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Prof. Tullia Gallina Toschi

国籍:意大利
专业: 食品科技
学历:博士,于1990年荣获药物化学全荣誉学位
任职:意大利博洛尼亚大学研究员;
          意大利农业与食品科学部(DISTAL)橄榄油感官小组的创建者之一及协调员;
          意大利食品工业联合研究中心业务经理;
          意大利食品科学杂志合作编辑;
          意大利感官科学协会管理委员会委员;
          博洛尼亚大学“保证平等机会委员会”(CUG)主席       

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国籍:意大利
专业: 食品科技
学历:博士,于1990年荣获药物化学全荣誉学位
任职:意大利博洛尼亚大学研究员;
          意大利农业与食品科学部(DISTAL)橄榄油感官小组的创建者之一及协调员;
          意大利食品工业联合研究中心业务经理;
          意大利食品科学杂志合作编辑;
          意大利感官科学协会管理委员会委员;
          博洛尼亚大学“保证平等机会委员会”(CUG)主席       

图丽亚 嘉丽那 托斯奇教授

Prof. Tullia Gallina Toschi

 

图丽亚 嘉丽那 托斯奇教授,食品科技专业博士,于1990年荣获药物化学全荣誉学位。自1992年,在W.W. Christie博士的指导下在英格兰(Hannah研究所)工作,积累了丰富的长甘油三酯的立体定向分析和反式(E)脂肪酸的色谱和傅里叶变换红外光谱分析经验;1999年意大利博洛尼亚大学经全优认证并作为研究员工作。2004-2013年组织多门关于橄榄油感官分析的课程。她是意大利农业部认证的农业与食品科学部(DISTAL)橄榄油感官小组的创建者之一并担任协调员(被授予了感官品评管理师资质)。参与多项国家和欧洲项目,作为博洛尼亚大学承担项目UNIBO POR FESR 2007/2013 Action 3的协调者;在她自己的科研团队中,作为欧盟项目ECROPOLIS - 有机感官信息系统,欧盟第7期框架计划 Grant agreement n. 218477-2的协调员,目前是博洛尼亚大学承担项目的地平线2020计划OLEUM橄榄油项目的协调员。担任单元操作中食品分析与应用老师, 50余个博士学位或博士论文的导师,数个国际杂志的审核员,是意大利食品科学杂志的合作编辑及意大利ANVUR (VQR 2004-10)COST EU行动(2014)的评估员。她是超过120家杂志的合作编辑,其中大部分是国际索引(h-指数: 22/斯高帕斯数据库)。她还担任食品工业联合研究中心的业务经理,仪器和感官分析研究小组和食物废物创新中心的协调员,以及意大利食品科学杂志的合作编辑,意大利感官科学协会管理委员会委员(2014-2017年),并被委任为博洛尼亚大学“保证平等机会委员会”(CUG)主席(2013-2017年)。

 

Tullia Gallina Toschi, Full Professor, PhD Food Science and Technology, in 1990 got a full-honours degree in Pharmaceutical Chemistry. In 1992 she worked in Scotland (Hannah Research Institute) under the direction of Dr. W.W. Christie, where she developed a competence in the field of stereospecific analysis of triglycerides and chromatographic and FT-IR analysis of trans (E) fatty acids. In 1999 she got a full-merit confirmation as Researcher of the Alma Mater Studiorum - University of Bologna. She has been organizing many courses of olive oil sensory analysis (2004-2013). She is a founding member and coordinator (panel-leader enabled) of the OLIVE OIL SENSORY PANEL, recognized by Italian Ministry of Agricolture, of the Department of Agricultural and Food Sciences (DISTAL). She is the UNIBO coordinator of the project UNIBO POR FESR 2007/2013 Action 3 ("omissis .. water and bioactive compouns recovery from olive oil by-products..), of many national contracts, PhD tutor for the high training PhD E-PLUS Palestine, program of the Ministry of Foreign Affairs and took part, as coordinator of her research group, in European projects (ECROPOLIS - Organic Sensory Information System, 7th FP Grant agreement n. 218477-2 ). She's teacher of Food Analysis and Applications of Unit Operations (LM Chemistry, Food Technology L), president of two integrated courses, tutor of more than fifty Degree or Doctorate thesis, referee of several international journals and evaluator for the Italian ANVUR (VQR 2004-10) and for the DG-AGRI (Cost Actions). She is co-author of more than 120 publications, most of which internationally indexed (h-index: 22/Scopus), she is Operational Manager of the Agri-Food Center of Applied Research, coordinator of the research group of Instrumental and Sensory Analysis (http://www.distal.unibo.it/it/ricerca/ambiti-di-ricerca/scienze-e-tecnologie-degli-alimenti) and of the Food Waste Innovation Centre. She is co-editor of the Italian Journal of Food Science, member of the Management Board of the Italian Sensory science Society (2014-2017) and member of the Editorial Board of the Journal of Food Composition and Analysis (Elsevier, from 2015). On December the 6th she has been nominated President of the Guarantee Committee for Equal Opportunities, Employee Wellbeing and Non-Discrimination at Work - CUG of the Alma-Mater Studiorum - University of Bologna (four-year period 2013-2017).

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