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个人简介
Dr. Veronica Lolli is a Researcher (temporary position, type A) of Food and Drug Department of the University of Parma and carries out her research activity with the Food Chemistry group.
In 2015, she got the master’s degree in pharmacy and in 2019 she awarded cum Laude her PhD in Food Science at the University of Parma.
From July 2019 to September 2022, she was Post-Doctoral Researcher at the Interdepartmental Center on Safety, Technologies and Agri-food Innovation (SITEIA.PARMA) and took part in the project PORFESR- Emilia Romagna- 2014-2020 FLIES4VALUES concerning the “Development of methods for extraction, characterization and valorization of lipid, protein and chitin from insect biomasses, for use in functional food and nutraceuticals”.
Her research activity started in the field of food quality and authenticity, with the development and application of methods for the extraction and characterization of dietary lipids, mainly secondary fatty acids of microbial origins (cyclic fatty acids), based on GC-MS and 1HNMR techniques. In this contest, she was involved in the development and writing of a UNI official method for the analysis of cyclopropane fatty acids for Parmigiano Reggiano cheese authentication (Norma UNI 11650:2016).
Recently, her research has been directed towards the chemical characterization and valorization of agri-food waste/by-products by a direct and indirect bio-refining approach based on mild enzymatic-assisted extraction and/or use of insect biomasses. Currently, she takes part to AGRITECH project (part of the National Recovery and Resilience Plan) and is collaborating to two projects funded by the University of Parma: - FRUIT4OIL “Mild Processing of Lipid-Rich FRUIT Side Streams for Production of Safe OIL and other Ingredients for Food and Cosmetic Applications” (Bando di Ateneo 2020 per la ricerca azione C) and - FRUREFINERY “FRUit side streams valorisation based on bioREFINERY processing technologies for the Extraction of Bioactive Compounds as High Value Ingredients for Food, Feed and Cosmetic Applications” (Bando di Ateneo 2021 per la ricerca azione C).
研究兴趣
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Food Chemistry: X (2024): 101607
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Trends in Food Science & Technology (2024): 104457
Veronica Lolli,Pio Viscusi, Francesca Bonzanini, Alessandro Conte,Andrea Fuso,Susanna Larocca,Giulia Leni,Augusta Caligiani
Food chemistry: X (2023): 100819-100819
SUSTAINABILITYno. 22 (2022): 14780-14780
International Dairy Journal (2022): 105454-105454
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