Federico Casanova

Federico Casanova is an Associate Professor at the National Food Institute of the Technical University of Denmark (DTU), specializing in sustainable food processing and biotechnological valorization of food waste. His work focuses on extracting high-value molecules (proteins, chitins, fatty acids) using green technologies like ultrasound, ohmic heating, and pulsed electric fields to enhance functional properties.

• Education: PhD (2015–2017, Federal University of Vicosa, Brazil), MSc (Agrocampus Ouest, France, 2009–2010; Universitat Jaume I, Spain, 2006–2007), BSc (Università Cattolica, Italy, 2003–2006).

Research Trends: Recent publications highlight applications of green technologies to modify protein-polyphenol interactions, characterize gelatin from jellyfish by-products, and optimize plant protein emulsifying properties. Keywords include Food Science, Food Chemistry, and Biotechnology, with subfields spanning bioactive peptides, rheological properties, and sustainable processing.

Projects: Casanova contributes to active initiatives like seaweed-derived bioactives (2025–2027) and SUSTAIN-A-BITE (2025–2028), alongside supervising PhD students investigating dairy proteins and insect-based ingredients. He also serves as an editor for International Journal of Biological Macromolecules (2025–2027).

• External Roles: Junior Project Leader at Nestlé Purina (2017–2018), Engineer at CNRS's Soft Matter Group (2010–2014).
• Teaching: Delivered guest lectures on food proteins and sustainable food systems at universities globally.