PAOLA PITTIA

Degree in Food science and Technology at the University of Udine in 1989 with 110/110 cum laude. Full Professor in Food science and Technology at the Faculty of Bioscience and Technology for Food, Agriculture and Environment of the University of Teramo where he teaches in degree courses in Food Science and Technology (1st and 2nd level) and Viticulture and Oenology. She is member of the of the Doctorate in Food Science board at the University of Teramo. Since 2013 she has been appointed Delegate of the Rector for Internationalization and joint study programs. The scientific activity of P. Pittia, is focused on some issues related to the formulation, transformation and stabilization of food products and on the effects on quality. As part of these issues, he has further developed the study of the physical, physico-chemical and rheological properties of foods and their variation as a result of conventional and innovative transformation processes as well as conservation conditions. It has expertise on the functional properties of food-interest molecules (e.g. sugars, flavorings) and in solid-state encapsulation and amorphization techniques. Paola Pittia is coauthor of over 100 scientific publications published in national and international journals, 87 of which referenced Scopus, as well as numerous publications on the proceedings of national and international conferences. She was vice-coordinator and Italian representative of the COST 921 project "Food matrices: structural organization and impact on flavor release and perception" (2002-2005). Since 2005 she has been involved in projects of the Erasmus and Erasmus + program for the improvement of the quality of high education in the field of food science and technology and has been / is the scientific referent for the University of Teramo of ISEKI-Food projects (2, 3 , Mundus and Mundus 2) and various ERASMUS + KA2 projects (Knowledge Alliances, Capacity Building). She was the coordinator of the Erasmus project TN ISEKI_Food-4 (2011-2014) and is currently coordinator of the ERASMUS + KA2 ASKFOOD project. He is president since 2014 of the association ISEKI-Food Association. Since 2002 it is registered in the Register of the Order of Food Technologists.