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 (FutureEUAqua, NextGenProteins and INTAQT) 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). He also chairs the Working Group 5 “Poultry Meat Quality” of the European Federation of the World's Poultry Science Association since 2014 and he is member of editorial board of "World Rabbit Science", "World's Poultry Science Journal" and "Meat and Muscle Biology" journals. He is also the Coordinator of PhD Programme of Agricultural, Environmental and Food Science and Technology.