ALINOVI MARCELLO

Marcello Alinovi serves as a Researcher at the Department of Food and Drug Sciences, University of Parma, Italy. His teaching appointments span multiple degree programs and academic years:

• Dairy Technology II – Cheeses (2023/2024–2025/2026) for Dairy Enterprise Technologies and Management
• Food Technology 2 (2021/2022–2024/2025) for Food Science and Technology
• Functional Foods Technologies and Quality Control (2020/2021–2024/2025) for Human Nutrition Sciences
• Innovative and Sustainable Technologies for Dairy and Meat Products (2020/2021–2023/2024) for Innovative and Sustainable Livestock Production
• Food Preservation (2018/2019) for Food System: Management, Sustainability and Technologies

His research centers on dairy science, food preservation, and sustainable technologies, with emphasis on cheese composition, plant-based food innovation, and functional properties. Key investigations include physico-chemical analysis of dairy products, in vitro digestibility studies, and natural extract applications for oxidative stability. His work bridges food chemistry, nutrition, and sustainable processing methodologies.

Analysis of his 2025 publications reveals dominant themes in dairy science (cheese structure, mineral digestibility) and plant-based food development (legumes, fermented beverages). Methodologies include fermentation optimization, VOC profiling, and comparative nutritional assessment, demonstrating interdisciplinary integration of food chemistry, microbiology, and nutritional science. Current work focuses on sustainable dairy alternatives and preservation techniques using natural compounds.

No scientific awards or fellowships are documented in the source material.

Details regarding student supervision, research grants, laboratory facilities, or collaborative teams were not provided in the available information.