University of Pisa
Francesca Venturi completed his Ph.D. at the age of 28 years from the Scuola Superiore Sant\'Anna, Pisa. She is a researcher in food technology of Pisa University. In 2008, she received a \"Special Mention\" at \"Montana Premium\" for food science research (with her colleague Zinnai A.). She published more than 70 papers in journals or volumes and serving as a referee for ACS journals. She was an author in an original patent of Pisa University (RM2010A000617) for extra-virgin olive oil extraction by addition of CO2. She was an invited speaker by Omics Group at Bioprocess 2013 (Kansas City, USA).
Food Science & Nutrition