Senior Research Coordinator at School of Food and Nutritional Sciences, University College Cork
Emanuele Zannini studied Agricultural Science at the Universita’ Politecnica delle Marche. 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. 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 medical nutritional therapy. He is particularly interested on fundamental and orientated research activities on food microbiology, food engineering, and food nutrition in order to formulate the next generation of food and beverage products able to address consumers’ preference and dietary needs as well as complement the medical therapy requirements. He is currently appointed in UCC as Senior Research Coordinator and is Lead Coordinator of Smart Protein, an EU-funded collaboration of more than 33 partners from industry and academia on novel protein research.