She holds a degree in Chemistry and Pharmaceutical Technologies and a PhD in Food Biotechnology.
Since 2006, she has held a research position in the AGR/15 competitive sector and carries out research in the Instrumental and Sensory Analysis of Food group at the Department of Agricultural and Food Sciences and Technologies (DISTAL) of the University of Bologna.
She teaches Food Analysis and Food Chemistry in the Food Technology Degree Program at the University of Bologna.
She has authored over 150 scientific articles published in journals with an impact factor (Scopus h-index: 37).
Co-coordinator of the European H2020 OLEUM project “Advanced solutions for assuring authenticity and quality of olive oil at global scale” (2016-2020).
Since 2005, she has been registered as an expert taster of virgin olive oils (Emilia-Romagna) and currently serves as deputy panel leader in the DISTAL professional committee, recognized by the MIPAAF.
Sensory Project Manager since 2014, a professional qualification certified by the Italian Society of Sensory Sciences (SISS).
Agricultural entrepreneur (olive oil mill operator) In 2016, I opened my own farm. In 2018, I became an olive oil mill operator at the Armato Cristina farm. Producer of table olives. Collaboration with Lodo Guide.
IOC panel member, Executive Director The Olive OIl Academy BV.
Worked for more then 25 years in the Financial Industry. After buying a house in Italy and became owner of a small olive grove.To satisfy my hunger for more knowledge about olives, I completed in 2023 the Olive Oil Sommelier Certificaiton in London. Followed by the Courses at ONAOO in Imperia, Italy, to the Master Olive Oil Consultant at ESAO in Valencia/Jaén, Spain, to Professional Taster Table Olives, and Professional Olive Oil Taster. I am co-owner of the Dutch Olive Oil Institute and a panelmember of an IOC-approved tasting panel. Also judge in several international olive oil competitions such as EVO IOOC in Italy.
I am co-owner of the Dutch Olive Oil Institute and a panelmember of an IOC-approved tasting panel. Also judge in several international olive oil competitions such as EVO IOOC in Italy, As co-onwer I am deeply involved in The Olive Oil Academy as executive director. By combining our expertise and networks, we offer a high-quality learning program for professionals and enthusiasts alike. Students receive training based on the latest research and industry insights.
Table Olives Course
Andria
Training as professional olive oil tasters is not only a personal pleasure: the universe that revolves around olive oil and its supply chain also offers a wide range of job, growth and specialization opportunities.
The advanced course allows you to consolidate and deepen your knowledge of oil tasting and obtain the qualification of ONAOO Professional Taster, but above all, to be included in the "International Register of Professional Tasters".
Participants learn about varieties, processing, and sensory tasting, with practical exercises under the guidance of experts.
Participants are invited to recognize strengths, weaknesses, qualities and organoleptic characteristics of the various oils
