Martina Cirlini

Dr. Martina Cirlini is a Fixed Term Researcher (Type A) in Food Chemistry at the Department of Food and Drug Sciences, University of Parma, specializing in mycotoxin analysis, food contaminant detection, and analytical chemistry techniques. She holds a PhD in Food Science and Technology (2009) and completed postdoctoral research at the University of Parma, with visiting scientist stints at the Christian Doppler Laboratory for Mycotoxin Research in Vienna, Austria.

Her research focuses on food safety through advanced analytical methods like GC/MS, LC-MS/MS, and metabolomics. She teaches laboratory courses in Food Chemistry for undergraduate and graduate programs, emphasizing practical applications of chemical analysis in food systems.

Her work addresses contaminants such as mycotoxins in cereals, volatile profiling of foods, and quality assessment of products like balsamic vinegar and hop cultivars. She collaborates internationally on projects involving biochar applications and high-pressure food processing.

Dr. Cirlini is based at the Campus Scienze e Tecnologie in Parma, leading applied research initiatives in food science innovation and sustainable production methods.