معرفی
Prof. Maria PACIULLI is a Professor in the Department of Food and Drug at the University of Parma, Italy. Her research focuses on food technology, non-thermal processing, and sustainable food systems. She has held visiting scholar positions at Washington State University (2013-2014) and Cornell University (2018-2019). Prof. PACIULLI teaches courses such as Food Technology, Sensory Analysis, and Sustainable Food Production across multiple academic cycles.
Education and Career: She earned a Degree in Food Science and Technology (2010) and a PhD in Food Science (2015) from the University of Parma. Her career includes roles as a research fellow (2015-2019) and later a fixed-term researcher (2019–present).
Research Interests: Her work addresses food processing innovations, including high-pressure treatments, non-thermal methods, and upcycling agro-food byproducts. She explores applications in cheese, plant-based proteins, and sustainable ingredients like chestnut flour and olive leaf extracts.
Teaching: Her courses emphasize innovative technologies (e.g., dairy/meat products), sensory analysis, and sustainable food management. Recent teaching spans 2020–2026 academic years.
Publications: Over 50 articles focus on food processing, preservation, and formulation. Key areas include cheese physicochemistry, pumpkin processing, and circular economy practices. Recent work addresses functional ingredients in gluten-free products and biscuit stability.
Additional Roles: She coordinates the inter-university master’s program in Food Safety and Risk Management since 2021. Her lab focuses on technological innovations to enhance food quality and sustainability.
