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Free University of Bozen-Bolzano

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Bruno Domingues Galli

Faculty of Agricultural, Environmental and Food Sciences
Universitätsplatz 5 - piazza Università, 5

Short bio

Brazilian with Italian citizenship, graduated in Food Sciences from the University of São Paulo (USP-Brazil), holds a Master's degree in Food Technology at the University of Campinas (Unicamp-Brazil) and also a first-level master's degree under the supervision of UNESCO in Sustainability of the agrifood network at the University of Turin (MaSRA/UniTO-Italy). Works mainly in dairy science and technology, focusing on cheese and other fermented products, sensory analysis and proteomics.

Main Research Areas

Dairy science and technology; fermented products; sensory analysis; proteomics.


PhD in Food Engineering and Biotechnology - 35th Cycle (2019/2020) Micro4Food lab. group.


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