Contributor

Prof. Dr. Anna Arnoldi

Anna Arnoldi is Professor of Food Chemistry and Functional Foods at the School of Pharmacy in the University of Milan.

Prof. Arnoldi’s main research interests include: health promoting components of grain legumes (soybean, lupin, pea) and nutraceuticals for the prevention of cardiovascular disease.

Prof. Arnoldi has been the coordinator of two European research projects, including “Optimised processes for preparing healthy and added value food ingredients from lupin kernels, the European protein-rich grain legume”.

She was vice-president of the European Association on Grain Legumes (AEP) from 2004 to 2007 and is one of founders of the academic spin-off HPF-Nutraceutics which develops new nutraceuticals from legumes.

Prof. Arnoldi has published more than 130 papers in international journal and books, and holds 5 patents.