Barbara Prandi
University of Parma, Italy
Biography
Dr. Barbara Prandi is postdoctoral research fellow in food chemistry at the Department of Food Science of the University of Parma (Italy).She obtained her PhD in Food Science and Technology from the University of Parma in 2014, with a thesis entitled “wheat allergies: a peptidomic approach”. From 2014 she works at the Department of Food Science at the University of Parma. Her research interests deal with the characterization of the nitrogen fraction of complex food matrices and study of the bioactive properties, allergens characterization and analytic tools for authenticity assessment.
Abstract
Abstract : The role of mass spectrometry in understanding and preventing food allergies