Daniela Spandri
Tecnologo Alimentare, Ordine del Piemonte e Valle d’Aosta, Italy
Biography
Daniela Spandri has completed her Master’s degree in Food Science and Technology at the at Milano’s University, discussing a work of thesis about a new nanosensor coated with PE film suitable for quality control in complex food matrices. After that, she attend some courses in UK and in Italy. She worked in food industry and here she has acquired a solid experience in industrial and artisanal bakery, and has a brief experience in jellies and jams industry. She is a Food Technologist, and from 2017 she is part of professional order of Food Technologists from Piemonte and Valle d’Aosta.
Abstract
Abstract : The food technologist: The professional of quality and food safety