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Tullia Gallina Toschi, PhD

Prof.
University of Bologna
Bologna, Emilia-Romagna, Italy

Prof. Tullia Gallina Toschi (tullia.gallinatoschi@unibo.it) is full professor at the Department of Agricultural and Food Sciences (Alma Mater Studiorum - University of Bologna) and she is the coordinator of the research group of chemistry, instrumental and sensory analysis of food. She specifically directs her research interests to the study of sensory and instrumental methods for verifying food authenticity, quality and preferences, with a special interest in the vegetable oils and fats, in particular olive oil. She studies also food innovation, re-use of by-products and virtuous interactions in the research & development, such as the industrial symbiosis.
She has coordinated many international and national research projects (e.g. www.oleumproject.eu; www.plotina.eu) is member expert of the olive oil chemists' of the EU Commission DG-Agri and of the International Olive Council. She widely dissseminates the research activities and she is actually Deputy Rector for the welfare at work at the University of Bologna.

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