Emma Chiavaro has been an Assistant Professor of food science and technology, Department of Food Science, the University of Parma, Parma, Italy, since 2005. She was graduated from Pharmaceutical Chemistry and Technology Department, University of Rome “La Sapienza”, Rome, Italy. She obtained the Ph.D. degree in food of animal origin inspection at the University of Napoli Federico II, Naples, Italy. She has been teaching oils and fats technology and food technology at the Department of Food Science at the University of Parma, Parma, Italy. She supervises and cosupervises several experimental work theses at the University of Parma, and she has evaluated doctoral Ph.D. theses from Italy and other extra-European countries. She is the author of more than 80 publications on national and international journals and also appeared in posters and oral communication in national and international conferences. She is a referee of several international journals in the field of food chemistry and food technology. She was a participant of several research projects and collaborates with other research institutes from European and extra-European countries. Her main research areas of interest include food chemistry and technology, chemical and technological aspects of food processing, composition and analysis, chemical, technological, and nutritional quality of food after classical and new preservation technique, chemistry and technology of oils and fats, and physical and thermal properties of food.
Biography Updated on 23 October 2013