4^th International Food Safety, Quality & Policy Conference

Fernanda Galgano is an Associate Professor of Food Science & Technology at the School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Italy. Her research activity has focused on several issues of food quality, food safety, food processing, food packaging, besides the shelf-life evaluation of many food products, from a sensory and chemico-physical point of view. Nowadays her research activity is focused on the study of the microencapsulation process of bioactive ingredients in food matrices. She is author/co-author of more than 80 scientific publications, (book chapters, research articles, reviews, congress presentations) with more than 940 citations. She is referee of several international journals. She lectures in “Food Processing Technologies” and in “Evaluation and management quality in food industry: module of quality and plant sanitation” for undergraduate and graduate students at the Course of “Food Technology”, University of Basilicata, Italy.

 

Roberta Tolve is a Nutritionist and is attending third year of her PhD course in Agriculture, Forestry and Food Science curriculum Food Science, Technology and Biotechnology at the University of Basilicata in Italy. She obtained her degree in Food Technology (2010) from the University of Basilicata and her Master’s degree in Human Feeding and Nutrition Sciences (2013) at the University of Perugia, both with honors. She attended the laboratories of Professor Zhibing Zhang at School of Chemical Engineering of the University of Birmingham, and she started working on the phytosterols microencapsulation. Her main current research interests lies in nutraceuticals, functional foods and chemistry of natural matrices/product. She has 4 scientific papers in reputed journals.