Emanuele Zannini

Emanuele Zannini, born in 1978, is an Associate Professor in Food Science and Technology (scientific-disciplinary sector AGR15) at La Sapienza University of Rome (Department of Environmental Biology) from November 2022.Bibliometric parameters: (orcid 0000-0003-4144-4575) He is the author of 197 peer-reviewed articles (total citations, approx. 8535; h-index, 44 reported on Scopus). (January 2023). Edited books, and book chapters and granted patents. He is the author of 7 book chapters and editor of one book Area of expertise: Fundamental and orientated research activities on food microbiology, food engineering, and food nutrition to formulate food and beverage products able to address consumers preference and dietary needs as well as complement the medical therapy requirements.Institutional responsibilities: Commission of Placement and Gender Equality Plan. He was an evaluation panel member for project proposals under the following calls: Bando competitivo Fondazione di Sardegna 2016 (Italy); Bando 2017 CONICET CUIA (Italy/Argentina); COST scientific network (European Cooperation in Science and Technology) 2019, (Switzerland) OPUS-17 2019 (Poland).Research Achievements: - Design innovative food solutions to improve food safety and human health, the competitiveness of the European agri-food industry and the sustainability of food production, processing and consumption. - Significantly contribution in the area of food safety through the isolation and characterisation of microbial antifungal compounds tested throughout the entire food system from fam (to fight potato blight and Septoria tritici blotch on wheat) through storage grain processing (malting) to end products (bakery products). - Investigation of alternative protein sources (mainly plant and fungi) and their functional application in model and complex food systems. In such regard, I was the scientific Coordinator of the 9 Million HORIZON2020 (2015-2020) project PROTEIN2FOOD, focused on developing high-quality food protein from multi-purpose seed crops and grain legumes through optimised, sustainable production and processing methods. The project ended with more than 30 published research papers and a Special scientific Issue led by me, which has been released in 2022. Since 2020, I am coordinating a 9 Million HORIZON2020 project, SMART PROTEIN (2020 -2024), focusing on validating future-proof alternative terrestrial protein sources (from plants and fungi) for humans nutrition encouraging environment regeneration, processing feasibility and sustainability and consumer trust and acceptability. Industry research: Projects conducted with industry 2010 2021: Nestlé, Switzerland (3 projects); AB-INBEV, Belgium (7 projects resulting in patents (1-4) above; Kerry BioScience, Ireland (2 projects); Lesaffre, France (1 project) Irish Distillers, Ireland (1 project); Diageo, Ireland (1 project); All in All Ingredients, Ireland (1 project); Oldmill, Ireland (1 project); BFreeFoods, Ireland (3 projects); Cybercolloids, Ireland (1 project); Marketlane, Ireland (1 project); CP-Ingredients, Ireland (1 project). Glanbia Ireland (1); Soguima Comércio Indústria Alimentar SA (1) Nutricia Research BV (1), CHR. Hansen a/s (1), Siccadania A/S (1), Novozyme A/S (1), Dohler GmbH (1), Müller's Mühle GmbH (1) Gebrüder Woerle (1), Mogu SRL (1), Barilla (2), QuinoaMarche (1), Equinom (1), Thai Union Group PCL (1), Control de Porciones SA (2) Böcker GmbH, (3) Qiagen GmbH (1), Novolyze (1), Oxford Nanopore Technologies Ltd (1), INOQ GmbH (1), 4D Pharma Cork Limited (1), Azotic Technologies Ltd.(1), Anadiag (1), Danone (1), Fish Vet Group Norge (1), Prolupin GmbH (1), MFH Pulses (1), NatureCrops (1), Biozoon GMBH (1), Promatec Food Ventures BV (1), VMI SA (1), PLC Ingredients Limited (1), Sleegers Quality Meat Products Bv (1) Mahnmac Delicatessen S.L (1), Alsacienne De Pates Menageres Sas (1), CeliaPan (1), Hanneforth food for you GmbH & Co.KG (1), Semper (1) Muehlschlegel Zur Angermuehle Gmbh & Co. (1), Bioalimenta (1), Tritecc SRL (1), Rlabs ltd (1), Promatec Food Ventures BV (1), Alsacienne De Pates Menageres Sas (1), Productos Naturales De La Vega Sl (1), Sleegers Quality Meat Products Bv (1), Top BV (1), Backhaus Haussler Gmbh & Co Kg (1), Mariet Food Holland (1), Novolize (1), Naturecrops Europe Bv (1), Necton (1), AlgoSource (1), Puratos (1), Monbake (1), AllMicroalgae Natural Products SA (1), Riberebro (1), Rukov Jakob Lewin (1), Fumi Ingredients BV (1), Etablissementen Franz Colruyt Nv (1), ProtiFarm (1), Arbiom SAS (1), Sildarvinnslan hf (1), Gebruder Woerle Gesellschaft M B H (1), Siccadania A/S (1), Meelwormenkwekerij de Schanekamp (1), Burgs Foods B.V. (1), Wyldr Food UG (1), SAEBYLI EHF (1), SPF OCEAN RAINFOREST (1). Organisation of scientific conferences/food industry seminars 2012 Industry workshop entitled "Gluten free Foods" Cork, Ireland 2015 Training and demonstration session: "Creating value in wheat and gluten-free based bakery production chain, Cork, Ireland 2016 4th International Symposium on Gluten-Free Cereal Products and Beverages Cork, Ireland 2018 7th International Symposium on Sourdough - Cork, Ireland 2010 2020 Four EU project meetings 2022 8th International Symposium on Sourdough - Bolzano, ItalyReviewing activities for international scientific research proposals - Research Foundation Flanders (http://www.fwo.be/en/) Belgium in 2015-2016-2017, 2020. - National Centre of Sciences and Technology evaluation for the government of Kazakhstan (https://www.ncste.kz/en/main) (2017, 2018, 2019, 2020, 2021) - National Fund for Scientific and Technological Development (FONDECYT) for the National Scientific Commission of Chile (https://www.conicyt.cl/fondecyt/fondecyt-program/) (2017). - Research Council of Norway (RCN) (https://www.forskningsradet.no/en/) 2018 - Relevant Researches of National Interest -Italian Ministry of Education, University and Research (MIUR) (https://www.miur.gov.it/) (2019, 2021)Reviewing activities for scientific journals Currently, reviewer for the following journals: 2008 to date Wiley/S.C.I.: Journal of the Science of Food and Agriculture 2009 to date Springer: European Food Research and Technology 20011 to date Wiley/Cereals & Grains Association: Cereal Chemistry 20013 to date Elsevier/A.C.S.: LWT - Food Science and Technology, Journal of Agricultural and Food Chemistry 2010 to date Wiley/I.F.T./Elsevier: Journal of Food Science, International Journal of Food Science and Technology, Food Chemistry, Journal of Food Engineering, Journal of Cereal Sciences 2012 to date Elsevier/Springer: Food Control, Food Microbiology, International Journal of Food Microbiology, Applied Microbiology and Biotechnology 2013 to date Wiley/(sfam)society for applied microbiology: Journal of Applied Microbiology 2015 to date Royal Society of Chemistry (RSC): Food and Function 2018 to date Elsevier: Food Hydrocolloids, Trends in Food Science and Technology 2019 to date Taylor & Francis Online/ Frontiers: Critical Reviews in Food Science and Nutrition, Frontiers in MicrobiologyPhD external examinator External reviewer for mid-term and final PhD defence for PhD candidates from University of Helsinki (1), University of Parma (6), University of Foggia (2), University of Bari (4), Free Univerity of Bozen (2).Guest editor/co-editor for scientifc special issue - GF2016 - 4th International Symposium on Gluten-Free food and beverages Special Issue of Food Research International. Published 2018 http://www.sciencedirect.com/science/journal/09639969/110 - "Grain-based Foods: Processing, Properties, and Heath Attributes" Special Issue on Foods Published 2018 https://doi.org/10.3390/books978-3-03897-219-8 - "Seventh International Symposium on Sourdough: Health & Wealth through sourdough innovation" Special Issue on International Journal of Food Microbiology. Published 2018 https://www.sciencedirect.com/journal/international-journal-of-food-micr... - Gluten-free Cereal Science Special Issue on Journal of Cereal Sciences. Published 2021. https://www.sciencedirect.com/journal/journal-of-cereal-science/special-... - "Recovery, Isolation and Characterisation on Food Proteins" Special Issue on Food, Published 2022. https://www.mdpi.com/journal/foods/special_issues/Recovery_Isolation_Cha... - "Protein2Food: Pioneering plant protein for future generation" Special Issue on Journal of the Science of Food and Agriculture, Published 2022.