Giorgia Spigno

Giorgia Spigno is an accomplished academic and industry professional currently serving as the Editor In Chief for the International Journal of Food Science at Hindawi Publishing since August 2021. Giorgia has been a Full Professor and Associate Professor at Università Cattolica del Sacro Cuore since November 2000, focusing on Food Science and Technology, and teaches courses in Food Processing, Food Plants, and Food Packaging at both undergraduate and graduate levels. Additionally, Giorgia has been a member of the Ordine dei Tecnologi Alimentari dell'Emilia Romagna Toscana Marche ed Umbria since June 2021. Giorgia's research expertise includes the development of innovative food processes and products, shelf-life evaluation, and the conversion of food residues into valuable food ingredients and additives. Giorgia holds a Ph.D. in Chemical Engineering from Università degli Studi di Genova (2000-2003) and a Master's degree in Food Science and Technology from Università Cattolica del Sacro Cuore (1994-1999).