Personale docente

Graduated in Chemistry at the University of Parma (Italy), she got her PhD in Chemistry, Technology and Hygiene of Food (University of Turin, Italy). Researcher at the University of Parma in 1999, since 2014 is associate professor of Inspection of Food of Animal Origin. Her research activity deals manly with meat and is focused on health and quality aspects. She has matured a specific experience on the study of lipolysis and lipid oxidation by working in European research projects and at University College Cork (Ireland) and National Veterinary and Food Research Institute (Finland). She has participated to several research programmes funded by the Italian Ministry of Education, University and Research, the Ministry of Agricultural, Food and Forestry Politics, the Ministry of Health. She is involved in the research of chemical contaminants in foods and in the development of authentication and certification systems of food, such as the detection of irradiation treatment in meat and the geographical origin of fish. At present is involved in the research project EU-H2020 Validation of Point-of-Care Detection Instrument. 

She is scientific reviewer for several international journals, referee of research projects at national and international level and member of the Editorial Board of the Open Food Science Journal and the Italian Journal of Food Safety. She has been part of the Commissions for the evaluation of European Doctorate theses.

From 1999 she has been teaching in several courses of the University of Parma, masters and schools within the food area. She has been part of the Commissions for the evaluation of European Doctorate theses.