Prof. Maria Teresa Rodriguez-Estrada currently works as an Associate Professor at the University of Bologna. She obtained her B.Sc. degree in Food Engineering at the Universidad Autonoma Metropolitana in 1988. In 1993, she obtained her M.S. degree in Food Science at the University of Massachusetts. In 1997, she received her Ph.D. degree in Food Biotechnology at the Università degli Studi di Firenze. She has worked at the University of Bologna since 1997, and, in 2014, she obtained the national qualification as an Associate Professor in the AGR/15 sector. She is the advisor and co-advisor of more than 68 B.Sc. theses and 12 Ph.D. theses. She has participated as a member of 7 European Ph.D. Dissertation Committees and two International Ph.D. Dissertation Committees (Instituto Tecnológico de Veracruz (Mexico)). Her interests mainly include: food compounds, food lipids, analysis of food lipids, meat products, analysis of meat products, oils and fats, and analysis of oils and fats.
Prof. Maria Teresa Rodriguez-Estrada currently works as an Associate Professor at the University of Bologna. She obtained her B.Sc. degree in Food Engineering at the Universidad Autonoma Metropolitana in 1988. In 1993, she obtained her M.S. degree in Food Science at the University of Massachusetts. In 1997, she received her Ph.D. degree in Food Biotechnology at the Università degli Studi di Firenze. She has worked at the University of Bologna since 1997, and, in 2014, she obtained the national qualification as an Associate Professor in the AGR/15 sector. She is the advisor and co-advisor of more than 68 B.Sc. theses and 12 Ph.D. theses. She has participated as a member of 7 European Ph.D. Dissertation Committees and two International Ph.D. Dissertation Committees (Instituto Tecnológico de Veracruz (Mexico)). Her interests mainly include: food compounds, food lipids, analysis of food lipids, meat products, analysis of meat products, oils and fats, and analysis of oils and fats.