Biography:
Prof. Ombretta Marconi studied Chemistry at the University of Perugia, Italy and graduated as MS in 1997. She then joined the research group of Prof. Fantozzi at the Department of Agricultural, Food and Environmental Sciences (DSA3) of the University of Perugia. She received her PhD degree in 2005 at the University of Bologna. Since 2018 she has been Associate Professor in Food Science and Technology at the DSA3. Since 2021 she is the Director of the Italian Brewing Research Centre. She has published more than 100 research articles in SCI (E) journals.
Title : Bioactive compounds and stability of fiber and protein enriched salted snacks by olive paste and brewer’s spent grain