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Full Professor at the University of Bologna since 2018, his research focuses on poultry and rabbit production, with particular emphasis on meat quality. His contribution to the investigation of the mechanisms underlying meat abnormalities in poultry (white striping, wooden breast, and spaghetti meat) and their characterization is internationally recognized.
He is currently involved in several research projects, including INTAQT and DESTINY, and collaborates with numerous laboratories and research institutions in Italy and abroad. He has edited the books Improving Poultry Meat Quality (Burleigh Dodds) and Poultry Meat Evaluation (Elsevier) and currently he is a member of the editorial boards of World Rabbit Science, World’s Poultry Science Journal, and Meat and Muscle Biology. He has also been invited to deliver keynote lectures on topics related to the poultry and rabbit meat quality at major international conferences.
Since 2024, he has served as President of the Italian Branch of the World’s Poultry Science Association and as Head of the Cesena Organizational Unit of the Department of Agricultural and Food Sciences.
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