Contacts E. emma.chiavaro@unipr.it T. +39 0521 905888 Office: Campus Scienze e Tecnologie - Area Food - Edificio 1 Address: Parco Area delle Scienze 47/A, 43124 Parma Teacher's social mediaTeacher's activitiesExam scheduleClass schedule Curriculum Vitae Read all Emma Chiavaro was born in Rome, Italy, in 1968. She graduated in pharmaceutical chemistry and technology cum laude from the Sapienza University of Rome. She received a specialization degree in food chemistry and technology from the University of Parma in 1997 and a PhD in food of animal origin inspection from the University of Naples Federico II in 2000. In 2005, she was promoted to assistant professor in food science and technology (SDS AGR/15) at the University of Parma, Department of Food Science. In 2014, she became associate professor in food science and technology at the same university. She teaches several food technology courses and acts as cosupervisor or supervisor for experimental work for more than 60 theses (first and advanced degree courses, degree in food science and technology, University of Parma). Professor Chiavaro is associate editor of the Journal of the Science of Food and Agriculture (Wiley) and LWT-Food Science and Technology (Elsevier, a member of the editorial board for Lipid Insights (Libertas Academica), Advances in Chemistry (Hindawi Publishing Corporation), and Journal of Food Research (Canadian Center of Science and Education), and acts as reviewer for more than 30 scientific journals. She is the author of more than 70 publications in international peer-reviewed journals, 21 in national journals, and 58 abstracts or communications to national and international congresses and conferences. She is a participant in national and international research projects. Main research areas of interest - technology of oils and fats - physical properties of foods - calorimetric techniques and thermal properties of food - processing and technological aspects of food composition and analysis - technological and nutritional quality of vegetables after cooking and preservation techniques Positions Member of the Academic Senate Organizational affiliation: Teaching Academic year of provision: 2026/2027 Food and Beverages 1 First-cycle degree course in GASTRONOMIC SCIENCE Year: 2° Food of animal origin, oils, fats and conserves First-cycle degree course in GASTRONOMIC SCIENCE Food and Beverages 2 module Year: 3° Oil, fat, processed meat and pastry products technologies First-cycle degree course in FOOD SCIENCE AND TECHNOLOGY Food Technology 3 module Year: 3° Previous years Academic year of provision: 2025/2026 Food and Beverages 1 First-cycle degree course in GASTRONOMIC SCIENCE Year: 2° Food of animal origin, oils, fats and conserves First-cycle degree course in GASTRONOMIC SCIENCE Food and Beverages 2 module Year: 3° Oil, fat, processed meat and pastry products technologies First-cycle degree course in FOOD SCIENCE AND TECHNOLOGY Food Technology 3 module Year: 3° Academic year of provision: 2024/2025 FUNDAMENTALS OF FOOD SCIENCE AND TECHNOLOGY First-cycle degree course in ENVIRONMENT AND WORKPLACE PREVENTION TECHNIQUES PREVENTION SCIENCES APPLIED TO FOOD SAFETY I module Year: 3° Food and Beverages 1 First-cycle degree course in GASTRONOMIC SCIENCE Year: 2° Food of animal origin, oils, fats and conserves First-cycle degree course in SCIENZE GASTRONOMICHE Food and Beverages 2 module Year: 3° Oil, fat, processed meat and pastry products technologies First-cycle degree course in FOOD SCIENCE AND TECHNOLOGY Food Technology 3 module Year: 3° Academic year of provision: 2023/2024 Food and Beverages 1 First-cycle degree course in SCIENZE GASTRONOMICHE Year: 2° Food of animal origin, oils, fats and conserves First-cycle degree course in SCIENZE GASTRONOMICHE Food and Beverages 2 module Year: 3° Oil, fat, processed meat and pastry products technologies First-cycle degree course in FOOD SCIENCE AND TECHNOLOGY Food Technology 3 module Year: 3° Academic year of provision: 2022/2023 Food and Beverages 1 First-cycle degree course in SCIENZE GASTRONOMICHE Year: 2° Food of animal origin, oils, fats and conserves First-cycle degree course in SCIENZE GASTRONOMICHE Food and Beverages 2 module Year: 3° Oil, fat and processed meat technologies First-cycle degree course in FOOD SCIENCE AND TECHNOLOGY Food Technology 3 module Year: 3° Academic year of provision: 2021/2022 Food and Beverages 1 First-cycle degree course in SCIENZE GASTRONOMICHE Year: 2° Food of animal origin, oils, fats and conserves First-cycle degree course in SCIENZE GASTRONOMICHE Food and Beverages 2 module Year: 3° Oil, fat and processed meat technologies First-cycle degree course in FOOD SCIENCE AND TECHNOLOGY Food Technology 3 module Year: 3° Academic year of provision: 2020/2021 FUNDAMENTALS OF FOOD SCIENCE AND TECHNOLOGY First-cycle degree course in ENVIRONMENT AND WORKPLACE PREVENTION TECHNIQUES PREVENTION SCIENCES APPLIED TO THE FOOD SAFETY module Year: 3° Food and Beverages 1 First-cycle degree course in SCIENZE GASTRONOMICHE Year: 2° Food of animal origin, oils, fats and conserves First-cycle degree course in SCIENZE GASTRONOMICHE Food and Beverages 2 module Year: 3° Oil, fat and processed meat technologies First-cycle degree course in FOOD SCIENCE AND TECHNOLOGY Food Technology 3 module Year: 3° The teachings are listed up to the 2020/2021 academic year Research Publications Comparative Study of Conventional and Emerging Extraction Methods for Papaya Seed Oil: Process Optimization and Quality Evaluation Authors: Assaf Neamtallah; Metouekel Amira; Rhayem Lynn; Guerin Cedric; Tabib Malak; Liu Shuli; Rinaldi Massimiliano; Chiavaro Emma; Atheaux Gwenn; Grimi Nabil Year: 2026 Pulsed electric field processing of forced endive roots: Enhanced extraction and pilot-scale validation Authors: Assaf N.; Anthony E. O.; Rinaldi M.; Chiavaro E.; Moussa M.; Saulou-Berion C.; Sánchez-Castañeda A. K.; Grimi N.; Koubaa M. Year: 2026 Pulsed electric field effects on plant matrices: A comprehensive review of structural and textural responses Authors: Assaf Neamtallah; Chiavaro Emma; Rinaldi Massimiliano Year: 2026 Functional and sensory evaluation of commercial plant-based mozzarella analogues Authors: Fenga Irene; Alinovi Marcello; Chiavaro Emma; Paciulli Maria Year: 2026 Shelf-life extension of beverages by high-pressure processing Authors: Assaf N.; Dhenge R.; Chiavaro E.; Cattani L.; Rinaldi M. Year: 2025 Full list of publications Public Engagement Initiatives Evento di connessione accademia-aziende settore carne Due giornate di presentazione, elaborazione e discussione di casi di studio aziendali relativi alle aziende del settore carneo Date: 16/05/2025-23/05/2025 Pagina Linkedin: Tecnologie Alimentari Lab Università di Parma Pubblicazione di eventi e articoli scientifici pubblicati dal gruppo. Date: 03/10/2022 Load more initiatives Loading…
Curriculum Vitae Read all Emma Chiavaro was born in Rome, Italy, in 1968. She graduated in pharmaceutical chemistry and technology cum laude from the Sapienza University of Rome. She received a specialization degree in food chemistry and technology from the University of Parma in 1997 and a PhD in food of animal origin inspection from the University of Naples Federico II in 2000. In 2005, she was promoted to assistant professor in food science and technology (SDS AGR/15) at the University of Parma, Department of Food Science. In 2014, she became associate professor in food science and technology at the same university. She teaches several food technology courses and acts as cosupervisor or supervisor for experimental work for more than 60 theses (first and advanced degree courses, degree in food science and technology, University of Parma). Professor Chiavaro is associate editor of the Journal of the Science of Food and Agriculture (Wiley) and LWT-Food Science and Technology (Elsevier, a member of the editorial board for Lipid Insights (Libertas Academica), Advances in Chemistry (Hindawi Publishing Corporation), and Journal of Food Research (Canadian Center of Science and Education), and acts as reviewer for more than 30 scientific journals. She is the author of more than 70 publications in international peer-reviewed journals, 21 in national journals, and 58 abstracts or communications to national and international congresses and conferences. She is a participant in national and international research projects. Main research areas of interest - technology of oils and fats - physical properties of foods - calorimetric techniques and thermal properties of food - processing and technological aspects of food composition and analysis - technological and nutritional quality of vegetables after cooking and preservation techniques
Teaching Academic year of provision: 2026/2027 Food and Beverages 1 First-cycle degree course in GASTRONOMIC SCIENCE Year: 2° Food of animal origin, oils, fats and conserves First-cycle degree course in GASTRONOMIC SCIENCE Food and Beverages 2 module Year: 3° Oil, fat, processed meat and pastry products technologies First-cycle degree course in FOOD SCIENCE AND TECHNOLOGY Food Technology 3 module Year: 3° Previous years Academic year of provision: 2025/2026 Food and Beverages 1 First-cycle degree course in GASTRONOMIC SCIENCE Year: 2° Food of animal origin, oils, fats and conserves First-cycle degree course in GASTRONOMIC SCIENCE Food and Beverages 2 module Year: 3° Oil, fat, processed meat and pastry products technologies First-cycle degree course in FOOD SCIENCE AND TECHNOLOGY Food Technology 3 module Year: 3° Academic year of provision: 2024/2025 FUNDAMENTALS OF FOOD SCIENCE AND TECHNOLOGY First-cycle degree course in ENVIRONMENT AND WORKPLACE PREVENTION TECHNIQUES PREVENTION SCIENCES APPLIED TO FOOD SAFETY I module Year: 3° Food and Beverages 1 First-cycle degree course in GASTRONOMIC SCIENCE Year: 2° Food of animal origin, oils, fats and conserves First-cycle degree course in SCIENZE GASTRONOMICHE Food and Beverages 2 module Year: 3° Oil, fat, processed meat and pastry products technologies First-cycle degree course in FOOD SCIENCE AND TECHNOLOGY Food Technology 3 module Year: 3° Academic year of provision: 2023/2024 Food and Beverages 1 First-cycle degree course in SCIENZE GASTRONOMICHE Year: 2° Food of animal origin, oils, fats and conserves First-cycle degree course in SCIENZE GASTRONOMICHE Food and Beverages 2 module Year: 3° Oil, fat, processed meat and pastry products technologies First-cycle degree course in FOOD SCIENCE AND TECHNOLOGY Food Technology 3 module Year: 3° Academic year of provision: 2022/2023 Food and Beverages 1 First-cycle degree course in SCIENZE GASTRONOMICHE Year: 2° Food of animal origin, oils, fats and conserves First-cycle degree course in SCIENZE GASTRONOMICHE Food and Beverages 2 module Year: 3° Oil, fat and processed meat technologies First-cycle degree course in FOOD SCIENCE AND TECHNOLOGY Food Technology 3 module Year: 3° Academic year of provision: 2021/2022 Food and Beverages 1 First-cycle degree course in SCIENZE GASTRONOMICHE Year: 2° Food of animal origin, oils, fats and conserves First-cycle degree course in SCIENZE GASTRONOMICHE Food and Beverages 2 module Year: 3° Oil, fat and processed meat technologies First-cycle degree course in FOOD SCIENCE AND TECHNOLOGY Food Technology 3 module Year: 3° Academic year of provision: 2020/2021 FUNDAMENTALS OF FOOD SCIENCE AND TECHNOLOGY First-cycle degree course in ENVIRONMENT AND WORKPLACE PREVENTION TECHNIQUES PREVENTION SCIENCES APPLIED TO THE FOOD SAFETY module Year: 3° Food and Beverages 1 First-cycle degree course in SCIENZE GASTRONOMICHE Year: 2° Food of animal origin, oils, fats and conserves First-cycle degree course in SCIENZE GASTRONOMICHE Food and Beverages 2 module Year: 3° Oil, fat and processed meat technologies First-cycle degree course in FOOD SCIENCE AND TECHNOLOGY Food Technology 3 module Year: 3° The teachings are listed up to the 2020/2021 academic year
Research Publications Comparative Study of Conventional and Emerging Extraction Methods for Papaya Seed Oil: Process Optimization and Quality Evaluation Authors: Assaf Neamtallah; Metouekel Amira; Rhayem Lynn; Guerin Cedric; Tabib Malak; Liu Shuli; Rinaldi Massimiliano; Chiavaro Emma; Atheaux Gwenn; Grimi Nabil Year: 2026 Pulsed electric field processing of forced endive roots: Enhanced extraction and pilot-scale validation Authors: Assaf N.; Anthony E. O.; Rinaldi M.; Chiavaro E.; Moussa M.; Saulou-Berion C.; Sánchez-Castañeda A. K.; Grimi N.; Koubaa M. Year: 2026 Pulsed electric field effects on plant matrices: A comprehensive review of structural and textural responses Authors: Assaf Neamtallah; Chiavaro Emma; Rinaldi Massimiliano Year: 2026 Functional and sensory evaluation of commercial plant-based mozzarella analogues Authors: Fenga Irene; Alinovi Marcello; Chiavaro Emma; Paciulli Maria Year: 2026 Shelf-life extension of beverages by high-pressure processing Authors: Assaf N.; Dhenge R.; Chiavaro E.; Cattani L.; Rinaldi M. Year: 2025 Full list of publications
Public Engagement Initiatives Evento di connessione accademia-aziende settore carne Due giornate di presentazione, elaborazione e discussione di casi di studio aziendali relativi alle aziende del settore carneo Date: 16/05/2025-23/05/2025 Pagina Linkedin: Tecnologie Alimentari Lab Università di Parma Pubblicazione di eventi e articoli scientifici pubblicati dal gruppo. Date: 03/10/2022 Load more initiatives Loading…
