Emanuela Zanardi graduated in Chemistry at the University of Parma, and awarded a PhD in Food Chemistry, Technology and Safety from the University of Turin, Italy. She currently serves as Associate Professor in Inspection of Food of Animal Origin at the Department of Food and Drug of the University of Parma, Italy. She has matured a specific experience on the study of meat and meat products, with particular regard on quality and sanitary aspects. Her activity also covers the research and the risk characterization from the exposure to chemical contaminants in food of animal origin, and the development of analytical methods for food authenticity. Her research activity is attested by more than 70 publications on national and international peer-reviewed journals, and book chapters.