Emanuele Zannini

About him:

Emanuele Zannini studied Agricultural Science at the Universita’ Politecnica delle Marche. He wrote his MSc thesis on the "Selection of autochthonous lactic acid bacteria isolated from Canestrato pugliese PDO cheese". During his PhD, in Applied Biomolecular Science, he focused on the selection of antifungal lactic acid bacteria as biopreservatives in food products, performing his work at the SAIFET (Italy) and DAFNS (Canada) Departments. In the academic year 2008/2009 he was Contract Professor of Instrumental Chemical Analysis at Faculty of Agriculture, Ancona. 

Since November 2009 he is 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 cereal-associated lactic acid bacteria; production of hydrocolloids and antimicrobial compounds by lactic acid bacteria in (gluten-free) cereal-based products and beverages. A new area of scientific interest of Dr Zannini is the medical nutritional therapy. Fundamental and orientated research activities on food microbiology, food engineering, and food nutrition are carried out to in order to formulate food and beverage products able to address consumers’ preference and dietary needs as well as complement the medical therapy requirements.

About his talk:

"Evaluation and improvement of technological and nutritional properties of quinoa-based milk substitutes"

1) How a technological challenging raw material likes quinoa can be modulate in their sensory traits, through LAB fermentation, for the development of a new generation of consumer-fit beverage 

2) The multi functional properties of LAB strain in shaping innovative gluten-free plant-based beverage