Cesare Ravagli

Ph.D. candidate in "Agricultural, Environmental, and Food Science and Technology" at the University of Bologna since 2021, funded through PON scholarship, "GREEN" focus funds. My research primarily revolves around chemical-instrumental analysis of food products, specifically centered on the lipid fraction of foods, studies of oxidative evolution, formulation, and the exploration of ingredients derived from by-products of the food industry, as well as the characterization of aromatic volatile compounds in dairy and Allium plant species. Currently, my primary research project involves the development of innovative lipid blends using fats and oils extracted from by-products of the Italian agricultural industry, with the goal of replacing majorly imported fats. I am actively engaged in various national and European research projects and actively contribute to personal development and the pursuit of international projects.