Edelweiss Journal of Food Science and Technology (ISSN 2765-8821)
Editor
Biography
MSc and Ph.D in Food Science and Technology at the University of Parma, currently Assistant Professor at the Department of Food and Drug of the same University. She works in the field of Food Technology. Her research has primarily focused on the investigation of the effect of processing, formulation and storage on the physico- chemical and thermal properties of food products.
Research Interest
Her research has primarily focused on the investigation of the effect of processing, formulation and storage on the physico- chemical and thermal properties of food products with a particular attention to bakery and vegetable products.
She also works on the application of differential scanning calorimetry (DSC) to the field of oils and fats, dairy and bakery products. DSC is proposed as green technology to investigate the chemical composition of food, thus to discover frauds, effect of treatments or storage through the investigation of the thermal transitions.
Currently she is working on the use of polyphenols extracted from food by-products as functional ingredients to prolong the shelf life of foodstuffs. Moreover, she is focusing on encapsulation technologies to protect bioactive compounds from the effect of external factors.
