Sergio Ghidini graduated in Veterinary Medicine in 1998 at the University of Parma. He got a Ph.D. in “Chemistry, Technology and Hygiene of Food” in 2001 at the University of Torino. Actually he is associate professor of food inspection at the University of Parma.
His research deals mainly with chemical contamination of food of animal origin. He, also, studies new methods to certify the authenticity food products. Moreover, he is involved in the development of innovative methods of food inspection in the meat chain.