Chiara Dall'Asta

Prof. Chiara Dall'Asta is a Full Professor of Food Chemistry at the University of Parma's Department of Food Science. Since 2023, she serves as the Rector's Delegate for Doctoral Programs and has coordinated the PhD Course in Food Science since 2019. She acts as the Chancellor’s liaison to the European Food Safety Authority (EFSA) and contributes to EFSA Working Groups, authoring multiple scientific opinions on mycotoxin risk assessment.

Her research spans natural bioactive compounds, mycotoxins, metabolomics, and computational toxicology, with recent expansion into food fraud detection using non-targeted mass spectrometry. Key methodologies include HR-MS metabolomics, ion mobility MS, and computational models to study xenobiotic interactions. She has published over 200 peer-reviewed papers and edited the book Masked Mycotoxins.

Recent publications (2022-2025) highlight trends in mycotoxin analysis, food safety risk assessment, plant-based product safety, and computational toxicology. Work frequently integrates advanced analytical technologies (e.g., GC-IMS, LC-HRMS) with chemometrics for food authenticity and contamination studies.

Teaching responsibilities include courses in Food Characterization, Risk Assessment of Chemical Compounds, and Xenobiotics in Food across undergraduate and graduate programs in Gastronomic Science, Food Safety, and Pharmaceutical Chemistry.