Eleonora Carini

Prof. Eleonora Carini is an Associate Professor in the Department of Food and Pharmaceutical Sciences at the University of Parma. She specializes in food science and technology, focusing on food preservation, fermentation processes, and nutritional innovation. Her teaching responsibilities include courses such as 'Processed Foods of Animal and Vegetable Origin,' 'Food Sensory Evaluation,' and 'Properties of Natural Foods.'

Her research emphasizes edible insect proteins, functional flours (e.g., sorghum, hemp, and ancient wheat varieties), and sustainable food systems. Key projects include improving gluten-free products, optimizing fermentation techniques for traditional African foods, and enhancing nutritional profiles of breads and pastas through novel ingredient combinations.

Publications highlight advancements in food chemistry, food engineering, and sensory analysis with an emphasis on consumer-centric solutions. She collaborates extensively on interdisciplinary projects addressing global food challenges such as malnutrition and climate resilience.