Food Chemist, graduated at the University of Genoa, Italy – with a deep knowledge in Oils & Fats – she developed her carrier mainly in the food and olive oil business through various technical and then managerial roles in Quality, R&D, Supply Chain, Regulatory Affairs and PR areas in a multinational environment.

In 2016 joined Deoleo (the largest world Olive Oil Company) and is currently Scientific & Public Affairs Director.

Additional roles:

• President of Olive Oil Group of ASSITOL (Italian Edible Oil Industry Association)
• Past President of FOOI (Italian Olive Oil Interprofessional)
• Past President of FEDOLIVE (European Federation of Olive Oil Industry)
• Board Member of SISSG (Italian Society for Oil and Fats)
• Past Board Member of CTG (National Technical Committee for vegetable oils)
• Member of EuroFedLipid (European Society for Oil and Fats)
• Observer at the IOOC Chemists’ Expert Group for Olive Oils and Pomace Oils.
• Member of Oil & Fats Technical Committee at UNI – ISO