Marta has a BSc in Food Science and Technology and a MSc in Food and Human Nutrition both earned at Università degli Studi di Milano. Her research focused on the role of phytochemicals in the treatment of diabetes and during her studies she worked for a year in the University’s Cereal research Lab analyzing the different uses of gluten. Her industry experience includes collaborating with sensory science teams to support RD&A product innovation as well as working in the area of nutrition science researching public health nutrition initiatives across Europe.
This is a very interesting article that was first posted in June 2025, and due to its popularity the KHNI would like to draw your attention to this informative read. Over the past decade, the global prevalence of obesity has escalated to alarming levels, prompting significant public health concerns. In 2022, approximately 1 in 8… Read more »
Salt intake is significantly higher than the daily recommendation in many countries. What is being done globally to reduce salt intake, and how effective have these strategies been?
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