Researcher for the Italian National Research Council, Giovanna Battelli's research is focused on dairy research, with particular emphasis on lipophilic compounds and include: the identification of markers for the characterization of traditional and PDO cheeses, like fatty acids and terpenes; the study of the production and evolution of volatile flavor compounds in fermented food (cheese, yogurt, but also beer and wine) as the result of the biochemistry activity of the microbiota, with the aim to identify defects or to improve flavor characteristics; the study of nutraceutical value of cheeses and how to improve it feeding animals with diet containing high level omega3 fatty acids plants.
