On the 23rd of February 2022 Lucrezia Furfaro discussed her Thesis in Food Science and Technology entitled “CHEMICAL CHARACTERIZATION OF HEMP FLOUR AND OIL FROM ORGANIC AGRICULTURE”. The thesis work has been supervised by Prof. Martini Cirlini with the collaboration of Lorenzo Del Vecchio. The work has been carried out by the Departiment of Food and Drug of the University of Parma.
