معرفی
Prof. Tullia Tedeschi is an Associate Professor at the University of Parma's Department of Food and Drug Sciences. She holds a Master's Degree (1999) and PhD (2004) in Chemical Sciences from the same institution, with postdoctoral research at the University of Copenhagen (1999-2000). Her expertise spans organic chemistry, bioorganic chemistry, and food science, focusing on molecular recognition, PNA synthesis, and food safety applications.
Teaching includes roles as instructor and coordinator for courses such as 'Organic Chemistry' (Bachelor in Gastronomic Sciences), 'Natural Organic Substances in Food,' and 'Food Allergens.' Her research emphasizes synthetic organic chemistry and bioorganic chemistry, with applications in GMO detection, allergen identification, and peptide characterization.
Recent publications address topics like edible insect allergenicity, fermentation processes, and protein digestibility. She has contributed to over 49 peer-reviewed articles and book chapters, with a focus on interdisciplinary food science and biomedical applications.
