- Curriculum Vitae
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
Completion accademic year: 2019/2020
Completion accademic year: 2018/2019
Completion accademic year: 2017/2018
Completion accademic year: 2016/2017
- First cycle degree (DM 270) FOOD SCIENCE AND TECHNOLOGY A.Y. 2019/2020
- SCIENZE DEGLI ALIMENTI A.Y. 2019/2020
- First cycle degree (DM 270) FOOD SCIENCE AND TECHNOLOGY A.Y. 2018/2019
- First cycle degree (DM 270) FOOD SCIENCE AND TECHNOLOGY A.Y. 2017/2018
- First cycle degree (DM 270) FOOD SCIENCE AND TECHNOLOGY A.Y. 2016/2017
- First cycle degree (DM 270) FOOD SCIENCE AND TECHNOLOGY A.Y. 2015/2016
Effects of high hydrostatic pressure on physico-chemical and structural properties of two pumpkin speciesYear: 2019Author/s: Maria Paciulli, Massimiliano Rinaldi, Margherita Rodolfi, Tommaso Ganino, Michele Morbarigazzi, Emma Chiavaro
Year: 2019Author/s: Pugliese A., Paciulli M., Chiavaro e., Mucchetti G.
Chestnut and breads: nutritional, functional and technological qualities. In: Flour and breads and their fortification in health and disease preventionYear: 2019Author/s: Maria Paciulli, Ilkem Demirkesen Mert, Massimiliano Rinaldi, Alessandro Pugliese, Emma Chiavaro
Year: 2019Author/s: Maria Paciulli, LITTARDI, PAOLA, Federica Flammini, Carla Di Mattia, Massimiliano Rinaldi, Eleonora Carini, Paola Pittia, Emma Chiavaro
Olive leaves microencapsulated polyphenols as functional ingredient to prolong oxidative stability of biscuitsYear: 2019Author/s: Maria Paciulli, Maria Grimaldi, Federica Flamminii, Paola Littardi, Antonella Cavazza, Carla Di Mattia, Massimiliano Rinaldi, Eleonora Carini, Paola Pittia, Paola Ornaghi, Emma Chiavaro