Biography:
Master's degree in Pharmaceutical Chemistry and Technology with a major in Food Chemistry, and qualified as a pharmacist at The University of Turin. She then joined the chemical laboratory of the Institut Agricole Régional, Aosta to deal with Aosta Valley agri-food products applied research. She has over 20 years of hands-on expertise in flame ionization gas chromatography or mass spectrometry gas chromatography. The publications made concern almost exclusively this field. Interested in deepening the world of essential oils and their application in agriculture.
Title : Aromatic and fatty acid profile of Fontina PDO cheese produced in Aosta Valley during summer alpine pasture