Full Professor of Food Chemistry - University of Parma, Parma, Italy
Prof. Gianni Galaverna, PhD in Chemical Sciences, is Full Professor of Food Chemistry at the University of Parma (Italy), since 2015. He is the leader of the Food Chemistry group at the Food and Drug Department. He has been involved in food safety and chemistry of xenobiotics and bioactive compounds for 25+ years. His main field of research is related to the study of natural bioactive compounds and natural toxins, with a special focus on mycotoxins, on the evaluation of their (bio)transformation along the food supply chain, and on their catabolic fate
and toxicological relevance in humans. Prof. Galaverna has been PI and/or key-personnel of several European, National and Regional research project in the area of food chemistry and food safety and he is co-author of 121+ peer reviewed International Journal papers (h-index: 30). He’s member of editorial boards, of the National Academy of Agriculture and of the 2nd Commission of the Eat’Safe project (Italy-China Dialogue on Food Safety).