Lecturers

Professor of Food Microbiology and Milk and Dairy Chemistry and Technology at Università Cattolica del Sacro Cuore. His research activity includes: technology and microbiology of milk and dairy products; milk and dairy chemistry, particularly regarding the ripening of long ripened cheeses biochemistry; studies on the secondary microbiota microbial role on hard cheese ripening.  He is coordinator of national and European projects regarding cheese ripening, functional properties of cheese peptides and food safety.