Food Technology

Emma Chiavaro

Professor
University of Parma
Italy

Biography

Emma Chiavaro graduated in pharmaceutical chemistry and technology cum laude from the Sapienza University of Rome. She received a specialization degree in food chemistry and technology from the University of Parma in 1997 and a PhD in food of animal origin inspection from the University of Naples Federico II in 2000. From March to September 2001 she obtained a research contract at the “Stazione Sperimentale per l’Industria delle Conserve Alimentari (SSICA)” of Parma developing protocol analysis for the determination of mycotoxins on food matrices of animal and vegetable origin, through RP-HPLC and fast fluorimetric methods. From March 2002 to January 2005 she had a research grant of the University of Parma, Faculty of Agriculture, (theme "Optimization of heat sterilization treatments", SDS AGR/15 - Food Science and Technology) at the Department of Industrial Engineering. Professor Chiavaro is Associate Editor of the Journal of the Science of Food and Agriculture (Wiley) and LWT-Food Science and Technology (Elsevier), a member of the editorial board for Lipid Insights (Libertas Academica), Advances in Chemistry (Hindawi Publishing Corporation), and Journal of Food Research (Canadian Center of Science and Education), and acts as reviewer for more than 30 scientific journals. She is the author of more than 80 publications in international peer-reviewed journals, 21 in national journals, and more than 60 abstracts or communications to national and international congresses and conferences

Research Area

Main research areas of interest - technology of oils and fats - physical properties of foods - calorimetric techniques and thermal properties of food - processing and technological aspects of food composition and analysis - technological and nutritional quality of vegetables after cooking and preservation techniques.