Tullia Gallina Toschi has been Full Professor of Food Science and Technology at the Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum \u2013 University of Bologna, since 2016. She graduated with honours in Pharmaceutical Chemistry and Technology and earned a PhD in Food Biotechnology from the Universities of Bologna and Perugia. In 2025, she also obtained the Italian National Scientific Qualification as Full Professor in Food Chemistry.<\/p>\n
During her doctoral studies, she was a Visiting Research Fellow at the Hannah Research Institute (Scotland), where she specialised in lipid chemistry and the study of extra virgin olive oil composition using advanced analytical techniques.<\/p>\n
At the University of Bologna, she teaches Food Chemistry and Analysis, Food Technology, and Instrumental and Sensory Food Analysis. She coordinates the LACASS \u2013 Laboratory of Chemistry, Instrumental and Sensory Analysis of Food, and is an expert olive oil taster and certified Panel Leader, recognised by the International Olive Council (IOC). She is also the founder and coordinator of the DISTAL Sensory Panel, officially recognised by the Italian Ministry of Agriculture, Food Sovereignty and Forestry (MASAF), and since 2004 has directed and taught numerous official training courses for olive oil tasters.<\/p>\n
Her research focuses on the quality, authenticity and characterisation of olive oils, sensory analysis and advanced analytical methodologies. She has coordinated several major European and national research projects, including Horizon 2020 OLEUM, contributing to the development of analytical methods that were subsequently incorporated into the official standards of the International Olive Council.<\/p>\n
Since 2015, she has served as an expert in olive oil chemistry and sensory evaluation for the Italian Ministry of Agriculture (MASAF), the European Commission (DG AGRI), and the International Olive Council. Within the IOC, she has coordinated working groups on volatile compounds and reference materials and contributes to UNI and ISO standardisation activities related to oils, fats and sensory analysis.<\/p>\n
Throughout her career, she has held numerous institutional positions at the University of Bologna and is a member of several prestigious national and international academies and scientific societies, including the Accademia dei Georgofili, the Italian National Academy of Olive and Olive Oil, and the Italian National Academy of Agriculture.<\/p>\n
In 2024, she received the Ettore Franca National Award from the Olea Association for her research on edible fats, particularly olive oil, and for promoting its sensory and nutritional value. In 2025, she ranked first worldwide in the ScholarGPS Highly Ranked Scholars™ ranking in the field of Olive Oil. She is the author of more than 240 scientific publications and has an h-index of 49 (Scopus).<\/p>\n","protected":false},"featured_media":12992,"template":"","format":"standard","nazione":[79],"class_list":["post-12995","docenti","type-docenti","status-publish","format-standard","has-post-thumbnail","hentry","nazione-italy"],"acf":[],"_links":{"self":[{"href":"https:\/\/onaoo.com\/en\/wp-json\/wp\/v2\/docenti\/12995","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/onaoo.com\/en\/wp-json\/wp\/v2\/docenti"}],"about":[{"href":"https:\/\/onaoo.com\/en\/wp-json\/wp\/v2\/types\/docenti"}],"version-history":[{"count":2,"href":"https:\/\/onaoo.com\/en\/wp-json\/wp\/v2\/docenti\/12995\/revisions"}],"predecessor-version":[{"id":12997,"href":"https:\/\/onaoo.com\/en\/wp-json\/wp\/v2\/docenti\/12995\/revisions\/12997"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/onaoo.com\/en\/wp-json\/wp\/v2\/media\/12992"}],"wp:attachment":[{"href":"https:\/\/onaoo.com\/en\/wp-json\/wp\/v2\/media?parent=12995"}],"wp:term":[{"taxonomy":"nazione","embeddable":true,"href":"https:\/\/onaoo.com\/en\/wp-json\/wp\/v2\/nazione?post=12995"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}