Personale docente

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

Professional curriculum
Since 2023: Rector's Delegate for the Doctoral Degree Program, University of Parma
Since 2019: Coordinator of the PhD Course in Food Science
Since 2016: Chancellor’s Representative for Liaison 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
My primary field of research (>15 years) is related to natural bioactive compounds, toxins and process-related contaminants. My first and main research interest deals with the formation, stability, and biotransformation of mycotoxins, and with chemical mechanisms underlying their toxicological activity. My contribution to the field was mainly in the identification of masked/modified mycotoxins, and in the elucidation of their toxicological role. Recently, I’ve moved towards a HR-MS metabolomics/system biology approach, to better understand the biological phenomena occurring in plants and in mammals upon interaction with xenobiotics and bioactive compounds. At the same time, I’ve implemented the use of computational toxicology and alternative methods to the investigation of molecular mechanisms responsible for the biological activities of chemicals, also in mixture.
In the last 5 years, I enlarged my scientific interest in the field of food fraud, through the application of advanced non-targeted methodologies (i.e. i.e. imaging-MS, ion mobility MS, ambient MS) to food fingerprinting and markers identification. Moreover, my research work is also focused on the harmonization of protocols in cutting-edge methodologies, and on the development of effective capacity building programs.
My scientific output is attested by +200 papers on international peer-reviewed journals, 10 book chapters, and many dissemination papers published on national and international food science related magazines and newsletters (Scopus Hindex: 40, May 2022). Within my appointment as EFSA WG member, I’ve coauthored 8 scientific opinions on mycotoxin risk assessment. I’ve also edited the book “Masked Mycotoxins:
formation, occurrence, toxicological relevance”, Royal Society of Chemistry (2015).

Google Scholar: https://scholar.google.com/citations?hl=it&user=8yVcLtUAAAAJ
Scopus: https://www.scopus.com/authid/detail.uri?authorId=57946257600
Publons: https://www.webofscience.com/wos/author/record/C-3173-2008
ORCID: https://orcid.org/0000-0003-0716-8394