Alyssa Hidalgo is an Associate Professor of the Department of Food, Environmental and Nutritional Sciences at the University of Milan. Her current research includes a) optimisation of food processing, formulation and quality; b) development of functional foods; c) study of the antioxidant properties of food products before and after in vitro digestion; d) evaluation and optimisation of the nutritional and technological quality of wheat, other cereals and legumes, and the influence of processing on their nutritional parameters; e) identification of chemical markers for evaluating the hygienic quality of raw materials in the final foods; f) evaluation and identification of heat damage indices; g) study of chemical and physical characteristics of tomato products, shell eggs and egg products. She has 101 publications with 2764 citations and an h-index of 31 (Scopus, 18 October 2023).