Department of Food Science
University of Parma, Italy.
Chiara Dall’Asta graduated in chemistry, and awarded a PhD in Food Science from the University of Parma. She currently serves as Associate professor in Food Chemistry at the Department of Food Science, University of Parma. Her main expertise is in the area of food safety, mass spectrometry, and metabolomics. Her research activity is mainly focused on the transformations occurring to xenobiotics in food, in particular mycotoxins. Recently, her activity has moved to the understanding of molecular mechanisms at the basis of the plant-pathogen cross-talk, the (bio)chemical transformations along the food chain, and the biotransformation in the living organisms.
Besides participation as speaker to many international conferences, Chiara’s research activity is attested by more than 100 publication on international peer-reviewed journals, and several book chapters.