Ersilia Barbarulo has a degree in Food Science and Technology from the “Federico II” University of Naples. A specialist in Agri-food BioTechnology with a focus on analytical chemistry to improve nutritional characteristics of foods (e.g. vitamins) and reducing adverse reactions.
Ersilia has served as a research at the research institute of “Cirio Ricerche”, on a project aimed at the creation of food products “with high nutritional value”. She also authored a research article on the “study of nurture of production process of the Annurca Apple” seeking to preserve it’s high nutraceutical components.
Ersilia is also a Laboratory Analyst for quality control for Food Companies and Expert Lecturer in Chemistry and Food Science at the IPSEOA Institutes in Campania.