My area of interest is focused on food ingredients functionality, sustainable food processing and food structure for bioactive compound delivery. I have strong expertise on the technological and functional properties of food ingredients (e.g., dairy proteins, plant proteins and lecithin) and the physico-chemical characterization of food structure (e.g., suspensions, emulsions, gels)
Agriculture
Dairy Science
Food Biotechnology
I am interested in joining a project on RESEARCH THEME 1: Innovation and harmonisation of methods and tools for collection and management of biodiversity monitoring data and RESEARCH THEME 2: Addressing knowledge gaps on biodiversity status, dynamics, and trends to safeguard biodiversity and to reverse biodiversity loss.
I am also considering to look for a partner in the same themes and in particolar with expertise in collection and analysis of field data through artificial intelligence (AI).