“We are what we eat.” Nothing could be truer, and this is precisely why it’s so important to know what ingredients go into the foods we eat every day, how they’ve been prepared and packaged, and how to check best-before dates and read nutrition facts. In fact, before we put a product in our supermarket trolley, we should carefully read the label that carries the main information about it and that tells us, for example, what country the ingredients come from, if it contains preservatives, colouring agents or allergens, or if there are any flavourings or other additives. What’s the difference between quick freezing and ordinary freezing? What should you look for before you buy fish? How many types of food oil are there, and how can you recognize them? This handbook gives the answers to all these questions and to many others, so finally you’ll be able to eat what you’ve chosen, bought and eaten aware of everything you need to know.
Serena Pironi was born in Rimini in 1978. After attending a senior science school, she graduated at Bologna University’s Faculty of Agriculture. In 2004 she passed her state examination to become a Food Technologist, and later in the same year registered with the respective professional association. In subsequent years she attended a number of specialist courses, becoming an ISO 9001 Lead Auditor and a BRC and ISO 17025 Internal Auditor, and after a series of collaborations became a trainer in food hygiene, education and classifications for public and private bodies. From 2009 to 2015 she was the President of the Order of Food Technologists of Emilia Romagna, Tuscany, Marche and Umbria. In 2014 she followed a specialization in the sector of materials intended to come into contact with foodstuffs, becoming a Food Contact Expert with the AIBO-FCE Association of Food Contact Experts, and in 2015 she extended her expertise with audits for hospitality structures, registering with the appropriate professional association. Over 2014 and 2015 she attended a master class in Human Nutrition and Dietetics (Marche Polytechnic University – Funiber), and in 2015 she opened her own company, PI.GA. Service Sas (www.pigaservice.it), providing consultancy services for the food industry.