EMANUELE ZANNINI

Emanuele Zannini studied Agricultural Science at the Università Politecnica delle Marche. During his PhD, in Applied Biomolecular Science, he focused on the selection of antifungal lactic acid bacteria as preservatives in food products, performing his work at the SAIFET (Italy) and DAFNS (Canada) Departments. In the academic year 2008/2009 he was a Contract Professor of Instrumental Chemical Analysis at the Faculty of Agriculture, Ancona.

Since November 2009, he has been working as a Senior Researcher at the School of Food and Nutritional Sciences, UCC. His research projects focus on the functional characterisation of lactic acid bacteria for use as starter cultures, or protective cultures in food with a focus on (gluten-free) cereal-associated lactic acid bacteria; production of hydrocolloids and antimicrobial compounds by lactic acid bacteria in (gluten-free) cereal-based products and beverages.

From November 2022, he has been appointed as an Associate Professor in Food Science at the Università La Sapienza in Rome and as Research Professor at University College Cork.

A new area of scientific interest of Dr Zannini is the investigation and validation of innovative and sustainable food systems for delivering sustainable, affordable, fair, safe and nutritious food and beverage products.

Title:

"Advances in gluten-free protein research"