Paola Di Matteo is research fellow at DICMA Department of Sapienza University of Rome. She is commited to the project “Preservation and processing of high-value nutritional fruit and vegetable products for the prolongation of shelf life”. She earned a Degree in Chemical Engeneering from Sapienza University of Rome in 2006 and achieved PhD in Food Biotechnology from the University of Tuscia in Viterbo in 2011. Her scientific activity has been focused on the biotechnological production of vanillin, on the development of membrane processes for the production of low-alcohol beer and on the characterization of several food matrices by HPLC-MS and GC technique.

E-mail: p.dimatteo@uniroma1.it