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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 he is the Director of the Interdepartmental Centre for Food Industrial Research of the University of Bologna (CIRI Agroalimentare) since 2024.
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