ANNA PERBELLINI
Lund
Summary
Master's graduate in Food Technology and Nutrition with expertise in biotechnology and sustainable food innovation. Proven experience in plant-based formulation, product characterization, and transforming food waste into functional products. Strong academic and research background emphasizes hands-on experimentation and scientific rigor. Focused on developing innovative food solutions through novel ingredients, fermentation, and protein functionality.
Overview
3
3
years of professional experience
Work History
Master Thesis - Food Chemistry and Formulation
Lund University | Sproud
Lund
12.2024 - 05.2025
- Optimized formulation and processing of a pea-based barista drink.
- Homogenization techniques - Microfluidization and Ultrasonication.
- Assessed effects of emulsifiers and calcium salts on stability using microscopy and particle size analysis.
Advance Course in Food Chemistry and Engineering
Lund University
Lund
08.2024 - 02.2025
- Drying techniques - Tunnel, Roller, and Spray drying
- In-vitro digestion (Infogest) to assess nutrient release from dried and encapsulated peanuts.
- Applied spectrophotometry to measure total phenolic content and antioxidant activity.
- Protein content analysis using Dumas method.
Project in Food Product Development
Lund University | Ljusgårda AB Supernormal Greens
Lund
08.2024 - 01.2025
- Developed a gluten-free snack from surplus hydroponic lettuce in collaboration with Ljusgårda AB Supernormal Greens.
- Focused on optimizing texture, taste, nutrition, and upcycling food waste.
- Targeted the Scandinavian market through sustainable, health-conscious processing.
- LTH - Innovation Price Winner 2025
Internship - Food Chemistry Research Group
University of Verona
Verona
10.2022 - 06.2023
- Applied complex coacervation as a nanoencapsulation technique to enhance anthocyanin stability from red cabbage.
- Utilized HPLC, DLS, and spectrophotometry for characterization.
- Contributed to the development of sensors for detecting food spoilage.
Education
Master of Science - Food Technology and Nutrition
LUND UNIVERSITY
Lund, Sweden01.2025
Bachelor of Science - Biotechnology
UNIVERSITY OF VERONA
Verona, Italy07-2023
Skills
- DLS and Mastersizer
- UV-Vis
- HPLC
- Antioxidant assays
- Spectrophotometry
- In-vitro digestion techniques
- Dumas method analysis
- Food formulation expertise
- Microsoft Office proficiency
- GraphPad software expertise
Languages
English
Advanced (C1)
C1
Italian
Native
Native
Oral Communication
“XIII Congresso Nazionale di Chimica degli Alimenti”, 29-31 May 2023, Marsala (Italy)
Ilaria Fierri, Laura De Marchi, Roberto Chignola, Giacomo Rossin, Federica Mainente, Anna Perbellini, Maria Bellumori, Ines Mancini, Gianni Zoccatelli “Anthocyanin nanoencapsulation through waste valorization: whey protein / high methoxy apple pectin complex coacervation” (2023)
Poster Presentation
“International Conference on Polyphenols", 03-06 July 2023, Nantes (France)
Ilaria Fierri, Laura De Marchi, Roberto Chignola, Giacomo Rossin, Federica Mainente, Anna Perbellini, Maria Bellumori, Ines Mancini, Gianni Zoccatelli “Nanoencapsulation of red cabbage anthocyanins by coacervation of whey proteins and high methoxyl pectin” (2023)
Publications
Nanoencapsulation of Anthocyanins from Red Cabbage (Brassica oleracea L. var. Capitata f. rubra) through Coacervation of Whey Protein Isolate and Apple High Methoxyl Pectin, Fierri I, De Marchi L, Chignola R, Rossin G, Bellumori M, Perbellini A, et al., 09/01/23, doi: 10.3390/antiox12091757
Timeline
Master Thesis - Food Chemistry and Formulation
Lund University | Sproud
12.2024 - 05.2025
Advance Course in Food Chemistry and Engineering
Lund University
08.2024 - 02.2025
Project in Food Product Development
Lund University | Ljusgårda AB Supernormal Greens
08.2024 - 01.2025
Internship - Food Chemistry Research Group
University of Verona
10.2022 - 06.2023
Master of Science - Food Technology and Nutrition
LUND UNIVERSITY
Bachelor of Science - Biotechnology
UNIVERSITY OF VERONA
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