Rocco Enrico Sferrazza received his PhD in Agricultural, Environmental and Food Science and Technology from the University of Bologna in 2018. He received a Bachelor's degree in Animal Production in 2010 from the University of Bologna. In 2013, he completed the Master's degree in Agricultural Science and Technology from the University of Bologna, with a specialization in cereals physiology and nutritional quality. In 2018, he spent a trainee period within the study program "Marco Polo" at “The Organic Research Center” (ORC), Newbury Berkshire (UK). The main objective of the stay was to detect the performance and nutritional properties of Einkorn, Emmer and Rivet Wheat in response to different rotational position and soil tillage.
He works in the area of Crop Physiology and Agronomy. His studies focus on the physiology of herbaceous crops, in particular of cereals, sustainable agricultural practices and how they may influence grain quality characteristics. He's currently a technical assistant fellow at the Department of Agri-Food Science and Technology, University of Bologna. Main research activities are related to organic farming, agroecological practices, biodiversity and conservation of genetic resources of agricultural crops.
