Personale docente

Prof. Chiara Dall’Asta is Associate Professor of Food Chemistry at the Department of Food Science, University of Parma (Italy).

Professional curriculum
Since 2019: Coordinator of the PhD Course in Food Science
Since 2016: Chancellor’s Representative for the Relations with the European Food Safety Authority, University of Parma
Since 2015: expert member of several Working Groups under the remit of the CONTAM Panel, European Food Safety Authority. During this activity she has contributed to 8 scientific opinions.
Since 2014: Associate Professor (S.S.D. CHIM/10, Food Chemistry) at the Department of Food Science, University of Parma.
2005 - 2014: Researcher (S.S.D. CHIM/10, Food Chemistry) at the Faculty of Agriculture, University of Parma.
2004 - 2005: post-Doc position at Department of General and Inorganic Chemistry, University of Parma.
April 2004: PhD in Food Science and Technology.
2000-2003: PhD course in Food Science and Technology, University of Parma.
April 13th, 2000: Degree in Chemistry, University of Parma.

Scientific Research Activity
Prof. Dall’Asta’s research activity is mainly focused on the characterization, toxicological relevance, and functionality of bioactive compounds and xenobiotics in food also in correlation with production and transformation processes. She is also interested in the application of multi-omics techniques fro food fingerprinting and elucidation of biomarkers.

Main Research Topics
- Characterization of masked mycotoxins and evaluation of their stability along the food supply chain.
- Catabolic fate and toxicological relevance of parent and conjugate mycotoxins in humans
- Profiling of bioactive compounds in plant-derived food, and study of their functionality
- Mass spectrometry based methods for the profiling of bioactive compounds.

Scientific publications and bibliometric parameters
Prof. Dall’Asta is co-author of >170 publications on international peer-reviewed journals (ISI or Scopus). Bibliometric parameters: (Scopus): 4385 citations, h-index 33 (January 2020).
Prof. Dall’Asta is coauthor of several book chapters and of more than 200 oral and poster presentations in national and international conferences.
He's member of the Editorial Board of the International Journal of Food Science and Nutrition, of the World Mycotoxin Journal, and of Scientific Reports, and reviewer for several international journals.

Teaching and collegial activity
She is in charge of several academic courses at both Bachelor and Master level.