Paola Di Matteo obtained her M.Sc. degree in Chemical Engineering from Sapienza University of Rome (Italy) in 2006. She earned her PhD in Food Biotechnology in 2011 at the University of Tuscia in Viterbo (Italy). From 2011 to 2019, she worked in the R&D division of a company operating in the lactic acid bacteria production sector. From 2019 to 2024, she was a research fellow at Sapienza University, and she currently holds the position of technician in the Department of Basic and Applied Sciences for Engineering. Her research activity focuses on the characterization of food matrices and phytochemicals, and on the development of electrochemical biosensors.
Paola Di Matteo obtained her M.Sc. degree in Chemical Engineering from Sapienza University of Rome (Italy) in 2006. She earned her PhD in Food Biotechnology in 2011 at the University of Tuscia in Viterbo (Italy). From 2011 to 2019, she worked in the R&D division of a company operating in the lactic acid bacteria production sector. From 2019 to 2024, she was a research fellow at Sapienza University, and she currently holds the position of technician in the Department of Basic and Applied Sciences for Engineering. Her research activity focuses on the characterization of food matrices and phytochemicals, and on the development of electrochemical biosensors.