Ksenia Morozova is a researcher at the Faculty of Science and Technology of the Free University of Bolzano, Italy. She obtained her PhD in Food Chemistry in 2014 at the University of Hohenheim, Germany. She is teaching Food Chemistry and Reaction Kinetics in Food for Master Students.
research interest
Her research interests include food chemical composition and
antioxidants using nuclear magnetic resonance, liquid chromatography,
mass spectrometry, and electrochemistry.
