Associate professor at the University of Bologna since 2014, his research activities involve several aspects of poultry and rabbit production and product quality. Research interests deal with particular emphasis on nutritional value and technological properties of poultry and rabbit meat as affected by genotype, housing, feeding and preslaughter factors. Currently he is working on the characterization of the emerging meat abnormalities in poultry (white striping, wooden breast and spaghetti meat). He is author of more than sixty peer-reviewed articles and he jointed as invited speaker several international congresses. Recently, he has been editor for the book “Poultry Meat Evaluation” published by Elsevier. He is Associate Editor of World Rabbit Science journal since 2013 and he chairs the Working Group 5 “Poultry Meat Quality” of the European Federation of the World's Poultry Science Association since 2014. In addition to his research responsibilities, he currently teaches courses on innovations in meat and egg processing and seafood quality.
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