ACADEMIC CAREER
From 1/09/2024
Associate Professor
Department of Agricultural and Food Sciences
Scientific-disciplinary sector: AGRI-04/B Agricultural Mechanics
From 01/09/2021 to 31/08/2024
Tenure-track Researcher (RTDB)
Department of Agricultural and Food Sciences (University of Bologna)
Scientific-disciplinary sector: AGR/09 Agricultural Mechanics
From 2/05/2019 to 31/08/2021
Fixed-term Researcher (RTDA)
Department of Agricultural and Food Sciences (University of Bologna)
Scientific-disciplinary sector: AGR/09 Agricultural Mechanics
From 1/01/2019 to 30/03/2019
Department of Agricultural and Food Sciences (University of Bologna)
Research collaboration within the H2020 OLEUM project: “Multivariate statistics and artificial neural networks combined with chemical/physical analysis techniques for olive oil” .
From 01/01/2017 to 31/12/2018
Interdepartmental Centre for Industrial Agrofood Research (University of Bologna)
Research grant for the project: “Innovation in the fruit and vegetable sector – numerical methods for studying the shelf-life of frozen products” .
From 01/01/2015 to 31/12/2016
Department of Agricultural and Food Sciences (University of Bologna)
Research grant for the project: “Inverse methods and numerical simulation for the characterization of products and the improvement of agri-food processes” .
From 15/03/2014 to 15/12/2014
Department of Agricultural and Food Sciences (University of Bologna)
Research collaboration within the EU FP7 KBBE STARTEC project: “Evaluation of the effects of plasma gas treatment on the qualitative properties of plant-based products” .
From 15/03/2012 to 14/03/2014
Department of Agricultural and Food Sciences (University of Bologna)
Research grant for the project: “Numerical simulation and multivariate statistics applied to the qualification of agri-food products and processes” .
From 17/01/2011 to 16/01/2012
Cesena Campus, University of Bologna
Research grant for the project: “Experimental techniques and numerical simulation for the control and qualification of raw materials and food preparations” .
From 1/12/2009 to 31/10/2010
Department of Agricultural Economics and Engineering (University of Bologna)
Spinner Consortium Scholarship (SPINNER 2013 programme) for the technology transfer project: “Technology transfer of an innovative hot-air method for surface decontamination of eggs” .
INSTITUTIONAL ROLES
• Institutional representative: Delegate for international relations, Department of Agricultural and Food Sciences, University of Bologna (2024–present).
• Institutional representative: Delegate for student guidance for bachelor’s and master’s programmes at the Cesena Campus, Department of Agricultural and Food Sciences, University of Bologna (2021–2024).
• Deputy Coordinator of the Bachelor’s Degree in Gastronomic Sciences and Culture, University of Bologna (2025–present).
• Secretary of the Bachelor’s Degree in Gastronomic Sciences and Culture, University of Bologna (2021–present).
• Member of the Quality Assurance (QA) Committee of the Bachelor’s Degree in Gastronomic Sciences and Culture, University of Bologna (2021–present).
• Head of teaching and research activities (RDRL) of the Mechanical Workshop at the Interdepartmental Centre for Industrial Agrofood Research (CIRI-AGRO), University of Bologna (2019–present).
• Member of the Communication and Promotion Committee at the Interdepartmental Centre for Industrial Agrofood Research (CIRI-AGRO), University of Bologna (2019–present).
RESEARCH PROJECTS
Participation in European projects
• EIT Food KIC REIMS. REIMS-based analysis platform for improved traceability and consumer purchase intention of high-end food products (2021/2022).
• EIT Food SafeLivery. Innovative food delivery services and protocols to reduce the risk of surface and packaging contamination of “Ready To Eat Foods” with the COVID-19 virus and other agents (2020/2021).
• H2020 OLEUM. Advanced solutions for assuring the overall authenticity and quality of olive oil (2016/2022).
• STARTEC. Decision Support Tools to ensure safe, tasty and nutritious Advanced Ready-To-Eat foods for healthy and vulnerable Consumers (2012/2015).
• FP6 RESCAPE. Reducing Egg Susceptibility to Contaminations in Avian Production in Europe (2006/2009).
Participation in National/Regional projects
• PE10 PNRR ONFOOD Foundation. Research and Innovation for Sustainable Food and Nutrition (Spoke 3: Food safety of traditional and novel foods) (2023–ongoing).
• PRIN 2022 SUS3D. One SUStainability vision in Dairy farms: a big Data approach for prospective Decision-making (2023–ongoing).
• POR-FESR 2014-2020 COACH. Cold management in Agro-food Chains: solutions for process digitalization (2019/2021).
• POR-FESR 2014-2020 INNOFRUVE. Industrial research and innovation in the fruit and vegetable sector (2016/2018).
• PRIN 2009. Innovative technological applications to increase extraction yield of virgin oils from olives and seeds and for rapid quality control (2011/2013).
• PRIN 2007. Innovative physical techniques for microbial decontamination and qualitative characterization of eggs (2007YKCFWM\_002) (2008/2009).
PROJECTS IN COLLABORATION WITH COMPANIES
Scientific coordinator
• Development of an automatic system for determining the pulp color of yellow kiwis. Jingold Spa (2023/2024).
• Development of statistical models for estimating qualitative parameters of kiwis using spectroscopic data from processing lines. Ser.mac srl (2023/2024).
• Evaluation of hyperspectral imaging potential combined with multivariate statistical methods for determining qualitative parameters of kiwis – Development of an image analysis system for determining internal kiwi color. Jingold Spa (2022/2023).
• Study of volatile compound profiles in commercial pet food samples. Almo Nature Benefit SpA (2022/2023).
• Development of numerical models to describe velocity, pressure and temperature fields of water jets from nozzles. University of Trento – Department of Industrial Engineering (2022/2023).
• Evaluation of the relationship between internal color of a kiwi variety and spectroscopic data. Ser.mac srl (2021/2022).
• Small cakes characterization: definition of equivalent thermo-physical properties and empirical browning law. Electrolux Italia Spa (2020/2021).
• Relation between the standard test for energy consumption (brick test) and food cooking. Electrolux Italia Spa (2019/2020).
• Evaluation of possible modifications to a drying plant to improve hot-air circulation and moisture removal. Cooperativa Ortofrutticola Ve.Ba. S.C. (2022).
• CFD model development for the optimization of an industrial hot-air fruit drying plant. Cooperativa Ortofrutticola Ve.Ba. S.C. (2019/2020).
• Hyperspectral techniques for assessing forage conditioning quality, field testing procedures, data collection and analysis. CNH Industrial (2020).
• Investigation on the use of humidity sensors for assisted cooking. Electrolux Italia Spa (2019/2020).
• Data collection with hyperspectral camera and post-processing for assessing cutting and conditioning quality of hay. CNH Industrial (2019).
AWARDS AND RECOGNITIONS
• Best poster presentation at the 5th FoodIntegrity Conference (Nantes, France 2018). Casadei E., Panni F., Valli E., Bendini A., Rossini C., Cevoli C., Garcia-Gonzalez D.L., Gallina Toschi T. “Application of GC-IMS to discriminate virgin olive oil according to their sensory grades” .
• Award for originality and scientific value of research for best poster presentation at the 3rd AITeL Conference (Milan, 2012). Gori A., Cevoli C., Cuibus L., Nocetti M., Fabbri A., Caboni M.F. “Combination of spectroscopic and chemometric methods to determine compliance with PDO Parmigiano Reggiano grated cheese specifications” .
RESEARCH PERIODS ABROAD
• Research stay at the Department of Biosystems (Division of Mechatronics, Biostatistics and Sensors – MeBioS), KU Leuven (Belgium), within the EU RESCAPE project “Reducing egg susceptibility to contaminations in avian production in Europe” . Supervisor: Prof. Josse Debardemaeker (2009).
• Summer school: “Smartphone-based Food Analysis” – Wageningen University (Netherlands) (2017).
EDITORIAL ACTIVITIES
• Editorial Board Member of the Journal of Food Engineering (Elsevier).
• Guest Editor: Special Issue “New advances in measurement and data processing techniques for Agriculture, Food and Environment” , Biosystems Engineering (Elsevier).
• Guest Editor: Special Issue “Numerical Simulation of Physical Systems in Food Engineering” , Foods (MDPI).
• Topic Editor: “Food Engineering Technologies: Solutions to Build Sustainable and Resilient Food Systems, Increase Food and Nutrition Security” , Frontiers in Nutrition .
