Massimiliano Rinaldi

Massimiliano Rinaldi is an Associate Professor at the Department of Food and Drug, University of Parma. He holds a PhD in Food Science and Technology from the same university (2006). His research focuses on food process design, innovative food technologies, and ingredient effects on food properties. He actively collaborates with food industries and leads projects funded by international/national grants.

He teaches courses such as Design Methodologies of Food Processes and Food Technology across multiple academic cycles. Rinaldi serves on editorial boards of journals like LWT - Food Science and Technology, Italian Journal of Food Science, and Asian Food Science Journal. He co-founded the academic spin-off SIIIA (Italian Certification Agency for EHEDG standards) and participates in interdepartmental centers like SITEIA (food technology) and CIPACK (food packaging).

His research emphasizes mathematical modeling for food processes, thermal/non-thermal technologies' impact on food quality, and utilization of by-products in bakery products. Recent work explores high-pressure processing for shelf-life extension, food packaging sustainability, and novel ingredients like yak milk.