Massimiliano Petracci

Full professor at the University of Bologna since 2018, his research encompasses several aspects of poultry and rabbit production and product quality. In particular, his contribution to the study of mechanisms and characterization of the growth-related meat abnormalities in poultry (white striping, wooden breast and spaghetti meat) is internationally recognized. He is involved in various research projects (INTAQT and DESTINY) and he collaborates with several laboratories and institutes in Italy and abroad. He has recently edited the books "Improving Poultry Meat Quality" (Burleigh Dodds) and “Poultry Meat Evaluation” (Elsevier). From 2024, he serves as President of the Italian Branch of World's Poultry Science Association and Director of Organisational Unit of Cesena of the Department of Agricultural and Food Sciences. He is also member of editorial board of "World Rabbit Science", "World's Poultry Science Journal" and "Meat and Muscle Biology" journals.