From November 2023, PhD student in Agricultural, Environmental, and Food Science and Technology (STAAA) at Department of Agricultural and Food Science (DISTAL), Campus of Cesena (Alma Mater Studiorum-Università di Bologna). Supervisor: Prof. Federico Sirri; Co-supervsors: Dr. Marco Zampiga and Prof. Massimiliano Petracci.
Education:
- October 2023: MSc in Food Science and Technology (LM-70) at Alma Mater Studiorum - Università di Bologna (110/110 cum Laude).
Thesis: Sustainability assessment of egg production as affected by genotype and rearing system. Tutor: Prof. Massimiliano Petracci; Co-tutors: Dr.ssa Enrica Santolini and Dr. Marco Zampiga.
- May-June 2023: Blended Intensive Program (BIP) Erasmus+ at the Innsbruck MCI-The entrepreneurial school of Innsbruck. “FERMENTED FOOD TECHNOLOGY AS A SUSTAINABLE DEVELOPMENT. New proteins by fermentation | Potential of food fermentation to substitute animal products using plant-based alternatives”.
- October 2022-February 2023: LatinLAB project (coordinator: DISTAL) and winner of a fellowship to partecipate to the LatinLAB Challenge (12th-17th February) at the Universidad ISA (Dominican Republic) for the Latin America Food Loss & Waste Prevention and Valorization.
- September-November 2022: curricular internship (100 hours) at the DISTAL Microbiology Lab (Campus of Cesena) for the utilization of agro food residues as ingredients for the production
of a “Primo Sale” cheese.
- May 2021: Bachelor degree in Food technology (L-26) at Alma Mater Studiorum - Università di Bologna (110/110 cum Laude). Final report: Spectroscopic analysis for the evaluation of in vitro digestibility of traditional commercial sausages and nutritional improved analogues. Tutor: Prof. Francesco Capozzi; Co-tutors: Dr.ssa Clarissa Di Gregorio and Dr. Gianfranco Picone.
