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Maria Daglia

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Prof. Maria Daglia obtained her degree in Chemical and Pharmaceutical Technologies in 1989 at the University of Pavia – Italy (110/110 cum laude). In 1993, she received her PhD in Chemical and Pharmaceutical Technologies, in 1996, she obtained her Specialization in “Farmacia Industriale” (50/50) and a Post-Doctoral fellowship at the University of Pavia. In 2002, she became Assistant Professor in Food Chemistry, in 2015 she was Associate Professor in Food Chemistry at the University of Pavia. From 2019 she is Full Professor in Food Chemistry at the University of Naples Federico II and Guest Professor at the International Research Center for Food Nutrition and Safety, Jiangsu University, China.

Maria Daglia scientific activity is focused on the study of functional properties of foods, especially food supplements, with in vitro and in vivo model systems, development of analytical methods for the determination of food and natural compounds, and planning of clinical trials on foods following the current European Legislation. M.D. research activity is documented by 227 scientific papers (Scopus 14 Jan 2022: Total citations 10430; H-index 53), and 142 communications to national and international congresses. M.D. was included in the list of 2021 Highly Cited Researchers by Clarivate (Web of Science).

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