Biography

Silvia Carlin studied Food Science and Technology at the University of Udine, where she graduated in 1998. She obtained the PhD discussing the thesis: ”Influence of the environment and viticultural practices on wine aroma. An untargeted metabolomics approach using comprehensive two-dimensional gas chromatography”. Since 1998 she worked at the Research and Innovation Centre of the Fondazione Edmund Mach (Trento, Italy) taking part in several research investigations on different food matrices (wine, cheese, honey, and different fruits). She deals with analytical methods to study the volatile compounds mainly in grape and wine using SPME and SPE with GC-MS, GC-O and GC×GC-MS techniques. Since 2004 she has been part of the permanent staff in the Food Quality and Nutrition Area.