Lara Manzocco

Lara Manzocco is full Professor of Food Science and Technology at the University of Udine, Italy, where she received her PhD in Food Biotechnology. Her research explores innovative non-thermal technologies to enhance food stability, structure, and functionality. She has developed novel processes for producing highly porous food-grade aerogels, studying how porosity affects their performance as structuring agents, delivery systems, and absorbents. She has authored over 170 peer-reviewed papers in international journals and is responsible for research projects funded by national and European organizations, as well as private companies. She has delivered lectures at national and international symposia, conferences and workshops.