Prof. Alessandra Fratianni currently works as an associate professor at the Department of Agricultural, Environmental, and Food Sciences, Università degli Studi del Molise, Campobasso, Italy. Prof. Fratianni was a member of the Scientific Council of the Ar.I.A Center from 2023 to 2024, a technical co-director of the ICC from 2021 to 2024, and a fixed-term researcher at the University of Molise from 2019 to 2022. Prof. Fratianni received a degree in food science and technology, and a Ph.D. in biochemistry and physiology of nutrition from the University of Molise, Campobasso, Italy. Prof. Fratianni’s main fields of research include bioactive compounds, cereals, dairy products, vegetables, carotenoids, tocols, High-performance liquid chromatography, extraction, analytical method development, antioxidants, chromatographic method development, dairy science, milk, dairy technology, carotenoids, functional foods, fruit, drying technology, vegetables, cereals, tocopherols, and tocotrienols.
