Education：
1993: Ph.D. – Pharmaceutical Chemistry and Technology at the University of Pavia, Italy.
1989: B.Sc. - Pharmaceutical Chemistry and Technology at the University of Pavia, Italy. Professional Experience： 2019: successful candidate of the public competition for Full professor in Food Chemistry at the Department of Pharmacy, University of Naples Federico II, Italy.
2015-2019: Associate professor in Food Chemistry at the Dept. of Drug Sciences, University of Pavia,
Italy.
2002-2015: Assistant professor in Food Chemistry, Dept. of Pharmaceutical Chemistry, University of Pavia, Italy.
1998: VII level technician in Pharmaceutical Chemistry, Dept. of Pharmaceutical Chemistry, University of Pavia, Italy.
1996-1997: Post-doc position, Dept. of Pharmaceutical Chemistry, University of Pavia, Italy. Scientific Research Field： 1) the study of biological properties of natural compounds either naturally occurring or induced in foods following thermo/technological treatments, useful in food, nutraceutical and pharmaceutical fields; In particular M.D. studied the antibacterial, antioxidant, antiadhesive, anticaries, antidepressive-like, anti-inflammatory properties.
2) the development of analytical spectrophotometric and chromatographyc methods (TLC, GC, GFC, HPLC, HPLC-ESI-MSn) for the identification and determination of biological active compounds occurring in foods and natural extracts.
3) the study of bioaccessibility, bioavailability and mechanisms of action at molecular levels of food components, especially of plant origin, including epigenetic mechanism of actions. Social academic post and honor： 1.1989-2012, member of the Food Chemistry Laboratory of the Department of Drug Sciences at the University of Pavia.
2.2012 -2019, in charge of the Food Chemistry Laboratory of the Department of Drug Sciences at the University of Pavia.
3.Award: 11 Women of Science at the University of Pavia
4.Winners of the 2017 Tanners for the Most Cited Articles of 2014
Teaching Courses： M.D. teaching activity started in 2003 as Assistant Professor of: “Dietetic Products”,
“Food Chemistry”
“Food Chemistry and Analysis” Published papers： In the past five years, she has hosted two EU and three Italian national projects and the research activity is documented by 159 scientific papers and by 127 communications to national and international congresses (51 oral communication and 76 posters) and 3 book chapters (H-index: 36; pubblications: 159; citations: 4383 - (Scopus 09/04/2019). She is a reviewer of papers for about 40 international Journals (among which, Journal of Agriculture and Food Chemistry, International Journal of Food Science and Technology, Food and Chemical Toxicology, Food Research International, Food Chemistry, etc.). Main Scientific Research Projects： Prof. Daglia’s research activity has been supported by local grants (Progetto d'Ateneo of Pavia University), by regional grants (Veneto - Lombardia), by national grants (MISE: Italian Ministry of Economic Development, MURST co-financing for PRIN projects, Italian Ministry of University), and by EU grant, in which she was involved as principal investigator or as a member of the Research Unit.
In addition, she is scientific responsible for many projects funded by Italian and European Nutraceutical Companies. Patents Scientific Research Achievements and Awards Number of postgraduates under supervision Number of supervised masters and Ph.D. Number of supervised undergraduates The above information updated： Sep2019 | 