Doctorate, Food Science, University of Bologna, Italy
Immediately after obtaining a PhD in Food Science, I started to work for a major food company as a R&D manger. After two years in the food industry, I joined the Department of Agricultural Food and Nutritional Science at the University of Alberta as an assistant professor and I am now a tenured associate professor. Since then, I lead a research program focusing on maximizing the utilization of meat and fish and processing by-products. The major goal of my program is the extraction, isolation and bioconversion of proteins and polysaccharides to create functional and bioactive food ingredients and natural health products. My major areas of expertise are protein chemistry and functionality, non-enzymatic browning of food - caramelization and Maillard reaction and chemistry of muscle foods.
I am a member of the editorial board of Food Chemistry (Elsevier) and an associate editor for Heliyon (Elsevier).