Patrizia FAVA

Patrizia FAVA is an Associate Professor at the University of Modena and Reggio Emilia, affiliated with the Department of Life Sciences ex-Agraria. Her research focuses on food science and technology, with particular emphasis on food safety, packaging technology, shelf-life prediction, and antimicrobial solutions. She teaches courses related to food residues, shelf-life techniques, and food engineering at the Master’s and Bachelor’s levels. FAVA has contributed extensively to peer-reviewed publications addressing topics such as acrylamide mitigation in baked goods, biodegradable food packaging materials, and innovative sensory analysis methods. Her work integrates experimental design, material science, and food chemistry to enhance product quality and sustainability. Key achievements include developing antimicrobial films using zinc-melamine complexes and optimizing chia seed mucilage for edible coatings. FAVA’s research also addresses domestic food waste reduction through shelf-life assessments of UHT milk and pesto. She is actively involved in supervising student projects and advancing food engineering methodologies.