معرفی
Ottavia Parenti is a fixed-term researcher at the Department of Food and Drug Sciences at the University of Parma (UNIPR). She teaches courses on Development of New Food Products and Post-Harvest Technologies within the Quality and Procurement of Raw Materials for Agri-Food and Sustainable Design for Food Systems programs.
- Academic Role: Researcher (fixed-term)
- Teaching Focus: Food product development, sustainable food design
Her research focuses on food science and sustainable agri-food systems, with emphasis on:
- Physico-chemical characterization of food materials
- Circular economy applications in food production
- Gluten-free food development
- Innovative use of by-products and natural additives
Recent publications highlight trends in cereal chemistry, food fortification, and sustainable processing technologies. Her work explores dough rheology, breadmaking optimization, and functional food formulations.
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