Associate Professor of the Department of Agriculture, Food and Environment, teaches Food and physiology of human nutrition and general husbandry. He deals with the study of the effect of the genetic and nutritional factors on the quality of products from bovine, ovine, goats and swines and in particular on the nutritional quality of lipid fraction of milk and meat, and derived products: fatty acids and their effect on human health, unsaponifiable matter (cholesterol, liposoluble vitamins); fatty acids oxidation; cholesterol oxidation; aromatic compounds (organoleptic characteristics, protection from the lipid oxidation, and traceability of food). Since 2005 is an Ordinary member of ASPA (Animal Science and Production Association). Co-author of 150 scientific publications 71 of which are published in ISI journals. Since November 2017 he is the president of the master's degree courses of "Food biosafety and quality" and "Plant and microbe biotechnologies"