Eleonora Carini is Associate Professor in Food Science and Technology at Department of Food and Drugs, University of Parma. Her research focuses on the physico-chemical characterization of food matrices with a multianalitical approach to describe food properties over wide space-time dimensional ranges. In particular, the relation among food quality and stability and structure is investigated, with the aim to better and proper deliver rheological and nutritional functionalities, sensory attributes and stability. She has recently focused her research activity also on the improvement of the use of food resources in African countries throughout the implementation of simple and easy transferrable food processing technologies. Results of her research are published in several international peer review scientific journals. She is a member of the editorial board of the International Journal of Food Sciences and Nutrition, and member of the Institute of Food Technologists (ITF) and Società Italiana di Scienze e Tecnologie Alimentari(SISTAL). She has been investigator and co-investigator of several research projects at the University of Parma in collaboration with private food companies and funded through competitive Regional and National calls.