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Free University of Bozen-Bolzano

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Members of the Scientific Committee

PhD in Food Engineering and Biotechnology

  • Riccardo Amorati, Department of Chemistry “Giacomo Ciamician”, Università di Bologna
  • Emanuele Boselli, Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano
  • Lorenzo Brusetti, Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano
  • Stefano Cesco, Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano
  • Raffaella Di Cagno, Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano
  • Stephan Drusch, Food Technology and Food Material Science, Technical University of Berlin
  • Matthias Ehrmann,  TUM - Technical University of Munich
  • Giovanna Ferrentino, Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano
  • Pasquale Filannino, Università degli studi Aldo Moro di Bari
  • Marco Gobbetti, Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano
  • Wolfgang Liebl, School of Life Sciences Weihenstephan, TUM - Technical University of Munich
  • Paolo Lugli, Faculty of Engineering, Free University of Bozen-Bolzano
  • Daniel Martin-Vertedor, Instituto Tecnologico Agroalimentario de Extremadura
  • Francesco Patuzzi, Faculty of Engineering, Free University of Bozen-Bolzano
  • Youry Pii, Faculty of Agricultural, Environmental and Food Sciences, 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 Agricultural, Environmental and Food Sciences, 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
  • Emanuele Zannini, Biologia Ambientale, Roma La Sapienza