Nov. 30 – Her name is Emma Chiavaro and she is a researcher for the Department of Food Science at the University of Parma. Emma was recently awarded a prestigious award: she was, in fact, named editor in chief for the book “Differential scanning calorimetry: applications in fat and oil technology”, published by the prestigious American publishing house CRC Press (Taylor and Francis Group). Emma Chiavaro has designed and developed the contents of this innovative text in the international scientific community, which focuses on the application of calorimetric techniques in the field of oils and fats technology, Furthermore, she provided assistance for several European and non-European experts in the sector. The completed draft should be ready by early 2014.
