Full Professor of Food Technology at the Faculty of Bioscience and Technology for Food, Agriculture and Environment and Delegate of the Rector for Internationalisation of the University of Teramo.
Research activity is focused on physical, physico-chemical and rheological properties of foods and food components and their changes as a consequence of processing and storage conditions.
Recent interests include the technological functionality of food ingredients and the design of formulated foods with improved health and stability properties.
Since 2005 she is committed in Erasmus and Erasmus+ Thematic Network, Knowledge Alliance and Capacity Building projects with a main expertise in curriculum development and innovative teaching tools in Food Studies.
Co-author of more than 100 papers published on peer-reviewed national and international journals, more than 170 papers presented at Conferences and symposium at national and international level and published in either proceedings or book of abstracts, and 4 book chapters; co-editor of a book.
She is President of the ISEKI-Food Association (www.iseki-food.net), organization dealing with activities to favour research-education-industry interactions.