Eleonora Carini

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, aimig to better and properly deliver rheological and nutritional functionalities, sensory attributes and stability. She recently focused, in 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. The 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 a member of the Institute of Food Technologists (ITF) and of 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.

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