Giuliano Marcelo Dragone

Giuliano Marcelo Dragone serves as Associate Professor at the Department of Food Science within the Faculty of Science at the University of Copenhagen. His academic position focuses on Ingredient and Dairy Technology, where he bridges fundamental research with applied industrial biotechnology to develop sustainable solutions for food, feed, and bioenergy sectors.

Dr. Dragone's research expertise spans several critical areas in sustainable bioprocessing:

• Fermentation technology and microbial bioprocessing
• Side-stream and agricultural by-product valorization
• Downstream processing techniques
• Biorefinery development
• Food waste conversion to high-value products

His recent publication portfolio reveals a strong thematic focus on transforming waste streams like brewer's spent grain into valuable products through innovative bioprocesses. His work demonstrates expertise in bacterial co-cultivation for chemical production, yeast immobilization techniques, enzyme cocktail optimization for biomass conversion, and sustainable protein extraction methods. The research consistently addresses circular economy principles by developing processes that convert agricultural and industrial by-products into high-value products.

As an educator, Dr. Dragone plays a central role in talent development, supervising MSc and PhD students through industry-collaborative projects. He has expanded his educational impact globally through the Massive Open Online Course 'Introduction to Industrial Bioprocess Development' on Coursera. His academic activities include active grant acquisition, interdisciplinary research initiatives, and fostering strong academia-industry partnerships to ensure scientific advances translate into practical biomanufacturing solutions for a more circular bioeconomy.