معرفی
Guido Mangione is a Research Fellow at the Department of Agriculture, Food and Environment (Di3A), University of Catania, Italy. His work focuses on animal science, dairy science, meat quality, and traditional food product innovation.
- PhD in Agricultural, Food, and Environmental Science (2024)
- Master’s in Food Science and Technology (2018)
- Bachelor’s in Biological Sciences (2016)
Research interests include characterization of traditional Sicilian cheeses, animal nutrition, dairy product quality, and sustainable food processing. His recent work explores seasonal effects on ricotta quality, dietary supplements for livestock, and microbial dynamics in PDO cheeses.
Key publications span 2022–2025, covering topics like alkaline phosphatase in raw-milk cheese, cocoa byproducts in sheep diets, and microbiota evolution in traditional cheesemaking. His projects align with the ON Foods network on food sustainability and nutrition.
- International Award for Quality of Animal Production Session (2024)
- Editor's Choice 2023 for ricotta literature review
Active in mentoring master’s students and peer-reviewing journals like Meat Science and Chemical and Biological Technologies in Agriculture. Member of the American Dairy Science Association.
