Francesca Bot is an Associate Professor of Food Science and Technology at the Department of Food and Drug, University of Parma. She obtained her PhD in Food Science from the University of Udine.
Her research focuses on the technological and functional properties of food ingredients, with particular emphasis on alternative plant-based protein sources and their application in the development of innovative foods. Her work also encompasses the study of food structure and physical properties, sustainable food processing, and the design of food products with enhanced technological and nutritional quality.
She is actively involved in several national and international research projects and participates in European scientific networks. She serves as Co-Leader of the COST Action INFOTECH DATA. In addition, she mentors agri-food start-ups through initiatives such as Start-Up Weekend and EIT Food.
She is also engaged in science communication, particularly on topics related to plant proteins and soy, contributing to public events, communication platforms, and outreach activities aimed at promoting scientific knowledge.
