WSFSN-2024

Dr. Roberta Foligni is a researcher of Food Science and Technologyat the Department of Agricultural, Food and Environmental Sciences_UniversityPolitecnicadelle Marche. The scientific activity of Dr. R. Foligni has been mainly focused on the following topics: Novel foods, Applications of mass spectrometry coupled to instrumental chromatographic techniquesfor structural studying of complex lipids (triacylglycerols, phospholipids, oxidized lipids) and volatile compounds in food matrices, Study of the relationships between processing technologies and quality aspects of foodstuffs of several origins, Evaluation of technological properties of different type of vegetable rennet, Application and quality evaluation of emerging food technologies on foods. Results of her work have been published in over 45 scientific peer-reviewed papers.She is a member of the Topical Advisory Panel for the journals Foods, Applied Sciences and Frontiers and has been a guest editor for several special issues. She is a reviewer for several journals indexed by Web of Science (MOLECULES, FOODS, FOOD CONTROL, Food Research International, Innovative Food Science and Emerging Technologies). She is currently involved in a PNRR research project studying innovative processes for the use of edible insects and derivatives in food technologies.