लेखक: Maria Micali

Alessandra Pellerito is a Biologist graduated at the University of Bologna, Italy (2013) with full marks (110/100 cum laude) after the initial B.Sc. in Biology (Palermo, Italy). After a short period spent in the United Kingdom, Dr Pellerito moved to Germany (Magdeburg), where she has been working for two years as Research Assistant at the Leibniz Institute for Neurobiology. At present, Dr. Pellerito works as Food Consultant in the private sector (Germany). Alessandra’s first article on food chemistry – Mania I, Barone C, Pellerito A, Laganà P, Parisi S,  Trasparenza e Valorizzazione delle Produzioni Alimentari. L’etichettatura e la Tracciabilità di Filiera come Strumenti di Tutela delle Produzioni Alimentari, Industrie Alimentari (2017) – concerns authenticity problems, traceability and food labelling in the current European market. Ralf Dounz-Weigt is a socialworker in case management at the Department of Childrens” and Young Peoples” Affairs of the city of Magdeburg, Germany. After His B.A. in social works, He is currently studying international social works (M. Sc.) in Hildesheim, Germany. Ralf has gained His experience in food sharing activities working as head of social facility and project manager at EMMA Spielwagen e.V., Magdeburg in the last six years. Maria Micali is an experienced author in the field of food science and technology, with particular focus in chemistry, microbiology and hygiene. Dr. Micali obtained a Ph D in food hygiene from the University of Messina, Italy, and she has been working on food chemistry and technology, food packaging hygiene, chemical and technological features of cheeses, study of sensorial features with reference to HACCP researches, and mandatory food traceability. Dr. Micali is also a lecturer in different sectors, including professional training. Her published works include ‘The maximum water absorption in cheeses. Tripartite networks of absorbed molecules per nitrogen’ (2009), ‘The Chemistry of Thermal Food Processing Procedures’ (2016), and ‘Traceability in the Cheesemaking Field. The Regulatory Ambit and Practical Solutions’ (2016).