycle degree (DM 270) - FOOD SYSTEM: MANAGEMENT, SUSTAINABILITY AND TECHNOLOGIES - A.Y.: 2021/2022
Lab. Chemical composition of raw materials
Course year: 1 - First cycle degree (DM 270) - QUALITY AND PROCUREMENT OF RAW MATERIALS FOR AGRI-FOOD - A.Y.: 2022/2023

Anno accademico di erogazione: 2021/2022

Laboratory of Chemistry Applied to Food
Course year: 2 - First cycle degree (DM 270) - FOOD SCIENCE AND TECHNOLOGY - A.Y.: 2020/2021

Anno accademico di erogazione: 2020/2021

Laboratory of Chemistry Applied to Food
Course year: 2 - First cycle degree (DM 270) - FOOD SCIENCE AND TECHNOLOGY - A.Y.: 2019/2020

Anno accademico di erogazione: 2019/2020

Laboratory of Chemistry Applied to Food
Course year: 2 - First cycle degree (DM 270) - FOOD SCIENCE AND TECHNOLOGY - A.Y.: 2018/2019

Teacher tutor

FOOD SCIENCE A.Y. 2025/2026
FOOD SCIENCE A.Y. 2024/2025
FOOD SCIENCE A.Y. 2023/2024
FOOD SCIENCES A.Y. 2021/2022
SCIENZE DEGLI ALIMENTI A.Y. 2020/2021

Professor/Teacher

Second cycle degree FOOD SCIENCE AND TECHNOLOGY A.Y. 2025/2026
Second cycle degree FOOD SCIENCE AND TECHNOLOGY A.Y. 2024/2025
Second cycle degree FOOD SCIENCE AND TECHNOLOGY A.Y. 2023/2024
First cycle degree (DM 270) FOOD SCIENCE AND TECHNOLOGY A.Y. 2020/2021

Publications

Effect of fermentation with selected lactic acid bacteria strains on the molecular and technological properties of sorghum batters

Year: 2025

Author/s: Chiodetti Miriam, Monica Saverio, Bancalari Elena, Bottari Benedetta, Fuso Andrea, Prandi Barbara, Tedeschi Tullia, Carini Eleonora
Feasibility of visible/near-infrared spectroscopy to predict amino acid content and chemical composition of dairy cattle total mixed rations

Year: 2025

Author/s: Righi Federico, Simoni Marica, Guerra A., Tedeschi Tullia, Prandi Barbara, Pitino Rosario, De Marchi Massimo
Plant-based burgers: prototypes development, study of protein digestibility, and safety assessment

Year: 2025

Author/s: Cutroneo S., Mihalache O. A., Prandi B., Baune M. C., Singer F., Terjung N., Dall'Asta C., Tedeschi T.
Assessment of the effects of soy varieties and processing on protein quality, digestibility and intestinal bioactivity (DPP-IV inhibition and total GLP-1 release)

Year: 2025

Author/s: Accardo F., Prandi B., Tedeschi T., Rodríguez-Gallego E., Ardévol A., Sforza S., Pinent M.
Identification, in silico evaluation and in vitro assays of allergens from Sinapis arvensis (charlock mustard) and Brassica napus (rapeseed)

Year: 2025

Author/s: Calcinai L., Esposito L., Prandi B., Lambertini F., Faccini A., Chericoni E., Puxeddu I., Tedeschi T.

Contacts

Phone number

0521905431

Email

barbara.prandi@unipr.it