Food Chemistry Lab

Food Chemistry Lab

Chiara Dall’Asta (contact), is Assistant Professor of Food Chemistry at the University of Parma. Her research work started back in 2001 with a main focus on the development of methods for the determination of mycotoxin in food and feed, to move on, following her visit to the BoKu University of Vienna, to the structural elucidation of masked mycotoxins and to the investigation of their role in plants, their stability along the food transformation chain and their catabolic fate in humans and mammals. In addition, her research activity is also devoted to the exploitation of profiling techniques for the evaluation of food quality and authenticity, with a main focus on secondary metabolite and volatile compound fingerprinting.

Chiara has published more than 50 papers in peer reviewed ISI journals to date and 3 book chapters; her works have been cited about 1000 times during the last 8 years and he has an H-index of 16. Chiara is member of the ILSI Expert Group on Masked Mycotoxins and she is member of the Editorial Board of International Journal of Food Science and Nutrition. He is a member of several national and international scientific societies, among which the International Society for Mycotoxicology, the german Society for Mycotoxin Research and the Italian Society of Chemistry.

Martina Cirlini is a post-doctoral research fellow, and her activity is mainly focused on the study of the role played by masked mycotoxins in the plant-pathogen interaction. Martina is also involved in food volatile fingerprinting and in the evaluation of bioactive compound metabolism. She is an expert in mass spectrometry based techniques. Martina is author of several publications in International peer reviewed journals.

Augusta Caligiani (contact), 39, is Assistant Professor of Food Chemistry at the University of Parma. Her research work started back in 1998 and covers many aspects of the chemistry of foods, functional foods and nutraceuticals. Her main research activities are: development of analytical methods for detection of food bioactive compounds, evaluation of enantiomeric distribution of natural chiral compounds and their changes during food processing, food lipids profiling, food aroma fingerprinting, determination of molecular markers for the authentication of PDO/PGI food products. Augusta is also expert in high resolution nuclear magnetic resonance (NMR) techniques, applied for structural elucidation of food components and also as a method for quantitative analysis and metabolomic fingerprinting of foods. Augusta has published about 30 papers in peer reviewed ISI journals, 2 book chapters and more than 50 contributes in national and international congress; her works have been cited about 300 times and she has an H-index of 9.

Angela Marseglia is a PhD student in Food Science and Technologies at the University of Parma, and her research project  is mainly focused on the study of cocoa beans aroma and bioactive nitrogen compounds, mainly GABA, amines, peptides, and their modification during processing of cocoa beans to chocolate. Angela is an expert in gas chromatographic techniques and is also involved in food lipid characterization.