Chiara Balbo is a Ph.D. candidate in Food Science at the University of Parma (XL cycle).
Her research focuses on the technological and safety aspects of dairy production, with particular attention to milk component separation processes in traditional raw-milk cheeses.
She holds a Master's Degree in Food Science and Technology and has developed expertise in food safety, risk assessment, and food processing.
Chiara joined the European Food Safety Authority (EFSA) in 2020 as a trainee and became an EU-FORA Fellow in 2021 within the European Food Risk Assessment Fellowship Programme. During her fellowship at the State Research Institute of Agriculture and Food Biotechnology in Poland, she conducted exposure assessment and risk characterization of chemical contaminants in food, leading to a publication in the EFSA Journal. In 2024, she worked as a research fellow at the University of Bologna on the PRIN project UPea, focusing on the safety assessment of novel food ingredients derived from pea processing side streams.
In 2019, she spent nine months in Bolivia collaborating with rural communities and educational institutions, delivering workshops on food hygiene, nutrition, and food safety.
Her research interests include food safety, risk assessment, food contaminants, sustainable food systems and food processing technologies.
ORCID: 0009-0003-6263-6776
