معرفی
Prof. Emanuela Zanardi is an Associate Professor in the Department of Food and Pharmaceutical Sciences at the University of Parma, Italy. She specializes in food safety and authenticity, focusing on analytical methods for food authentication and traceability using spectroscopic techniques like NIR and NMR. Her research also addresses dietary exposure to chemical contaminants via probabilistic methods.
She holds a PhD in Chemistry, Technology, and Hygiene of Food from the University of Turin. She has led national research projects (e.g., PRIN2008) and participated in EU-funded programs (FP7, H2020). Her teaching spans food safety courses at undergraduate and graduate levels, including Biological Hazards in Food and Food Hygiene.
Zanardi is active in editorial roles for journals like the Open Food Science Journal and reviews for international publications. Her research collaborations include institutions in Ireland and Finland.