Personale docente

01/11/2025 – ongoing          Associate professor

Department of Food and Drug, University of Parma

• Lecturer of Food Chemistry (MSc in Food Science and Technology) (AA 2023/24, 2024/25, 2025/26)
• Lecturer of the course Valorization of Agroindustrial Residues through Different Biorefinery Routes (PhD course in Food Science)
• Research in the field of Food Chemistry: recovery of by-products and waste from the agri-food chain, quality and authenticity peptide markers, gluten digestion and protein characterization.

01/11/2022 – 31/10/2025   Assistant professor

Department of Food and Drug, University of Parma

• Lecturer of the course of Composition and Organoleptic Characterization of Food (BSc in Food System: Management, Sustainability and Technologies) and of the course of Lab. Chemical Composition of Raw Materials (BSc in Quality and Procurement of Raw Materials for Agri-Food) (AA 2022/23)
• Lecturer of Food Chemistry (MSc in Food Science and Technology) (AA 2023/24, 2024/25)
• Research in the field of Food Chemistry: recovery of by-products and waste from the agri-food chain, quality and authenticity peptide markers, gluten digestion and protein characterization.

01/07/2022 – 31/10/2022       Research fellow

Department of Food and Drug, University of Parma

• Molecular and functional characterization of food protein matrices

         01/07/2019 – 30/06/2022       Assistant professor

         Department of Food and Drug, University of Parma

• Lecturer of the laboratory course of Chemistry Applied to Food (BSc in Food Science and Technology) and of the course of Food Authenticity with Molecular Markers (PhD course in Food Science)
• Research in the field of Food Chemistry: recovery of by-products and waste from the agri-food chain 

02/11/2017 – 30/06/2019        Assistant professor

Department of Human Sciences and Promotion of the Quality of Life, San Raffaele University Rome

• Lecturer of the course of Food Chemistry (BSc in Food and Gastronomy Science) and of the course of Inorganic and Organic Chemistry (BSc in Food and Gastronomy Science)
• Research in the field of Food Chemistry: recovery of by-products and waste from the agri-food chain, study of peptides involved in celiac disease and development of analytical methods to evaluate the authenticity of food.

16/06/2011 – 31/10/2017        Research fellows

University of Parma

16/05/2016-31/10/2017: Interdepartmental Centre SITEIA.PARMA, University of Parma

• Simulated gastrointestinal digestion of wheat and derivatives.

          16/10/2015-15/05/2015: Department of Food Science, University of Parma

• Functional, structural and allergenic properties of the protein and peptide fraction of food products                 16/10/2013-15/10/2015: Interdepartmental Centre SITEIA.PARMA, University of Parma
• Determination of the nitrogen fraction in complex food matrices and its properties

          16/06/2011-15/06/2013: Department of Organic and Industrial Chemistry/Department of Food Science, University of Parma

• Gluten digestion: pathogenic peptides for celiac disease 

Metrics

Scopus ID: 54941575000

ORCID: 0000-0003-4444-0676

1,888 Citations by 1,608 documents

78 Documents

27 h-index

Selected publications

Current trends in ancient grains-based foodstuffs: insights into nutritional aspects and technological applications. Boukid, F., Folloni, S., Sforza, ..., Vittadini, E., Prandi, B. Comprehensive Reviews in Food Science and Food Safety, 2018, 17(1), pp. 123–136. 146 Citations.

Food wastes from agrifood industry as possible sources of proteins: a detailed molecular view on the composition of the nitrogen fraction, amino acid profile and racemisation degree of 39 food waste streams. Prandi, B., Faccini, A., Lambertini, F., ..., Elst, K., Sforza, S. Food Chemistry, 2019, 286, pp. 567–575. 104 Citations.

Pectin oligosaccharides from sugar beet pulp: molecular characterization and potential prebiotic activity. Prandi, B., Baldassarre, S., Babbar, N., ..., Elst, K., Sforza, S. Food and Function, 2018, 9(3), pp. 1557–1569. 97 Citations.

Peptides from gluten digestion: a comparison between old and modern wheat varieties. Prandi, B., Tedeschi, T., Folloni, S., Galaverna, G., Sforza, S. Food Research International, 2017, 91, pp. 92–102. 77 Citations.

Projects responsibility

ProMixQual (Recovery of alternative proteins extracted from plant by-products for the development of hybrid formulations with high nutritional value for the food industry), POR-FESR, PG/2023/312877, Call for Laboratories 2023 (DGR 2097/2022). Professor Barbara Prandi is the scientific director for SITEIA.PARMA. Project ongoing.

Innovative analytical platform for the detection of anti-nutritional factors in raw and processed beans (Nutribean). University Call for Research 2023 - Action B. Dr. Barbara Prandi is the scientific director. Project ongoing.