Pietro Rocculi

ACADEMIC ASSIGNMENTS

• Associate Professor (SSD AGR15) (Food Science and Technology), Department of Agricultural and Food Sciences, University of Bologna (2019-present);

• Researcher, Department of Agricultural and Food Sciences, University of Bologna (2006-2019);

• Research Fellow, Department of Agricultural and Food Sciences, University of Bologna (2001-2006);

EDUCATION

• Diploma in French horn at the Bruno Maderna Conservatory of Cesena in 2000;
• Degree in Food Science and Technology from the University of Bologna in 2001;
• Admission to the profession of food technologist at the University of Bologna in 2001;
• Research doctorate in Food Science (XVII cycle) at the University of Bologna in 2005.

SCIENTIFIC ACTIVITY

The research activity concerns various topics in the field of food technology, both of products of animal and vegetable origin, with particular attention to the following aspects:

- Control of enzymatic and non-enzymatic browning reactions in food products;

- Studies on the application of combined stabilization techniques in food processing;

- Application of different types of gasses for use in food transformation and preservation processes;

- Use of innovative techniques to evaluate the visual quality of food (computer vision techniques, image analysis);

- Physical analysis of food: Characterization of thermal, rheological and microstructural properties;

- Identification, characterization and risk minimization of toxic substances (e.g. acrylamide) present in food after heat treatments;

- Investigation of stabilizing treatments for the production of minimally processed products

- Application of innovative non-thermal treatments and cold formulations (e.g. PEF, gas plasma, osmosis, vacuum impregnation, ultrasound, high pressure) for the innovation of food processes and products.

He has collaborated with research groups in conducting numerous regional, national and international research projects, in particular::

International Projects

Coordinator

• PASS-Study and development of cold-gas plasma system for SARS-CoV2 inactivation on food packaging materials. Project 'Kick EIT Food - Fast Call Covid-19'. (2020).
• MILDSUSFRUIT–Innovative Mild Processing Tailored to Ensure Sustainable and High Quality Organic Fruit Products. Project 'COREORGANIC/SUSFOOD2'. (2020-2023).
• FOODSPPROCESS-Study of Structure-Property-Process relations in real functional FOODs. Project Marie Curie ‘Actions-intra-European Fellowships for career development (IEF) FP7-PEOPLE-2013-IEF. (2014-2016). Co-Coordinator.

UNIBO Reference

• YOUAREIN-Young AgriFood European Innovators. Project ‘ERASMUS+’. (2021-2024).
• IMPRESSIVE-Improved Processing to Enhance Seafood Sidestream Valorization and Exploration. Project ‘ERA-NET Blue Bio Cofund’. (2022-2025).

Research staff

• RELEAF-Recycling Locally Produced Bio-Wastes to Ensure Affordability and Availability of Innovative Bio-Base Fertilisers. Project ‘JU-CBE-2023-IA-02’. (2024-2028).
• C0-FRESH-Co-Creating sustainable and competitive fruits and vegetable value chains in Europe. Project ‘H2020-RUE-06-2020’. (2020-2024).
• FOODLAND-Food and local, agricultural, and nutritional diversity. Project ‘H2020-LC-SFS-34-2029-Food Systems Africa’. (2020-2025).
• NEWTECHAQUA–New technologies, tools and strategies for a sustainable, resilient and innovative European aquaculture. Project ‘H2020-BG-2018-2020 Blue Growth’. (2020-2024).
• FUTUREUAQUA–Future growth in sustainable, resilient and climate friendly organic and conventional European aquaculture. Project ‘H2020-BG-2018-2020 Blue Growth’. (2018-2022).
• INGREEN–Production of functional innovative ingredients from paper and agro-food side-streams through sustainable and efficient tailor-made biotechnological processes for food, feed, pharma and cosmetics. Project ‘H2020-BBI-JTI-2018-DEMO’. (2019-2022).
• PRIZEFISH–Piloting of eco-innovative fishery supply-chains to market added-value Adriatic fish products. Project ‘Interreg Italy-Croatia CBC European Regional Development Fund’. (2019-2021).
• ECOBERRIES-Innovative and eco-sustainable processing and packaging for safe and high quality organic berry products with enhanced nutritional value. Project ‘Era-Net CORE ORGANIC PLUS’. (2015-2018).
• CHANCE-Low cost technologies and traditional ingredients for the production of affordable, nutritionally correct foods improving health in population groups at risk of poverty. Project ‘FP7-KBBE-2010-4’. (2011-2013).
• RESCAPE-Reducing Egg Susceptibility to Contaminations in Avian Production in Europe. Project ‘FP6-FOOD-Food Quality and Safety’. (2006-2009).
• HEATOX. Heat-generated food toxicants, identification, characterisation and risk minimisation. Project ‘FP6-FOOD-Food Quality and Safety’. (2003-2007).

National and Regional Projects

Coordinator

• AICS COLOMBIA-Technical support for public policies in the agricultural sector in Colombia. Project 'Interinstitutional Agreement DISTAL – AICS DRET II' (2023-2024).
• MOCA-Application of cold atmospheric plasma treatments for the decontamination of food surfaces and MOCA (materials and objects in contact with food) from Covid-19. Project 'Co-funded by the EU Regional Development POR FESR 2014-2020. (2020).
• INNOFRUVE-Research and innovation in the fruit and vegetable sector. Project 'Co-financed by the EU Regional Development POR FESR 2014-2020'. (2016-2018).
• FIRB2010-Innovative approach for the study of fresh-cut fruits and vegetables: qualitative, metabolic and functional aspects. Project 'Futuro In Ricerca FIRB 2010'. (2012 – 2014).

UNIBO Reference

• FRUREFINERY- Production of high added value ingredients from by-products of the fruit supply chain through a cascading biorefinery approach. Project 'Bando Laboratori 2023 (DGR 2097/2022)'. (2024-2026).

Research Staff

• TECH4PATH-Non-thermal technologies for the inactivation of emerging viral, bacterial and protozoan pathogens on fruit and vegetable products. Project ‘PRIN2022’. (2023-2025).
• PROMIXQUAL- Extraction of alternative proteins from by-products of plant origin for the development of hybrid formulations with high nutritional value for the food industry. Project ‘Bando Laboratori 2023 (DGR 2097/2022)’. (2024-2026).
• COPACKSO- Coating for sustainable and circular food packaging. Project ‘Bando Laboratori 2023 (DGR 2097/2022)’. (2024-2026).
• BIO4SUSPACK- Biomolecules from the valorization of agri-food by-products for sustainable, safe and active packaging. Project ‘Bando Laboratori 2023 (DGR 2097/2022)’. (2024-2026).
• PLASMAFOOD–Study and optimization of cold atmospheric plasma treatment for food safety and quality improvement. Project ‘PRIN 2018’. (2020-2024).
• VALKISNACK– Valorization of discarded kiwifruit through the production of functional snacks. Project ‘RER-PSR 2014-2020 (Focus Area 5C)’. (2020-2022).
• BIOADAPT- Adaptation of cultivar mixtures and evolutionary populations of common wheat for organic farming in Emilia-Romagna. Project ‘RER-PSR 2014-2020 Focus Area 2A. (2016-2019).
• ECOPACKLAB-Advanced technologies for active and eco-friendly packaging. Project ‘European Regional Development POR FESR 2014-2020 RER’. (2016-2018).
• SMARTHWHEAT- Identification of wheat varieties with low impact on individuals genetically predisposed to coeliac disease for the development of preventive food products. Project ‘European Regional Development POR FESR 2014-2020 RER’. (2016-2018).
• PARENT- New products in the Parmigiano Reggiano supply chain for new consumption targets. Project ‘European Regional Development POR FESR 2014-2020 RER’. (2016-2018).
• TEPASS– Technologies for safe and sustainable agri-food sector. Project ‘RER-DGR n.1631/2009’. (2009-2010).
• PRIN2007– Improving the qualitative characteristics of eggs for consumption and incubation through the use of innovative technologies. Project ‘PRIN2008’. (2009-2010).
• SIQUALTECA-Poultry meat quality during further processing. Project ‘MIPAAF n.01/7303’. (2002-2004).

He is the author of more than 450 publications (Google Scholar, 05 March.2024), including 139 articles reviewed in Scopus/ISI (h-index 34, total citations 5,223, Scopus, 05 March.2024), and is co-author of several chapters in the following books: Non-thermal Food Processing Operations: Unit Operations and Processing Equipment in the Food Industry (Elsevier, 2022); Nonthermal Processing in Agri-Food-Bio Sciences: Sustainability and Future Goals (Springer, 2022); Achieving sustainable production of eggs (Burleigh Dodds, 2017); Water properties in relation to stabilization of food, pharmaceutical and biological material (CRC Press, 2005).

He has been invited to give keynote speeches at numerous international conferences in the field of food science, particularly on the use of emerging technologies for food stabilization and by-product valorization, including:

• International Potato Processing and Storage Convention (2008);

• World Congress on Electroporation (2019);
• Aquafarm (2020);
• Advanced BlueBio Training Course (2023).

He collaborates with cultural magazines and other information institutions and is the author of informative articles and contributions to the media in the field of food culture.

TEACHING ACTIVITY

National

From the A.A. 2006-2007 to date: Teacher in charge of teaching courses of the SSD AGR/15 at the C.d.L. of the School of Agriculture and Veterinary Medicine:

A.A. 2006-2007: ‘Sanitation of Food Processing Plants’ (3 CFU) – C.I. Sanitization and conditioning technologies’, Master Degree in Food Science and Technology, Faculty of Agriculture, University of Bologna.

A.A. 2006-2007; 2007-2008: ‘Physical and Rheological Properties of Food’ (3 CFU) – C.I. Chemical, physical and rheological analysis of foodstuffs, Master Degree in Food Science and Technology, Faculty of Agriculture, University of Bologna.

A.A. 2007-2008: ‘Conditioning of Food Products’ (3 CFU) – C.I. Sanitation and conditioning technologies, Master Degree in Food Science and Technology, Faculty of Agriculture, University of Bologna.

A.A. 2009-2010: ‘Food Conditioning and Packaging’ (4 CFU) – C.I. Hygienic design and food packaging, Master Degree in Food Science and Technology, Faculty of Agriculture, University of Bologna.

A.A. 2009-2010: ‘Physical and Rheological Properties of Food’ (5 CFU) – C.I. Analysis of Food Quality, Master Degree in Food Science and Technology, Faculty of Agriculture, University of Bologna.

A.A. 2009-2010: ‘Food industries of animal products’ (6 CFU), Master Degree in Food Techmnologies and Biotechnologies, Faculty of Agriculture, University of Perugia.

A.A. 2010-2011; 2011-2012: ‘Physical and Rheological Properties of Food’ (5 CFU) – C.I. Analysis of Food Quality, Master Degree in Food Science and Technology, Faculty of Agriculture, University of Bologna.

A.A. 2012-2013; 2013-2014: ‘Physical and Rheological Properties of Food’ (6 CFU) – C.I. Food Formulation and Quality, Master Degree in Food Science and Technology, Faculty of Agriculture, University of Bologna.

A.A. 2014-present: ‘Physical and Rheological Properties of Food’ (6 CFU) – C.I. Food Formulation and Quality, Master Degree in Food Science and Technology, School of Agriculture and Veterinary Medicine, University of Bologna.

A.A. 2020-2021; 2021-2022: ‘Advanced Food Technology and Food Process’ (6 CFU). Master Degree in Food Safety and Food Risk Management, School of Agriculture and Veterinary Medicine, University of Bologna.

A.A. 2021-2022; 2023-2024: ‘Formulation and Innovation of Food Products’ (6 CFU) – C.I. Food Formulation and Quality, Master Degree in Food Science and Technology, School of Agriculture and Veterinary Medicine, University of Bologna.

A.A: 2021-2022: ‘Plasma: from physics to engineering' (2CFU). Collegio Superiore – Institute for Advanced Studies, University of Bologna.

A.A. 2020-present: ‘Advanced Food Processing and Packaging’ (6 CFU). Master Degree in Food Safety and Food Risk Management, School of Agriculture and Veterinary Medicine, University of Bologna.

A.A. 2022-present: ‘Formulation, Processing and Packaging of Food and Wine Products’ (2CFU), .d.L. First cycle degree programme in Sciences and Culture of Gastronomy

A.A: 2022-2023: ‘High Hydrostatic Pressure for Juice Production’. Juice Processing Summer School, IFU University, School of Higher Studies in Food and Nutrition of the University of Parma.

Ha preso parte inoltre in qualità di docente a Master II livello e Corsi di formazione professionali.

International

Bononia Journey – Campus College. Climate-KIC. Food Processing and Packaging. Bologna, 2015.

Programma LLP/ERASMUS – Teaching Staff Mobility (STA) – 2012-2013 – F.S. 1.4.1.04. Kauno kolegija, University of Applied Sciences (Cod. Erasmus LTKAUNASS08). Lessons on ‘Advances on Minimally Processed Fruit and Vegetables’, Kaunas (Lithuania).

New PhD studies programme at the Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Poland. 2020. Course on Advanced Food Processing.

INSTITUTIONAL ACRTIVITIES

- From 2022: Member of the GTA Bioeconomy Cluster 6, University of Bologna;

- From 2022: Member of the Sustainability and Environmental Plan Working Group of the University of Bologna;

- Since 2018: Deputy Director of the Interdepartmental Center for Agri-food Industrial Research (CIRI-Agro) of the University of Bologna

- From 2012 to 2020: Head of Quality Management and Institutional Accreditation of the Interdepartmental Centre for Agri-food Industrial Research Research (CIRI-Agro) of the University of Bologna

- Since 2014: Responsible for safety management as Head of Teaching and Laboratory Research (RDRL) of the Specialised Laboratories for Food Science and Technology at the Food Science Campus of the University of Bologna.

- From December 2007 to February 2013: Member of the PhD Committee for Food Science and Biotechnology, Faculty of Agriculture, University of Bologna.

- Since 2006: Member of the graduation and examination committees in the courses of all disciplines of the SSD Agr/15 at the C.d.L. of the Faculty of Agriculture and Veterinary Medicine and former Faculty of Agriculture - University of Bologna.