Pietro Rocculi

He has been an associate professor at the University of Bologna since 2019 and conducts research in the field of food formulation and processing, particularly with regard to emerging and/or non-thermal technologies. His contribution to the study and optimization of innovative processes (pulsed electric fields, high hydrostatic pressures, cold plasma, vacuum impregnation, etc.) is internationally recognised.

He has been involved in various research projects (e.g. ECOBERRIES, INNOFRUVE, PRIZEFISH, MILDSUSFRUIT, PASS, INGREEN, CO-FRESH, PLASMAFOOD, PLAGRI, FUTUREUAQUA, NEWTECHAQUA, IMPRESSIVE, YOUAREIN, PROMIXQUAL, FRUREFINERY) and has been Deputy Director of the Interfaculty Centre for Industrial Agricultural and Food Research of the University of Bologna (CIRI Agroalimentare) since 2018. Go to the Curriculum vitae