Current Position
2024–present: Research Fellow at the Interdepartmental Centre for Industrial Agrofood Research (CIRI-AGRO), University of Bologna.
Project title: Analytical evaluation of foods of animal origin packaged in innovative packaging systems.
Supervisor: Prof. Enrico Valli
Education
2022–2025: PhD in Agricultural, Environmental and Food Sciences (XXVIII cycle), Department of Agricultural and Food Sciences – Alma Mater Studiorum, University of Bologna.
Project title: Combining analytical approaches to evaluate and characterize the quality of foods of animal origin.
Supervisor: Prof. Enrico Valli; Co-supervisors: Prof. Francesca Soglia and Prof. Francesca Patrignani
2019–2021: Master’s Degree in Food Science and Technology (LM-70) – Alma Mater Studiorum, University of Bologna.
Thesis title: Effect of low-frequency ultrasound treatment on the tenderness of chicken breast meat affected by “Wooden Breast” myopathy.
Supervisor: Prof. Massimiliano Petracci
Final grade: 110/110
2015–2019: Bachelor’s Degree in Food Technology (L-26) – University of Turin.Thesis title: Thermochromic labels for food products.Supervisor: Prof. Raffaele Borrelli
Research Experience
05/2024–07/2024: Visiting PhD Student at the Meat and Meat Products Research Institute (IPROCAR), Faculty of Veterinary Medicine – University of Extremadura, Cáceres (Spain), under the supervision of Prof. Sonia Ventanas
11/2022–10/2024: Research Fellowship at the Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna.
Project title: Rapid analytical investigations of aroma and imaging in foods of animal origin.
Supervisor: Prof. Enrico Valli
10/2021–10/2022: Research Grant at the Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna.
Project title: Quality evaluation of meat and study of muscle abnormalities in poultry meat.
Supervisor: Prof. Massimiliano Petracci
Participation in National and International Projects
Participation in the ALMA IDEA 2022 project entitled: “Rapid analytical investigations of aroma and imaging in foods of animal origin (INARIM)”, funded by the European Union – Next Generation EU
Participation in the European H2020 project: “Innovative Tools for Assessment and Authentication of Chicken Meat, Beef and Dairy Products’ Qualities (INTAQT)”
Participation in the project: “Biomolecules from the valorisation of agri-food by-products for sustainable, safe and active primary packaging (BIO4SUSPACK)”
Member of the Italian Branch of the World’s Poultry Science Association
Teaching Activities
Teaching tutor for the course Fundamentals of Technologies and Quality of Food and Wine Products [99855], Degree Programme in Gastronomic Sciences and Culture, Alma Mater Studiorum – University of Bologna, Cesena campus (2024–present)
Subject expert (SSD AGR/15) since 2023 for the Degree Programme in Gastronomic Sciences and Culture, Alma Mater Studiorum – University of Bologna, Cesena campus
Co-supervisor of Bachelor’s theses in Food Technology – Alma Mater Studiorum, University of Bologna, Cesena campus
Co-supervisor of Master’s theses in Food Science and Technology – Alma Mater Studiorum, University of Bologna, Cesena campus
Training Courses
Participation in the Italian Poultry Week, Bertinoro, 24–28 November 2025 (5 days)
Participation in the Pre-congress Course “Exploring real meat: from production to society” at the 71st International Congress of Meat Science and Technology (ICoMST), Girona (Spain), 1–2 August 2025.
Course coordinator: Prof. Cristina Zomeño Segado
Duration: 20 hours
Participation in the Sustainable Production and Consumption of Meat, Poultry and Seafood PhD School, Bertinoro, 26–30 October 2023 (5 days)
Participation in the training course for aspiring olive oil tasters, Department of Agricultural and Food Sciences, Alma Mater Studiorum – University of Bologna, Cesena.
Instructor: Prof. Tullia Gallina Toschi
Duration: 36 hours
Participation in the online course for Internal Auditor on UNI EN ISO 9001:2015 – Area ISO S.r.l., 11/05/2021 (4 hours)
Participation in the project “ESCAPE COURSE – Enhance Sales Capacities for Agrifood Products in Europe”, University of Turin, European Commission (Erasmus+ framework), ISARA Lyon, Wageningen University, 03/09/2018–26/10/2018 (76 hours)
Final grade: 27/30
