RESEARCH FIELD

Isolation, characterization and application of nutraceuticals. Food engineer specializing in meat technology. His research activities are focused on two main topics. The first one is related to technology, quality characterization, and standardization of traditional foods of animal origin. The second one is connected with the technological, nutritional, and sensory quality, safety, and shelf life of the meat products supplemented with plant-based functional materials. He is the co-author of over 250 scientific papers, several technical solutions, and five specifications for the protection of the designation of geographical origin of food products.