Cinzia Ingallina is Assistant Professor of food chemistry at Sapienza University of Rome, Italy. She is co-author of 33 publications, 3 patents and 5 book chapters. In 2015 she completed her PhD studies in Pharmaceutical Sciences spending 8 months at the Institute of Pharmaceutical Science, King’s College London, for the development of drug delivery systems. Her current research interests are focused on food chemistry, on the characterization and monitoring the foodstuff metabolic profiles by means of advance methodologies as NMR and UHPLC and on the study of the beneficial roles of foodstuffs in promoting human health and well-being.

E-mail: cinzia.ingallina@uniroma1.it