معرفی
Davide Barbanti is an Associate Professor of Food Processing in the Faculty of Agriculture at the University of Parma. His work focuses on optimizing food technologies, quality management, and developing functional foods. He has supervised 30+ theses and coordinated numerous research contracts.
- Education: Master's in Scientific High School (1979), graduated in Agriculture (1984) and Industrial Chemistry (1990) from the University of Bologna.
- Professional Roles: Expert member at IMC Mediterranean Certification Institute (1997–present), Visiting Professor at the University of Santa Fe (1991).
His research emphasizes food preservation, plant-based ingredients, and sensory analysis. Recent publications investigate oxidative stability in breadsticks, legume-based gelation, and gluten-free pasta fortification. Awards include a 1996 Spanish Foundation of Nutrition grant and a 2000 Faculty of Agriculture award for outstanding research. He has taught courses in Food Processing, Quality Management, and Product Design since 1989.
- Scientific Awards:
- Spanish Foundation of Nutrition Grant (1996)
- Faculty of Agriculture Best Research Grant (2000)
Barbanti has supervised over 30 experimental theses and collaborates with public/private companies on food technology innovations.
