Veronica Lollì

Veronica Lollì is a Researcher on a fixed-term contract at the Department of Food and Pharmaceutical Sciences, University of Parma, Italy. She specializes in advanced analytical techniques for food authentication and metabolomics, with a focus on lipid fingerprinting and data fusion approaches.

Her research spans interdisciplinary applications of

• Food Science
• Metabolomics
• Biotechnology
• Environmental Science

to study food quality, by-product valorization, and sustainable processing. Recent publications highlight her expertise in nuclear magnetic resonance (NMR), ultra-high-performance liquid chromatography coupled with high-resolution mass spectrometry (UHPLC-HRMS), and fatty acid methyl esters (FAME) analysis.

She contributes to the QUALITY AND PROCUREMENT OF RAW MATERIALS FOR AGRI-FOOD curriculum, teaching courses on chemical composition of raw materials for first-cycle degree students (2024/2025 and 2025/2026 academic years). Her work addresses critical challenges in food traceability, microalgae-based bioremediation, and wine classification based on aging parameters.

Contact:

• Email: veronica.lolli@unipr.it