Biography:
Dr. Gabriella Giovanelli is an Associate Professor of Food Technology at the University of Milan, where she teaches the courses “Unit Operations in Food Engineering” and “Catering Technology.” Her recent research focuses on the antioxidant properties of fresh and processed products as affected by thermal processing and storage; the effects of cooking on the nutritional and sensory characteristics of foods; and the design and implementation of food safety systems in catering. Her research findings have been reported in more than 70 papers published in national and international journals, conference proceedings, reviews, and textbooks for students.
Title : Hidden salt in the Italian diet: The contribution of artisanal bread and bakery products