Skip to content

Free University of Bozen-Bolzano

Members of the Scientific Committee

PhD in Food Engineering and Biotechnology

  • Emanuele Boselli, Faculty of Science and Technology, Free University of Bozen-Bolzano
  • Lorenzo Brusetti, Faculty of Science and Technology, Free University of Bozen-Bolzano
  • Stefano Cesco, Faculty of Science and Technology, Free University of Bozen-Bolzano
  • Raffaella Di Cagno, Faculty of Science and Technology, Free University of Bozen-Bolzano
  • Stephan Drusch, TU Technical University of Berlin
  • Matthias Ehrmann,  TUM - Technical University of Munich
  • Giovanna Ferrentino, Faculty of Science and Technology, Free University of Bozen-Bolzano
  • Pasquale Filannino, Università degli studi Aldo Moro di Bari
  • Marco Gobbetti, Faculty of Science and Technology, Free University of Bozen-Bolzano
  • Wolfgang Liebl, School of Life Sciences Weihenstephan, TUM - Technical University of Munich
  • Paolo Lugli, Faculty of Science and Technology, Free University of Bozen-Bolzano
  • Fabrizio Mazzetto, Faculty of Science and Technology, Free University of Bozen-Bolzano
  • Francesco Patuzzi, Faculty of Science and Technology, Free University of Bozen-Bolzano
  • Youry Pii, Faculty of Science and Technology, Free University of Bozen-Bolzano
  • Sascha Rohn, Faculty of Mathematics, Informatics and Natural Sciences, Institute of Food Chemistry, University of Hamburg
  • Matteo Scampicchio, Faculty of Science and Technology, Free University of Bozen-Bolzano
  • Hannes Schuler, Faculty of Science and Technology, Free University of Bozen-Bolzano
  • Wilfried Schwab, Department of Food and Nutrition, TUM - Technical University of Munich
  • Pierre Louis Teissedre, Université de Bordeaux
  • Effie Tsakalidou, Agricultural University of Athens
  • Kieran Tuohy, Department of Food Quality and Nutrition, Edmund Mach Foundation, S. Michele all'Adige

This content cannot be accessed due to your cookies preferences. Please change your consent to view it.

Feedback / Request info