Letizia Bresciani (Casalmaggiore, Italy, 09/10/1986) is a Ph.D. student in Food Science at the University of Parma (Italy), Department of Food Science, and she is working at The Laboratory of Phytochemicals in Physiology. Her work is focused on the bioavailability and bioactivity of phenolic compounds and their human and microbial metabolites, using principally in vivo models, both animal and human. She is also studying the faecal transformation of specific compounds in omnivorous and vegetarian subjects using an in vitro fermentation model.
Letizia has a Master degree in Food Science and Technology at the University of Parma (2011). In 2012 she worked for a food company in the Quality Assurance Office and, in 2013, she joined the Lab for her Ph.D. in Food Science.
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