Francesca Lambertini is an experienced professional in food science and analytical research with a strong background in food safety and quality. Currently, Francesca manages the Analytical Laboratory and conducts food science research at Barilla Group since October 2020. Francesca has been involved with Barilla Spa since August 2011 as a Food Safety Researcher, focusing on the development and validation of analytical methods for detecting chemical contaminants in food and packaging. Prior experience includes serving as a Research Assistant for the European project "PROSPARE" at the University of Parma, where molecular characterization and evaluation of protein hydrolyzates from poultry by-products were conducted, along with research fellowship work on the biological and functional properties of these hydrolyzates. Academic credentials include a PhD in Food Chemistry and a Master’s Degree in Food Science and Technology, both from Università degli Studi di Parma.
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