Graduate in Food Sciences and Technologies, University of Udine, 2001. Since 2006, she is authorised to carry out the Food Technologist activity and is registered in the professional association register of the region Veneto and Trentino Alto Adige, No. 63. She starts her career at a consulting firm. Following, she collaborates as a quality insurance and control officer for companies operating in the confectionery and wine sectors. Since 2005, she focuses exclusively on her work as a freelancer, which allows her to increase the number of client businesses and areas of competence, specialising in the fish and meat processing divisions.
Over the years she also focuses on education teaching at the Food Technologists Association and the University of Padua.
Main areas of competence:
Implementation of food quality and safety management systems (BRC, IFS, ISO 9001, ISO 22000, ISO 22005 certifications and product certifications). She supports companies in order to successfully pass second party inspections by Italian or foreign large scale retail channel groups (in Italian, GDO) or food sector multinationals. She can prepare technical sheets and specifications, labelling and other technical documentation in Italian and English. Development of company quality control plans, in cooperation with analysis laboratories and university Food Sciences Departments. Study and validation of food products shelf life. Collaborations as for the study and planning of new products and implementation of new production lines. Support for companies who need to interface with monitoring bodies (NAS, ASL, Ministry of Health, ICQ – Fraud Monitoring Agency). Teaching courses dedicated to Dieticians. She is member of a group of panellists trained in sensory food evaluation. First, second and third party audits for management systems concerning food quality and other relevant industry standards.