Prof. Paola Pittia, PhD.

Full Professor of Food Science and Technology at the Faculty of Bioscience and Technology for Food, Agriculture and Environment and Deputy Rector for Internationalisation and Joint study programs of the University of Teramo (Italy).

Her research activity is focused on physical, physico-chemical and rheological properties of foods and food components and their changes as a consequence of processing and storage conditions. Recent interests include the technological functionality of food ingredients and the design of formulated foods with improved quality, health and stability properties. Since 2005 she is committed in Erasmus and Erasmus+ Thematic Network, Knowledge Alliance and Capacity Building projects with a main expertise in curriculum development and innovative teaching tools in Food Studies and international cooperation.

Co-author of more than 170 papers published on peer-reviewed national and international journals, more than 200 papers presented at conferences and symposium at national and international level and published in either proceedings or book of abstracts, 8 book chapters.

She was President of the ISEKI-Food Association (www.iseki-food.net) (2014-2020), international organization dealing with activities to favor research-education-industry interactions.