C.F. studies the qualitative characteristics of cereals using chemical and spectroscopic analytical techniques aimed at creating new varieties with high-quality standards (color and quality of gluten). She takes care of the management of institutional research projects relating to monitoring by carrying out sample analyses with NIR and NIT spectroscopic methods and by writing dedicated, informative articles. She has developed an in-depth study of the milling process aimed at preserving the components with greater antioxidant / nutritional activity present in cereals. She studies the effects of agronomic practices, in the context of organic farming, on the organoleptic and nutritional characteristics of cereals (Spelled, Dicocco, Turanicum, Pigmented barley, Oats) and grain legumes (cicerchia, lupine and chickpea).