2021 Bodner, Colora la scienza: draw science – Wissenschaft färben, available on Amazon

2021 Ph.D. in Food Chemistry, Free University of Bolzano (Italy)

2020 SCOPE (Science Communication Online Programme), Northwestern University (USA)

2016 M.Ed. in Didactic of non-linguistic disciplines in foreign languages, Pegaso University (Italy)

2015 Habilitation to teach science at high school level, University of Modena and Reggio Emilia (Italy)

2013 M.Ed. in Didactic of Scientific Disciplines, Pegaso University (Italy)

2010 M.Sc. in Industrial Biotechnology, University of Padova (Italy)

2008 B.Sc. in Biotechnology, University of Padova (Italy)

Since 2012 Chemistry Laboratory Technician at LaborTest (Bolzano, Italy) and Free University of Bolzano (Italy)

Since 2012 Science High School Teacher in Italy

Since 2011 Teaching Assistant to undergrad students at University of Padova and Free University of Bolzano (Italy)

Since 2010 Research Associate at University of Padova (Italy), University of Kiel (Germany), Free University of Bolzano (Italy), Technical University of Berlin (Germany), Federal Institute for Risk Assessment (Germany)

2021 Bodner, Rapid Analytical Methods for Food Integrity Analysis: a Short Review, Current Nutrition & Food Science, in press

2020 Bodner et al., Does bruising influence the volatile profile of pears?, Nutrition & Food Science, in press

2020 Asaduzzaman et al., Short-wave near infrared spectroscopy for the quality control of milk, Journal of Near Infrared Spectroscopy 28 (1), 3-9

2020 Bodner et al., Analytical Authentication of Butter Using Fourier Transform Infrared Spectroscopy Coupled with Chemometrics, International Journal of Nutrition and Food Engineering 160 (4), 42-49

2019 Bodner et al., Effect of harvesting altitude, fermentation time and roasting degree on the aroma released by coffee powder monitored by proton transfer reaction mass spectrometry, European Food Research and Technology 245 (7), 1499-1506

2019 Haman et al., Lipid autoxidation of fish, lard, corn and linseed oils by isothermal calorimetry, Italian Journal of Food Science 31

2014 Ruberti et al., Mitochondria change dynamics and morphology during grapevine leaf senescence, PLoS One 9 (7)