WSFSN-2025

My work centers on food technologies and food chemistry, with a strong focus on the innovation and sustainable transformation of bakery products. A significant aspect of my research involves the development and optimization of bakery goods enriched with alternative nutrients and the formulation of plant-based replacements for traditional animal-derived ingredients. A key area of investigation includes the incorporation of micro-, macro-algae, and cyanobacteria, to enhance the nutritional profile and functionality of baked items like bread and breadsticks. In addition, I have conducted extensive studies on the valorization of agri-food by-products, applying both direct and indirect biorefinery approachesto create functional and sustainable food ingredients. My research also addresses the mitigation of food contaminants such as acrylamide, mycotoxins, and furan compounds, particularly in heat-treated bakery goods. I am member of the SPES value chain (Valorization of by-products and waste – chemistry from biomass in the agrifood sector) of the Clust-ER AgriFood of the Emilia-Romagna region and of the “Table for Food Democracy” of the Municipality of Bologna (as representative of the Camilla food coop). Lecturer in the degree courses in Agricultural and Food Science and Technology, Food Control and Safety, and Integrated Sustainability of Agricultural Systems of the following courses: “Food industry processes”, “Mitigation of the impact of food production on the environment”, “Post-harvest management of agricultural products”.