Corinne Bani

WORK HISTORY

EDUCATION

ABOUT CORINNE BANI

I graduated in Chemical Safety and Environmental Toxicological Sciences (SSCTA) at Università degli Studi di Milano (UNIMI) in November 2019 and in the Master of Science in Nutrition and Health Sciences at UNIMI with honors in July 2021. From April 2019 until November 2019, then from October 2020 until July 2021, I did a curricular internship at the Laboratory of Toxicology, group of Food Chemistry and Toxicology (DiSFeB). From July 2021 until October 2021, I voluntarily attended the same laboratory to increase my knowledge and skills in this area. Thanks to this extra-training period I could apply and obtain in October 2021 the PhD fellowship in Nutrition Sciences at the laboratory of Toxicology, group of Food Chemistry and Toxicology with a project entitled ‘’Study of the beneficial effects and the safety of some alternative gluten-free cereals not commonly used in the gluten-free diet’’. The PhD program and the topic of my research gave me the opportunity of a research stay period at Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Department of Technological Processes and Biotechnology. Furthermore, in 2023 I achieved an Advanced course in Health properties of natural products. In July 2023 I obtained a Research Grant 20••••23 from the OIV, with the following project: “Contaminants in wine and grape products: levels, effects of viticulture practices and potential impact on human health”. I also collaborated with the startup Glutensens (20••••25), which develops high-tech devices to detect gluten contamination, thus supporting people with celiac disease. From October 2024 to September 2025, I have been post-doctoral research fellow at the Chemistry and Toxicology Laboratory (DiSFeB).