Luziana Hoxha academic education is in Food Chemistry and she earned a PhD in Food Science and Biotechnology, in Albania. Her research interest is focused on food quality, traceability, food data composition, waste valorization, functional food, sustainable food production systems, innovation. She authored more than 50 journal and conference papers, published a monograph, prepared the first edition of the Albanian Food Composition Table, and co-authored a university textbook.

In 2023, she was awarded with a prestigious MSCA Postdoctoral Fellowship to develop the BionovFOOD project with Prof. Matteo Marangon. The project includes a secondment phase of 6 months at the Swedish Center for Resource Recovery, University of Borås, Sweden, under the supervision of Prof. Mohammad Taherzadeh. Her MSCA project will investigate novel approaches for the valorization of organic by-products sourced from the distillery industry by including them into a biorefinery system that will bio-convert them into alternative and allergen-free protein-rich ingredients that will be used to design and develop novel foods. The BionovFOOD project will create synergies and co-benefits across 4 priority areas: nutrition and healthy diets; climate and environment; circularity and resource efficiency; and innovation. 

Working under the supervision of Prof. Marangon, a leading expert in the valorization of winemaking and distillation by-products, and with Prof. Taherzadeh, a world-class expert in the set-up of biorefinery to produce protein-rich biomass from fungi, will maximize the success of project results and provide opportunities to greatly expand her technical, research and academic skills.