Biography

Anna Arnoldi (F), currently retired, has been full professor of Food chemistry and Dietary products, Department of Pharmaceutical Sciences, Faculty of Pharmacy, University of Milan, Italy (UMIL). She has also President of the Undergraduate Course in Herbal Sciences and Technologies and Chairperson of her Department from 2017 to 2020. She has a long experience in the collaboration with nutritionists, pharmacologists, and physicians.

Studies and Academics.
Studies. Prof. Anna Arnoldi was born on 04/28/1952 in Bergamo (Italy). She got her gymnasium diploma in July 1971, her master degree in Chemistry on 11/3/1976 with the score 110/110 cum laude, in UMIL, and PhD in Chemistry in March 1980, in the same university.
Academics. From 12/01/1976 to 06/30/1977 she worked as Assistant in the Institute of Chemistry of the Polytechnic of Milan, under the supervision of prof. Francesco Minisci. From 09/01/1977 to 10/31/1981 she worked as Research fellow in the Department of Agri-Food Molecular Sciences (DISMA) of the Faculty of Agriculture of UMIL, under the supervision of prof. Lucio Merlini. From 11/01/1981 to 10/31/1992 she worked as Researcher in Organic Chemistry in the Faculty of Agriculture of UMIL, under the supervision of prof. Lucio Merlini. Since 11/01/1992, she is Professor in Food Chemistry in the Faculty of Pharmacy of UMIL. About 200 students have got their Bachelor Diploma, Master Degree, or PhD Diploma under her supervision.

Major research interests in the last decade:
1) Food protein analysis: structure elucidation, identification of food allergens, and development of analytical methods by mass spectrometry, shot-gun proteomics, 2D-electrophoresis.
2) Chemical reactions in foods induced by processing: protein modifications and toxicological / sensory consequences.
3) Development of innovative functional foods and dietary supplements from legumes for the prevention of chronic diseases and other pathologies.
4) Investigation of the health-promoting properties of lupin proteins and other plant proteins.
5) Identification and development of innovative analytical methods for the quantification of low molecular weight bioactive components of foods.

She is considered one major world expert on plant proteins and she is regularly enrolled as invited speaker at international congresses on lupin or grain legumes.

International grants.
Coordinator of the European project PROCESSED-FOODS, "Optimization of the Maillard reaction. A way to improve quality and safety of thermally processed food”; contract PF4-FAIR-CT96-1080, total grant 2,109,000 euros; period 08/01/1996 - 07/31/1999.
Coordinator of the European project HEALTHY-PROFOODS, “Optimized processes for preparing healthy and added value food ingredients from lupin kernels, the European protein-rich grain legume”; contract PF5-QLK1-2002-2235, total grant 1,958,305 euros; period 01/01/2003 - 12/31/2005.
Scientific coordinator of the European project BIOPROFIBRE, “Development of cholesterol lowering foods through bioactive proteins and fibers”, contract PF6-SME-CT-2006-032075, total grant 1,215,350 euros; period 07/01/2006 - 05/31/2009.
Coordinator of the European project LUPICARP, “Innovative functional foods from sweet lupin for cardiovascular prevention”; contract PF7-SME-2011-GA-285819, total grant 1,023,000 euros, period 10/01/2011 - 31/03/2014.