معرفی
Prof. Emma Chiavaro is a Full Professor of Food Science at the University of Parma's Department of Food Science. She holds academic appointments since 2005, progressing from Assistant to Associate Professor by 2014. Her expertise spans food chemistry, technology, and quality management. She teaches courses in food science and technology across undergraduate programs like Gastronomic Science and Food Science and Technology.
Education: Graduated cum laude in Pharmaceutical Chemistry from Sapienza University of Rome, specialized in Food Chemistry at Parma (1997), and earned a PhD in Food Inspection from Naples Federico II (2000).
Research focuses on oils/fats technology, food physical properties, calorimetry, and post-processing nutritional quality. She has supervised over 60 theses and contributed to 70+ peer-reviewed articles. Editorial roles include associate editor for Journal of the Science of Food and Agriculture and reviewer for 30+ journals.
Recent publications emphasize food preservation innovations, sustainable packaging, and legume-based product development. Her work bridges food science fundamentals with industrial applications.
