Marcello Alinovi | University of Parma - People and Organization

Università degli Studi di Parma

Fixed-term researcher

Department of Food and Drug

SSD: Food Science and Technology (AGRI-07/A)

Contacts

E. marcello.alinovi@unipr.it

T. +39 0521 906234

Office: Campus Scienze e Tecnologie - Padiglione 33 - Tecnopolo

Address: Parco Area delle Scienze Tecnopolo, 43124 Parma

Teaching

Academic year of provision: 2026/2027

DAIRY TECHNOLOGY II – CHEESES

First-cycle degree course in Dairy Enterprise Technologies and Management

DAIRY TECHNOLOGY II – CHEESES module

Year: 2°
Food Tecnology 2

First-cycle degree course in FOOD SCIENCE AND TECHNOLOGY

Year: 3°
Lab. of Processed Food of vegetable origin

First-cycle degree course in QUALITY AND PROCUREMENT OF RAW MATERIALS FOR AGRI-FOOD

Processed Food module

Year: 3°

Previous years

Academic year of provision: 2025/2026

DAIRY TECHNOLOGY II – CHEESES

First-cycle degree course in Dairy Enterprise Technologies and Management

DAIRY TECHNOLOGY II – CHEESES module

Year: 2°
FUNCTIONAL FOODS TECHNOLOGIES AND QUALITY CONTROL

Second-cycle degree course in HUMAN NUTRITION SCIENCES

FOOD AND PHARMACEUTICAL TECHNOLOGIES module

Year: 2°
Food Tecnology 2

First-cycle degree course in FOOD SCIENCE AND TECHNOLOGY

Year: 3°

Academic year of provision: 2024/2025

DAIRY TECHNOLOGY II – CHEESES

First-cycle degree course in Dairy Enterprise Technologies and Management

DAIRY TECHNOLOGY II – CHEESES module

Year: 2°
FUNCTIONAL FOODS TECHNOLOGIES AND QUALITY CONTROL

Second-cycle degree course in HUMAN NUTRITION SCIENCES

FOOD AND PHARMACEUTICAL TECHNOLOGIES module

Year: 2°
Food Tecnology 2

First-cycle degree course in FOOD SCIENCE AND TECHNOLOGY

Year: 3°
INNOVATIVE AND SUSTAINABLE TECHNOLOGIES FOR DAIRY AND MEAT PRODUCTS

Second-cycle degree course in INNOVATIVE AND SUSTAINABLE LIVESTOCK PRODUCTION

MICROBIOLOGY AND TECHNOLOGIES OF DAIRY AND MEAT PRODUCTS module

Year: 2°

Academic year of provision: 2023/2024

FUNCTIONAL FOODS TECHNOLOGIES AND QUALITY CONTROL

Second-cycle degree course in HUMAN NUTRITION SCIENCES

FOOD AND PHARMACEUTICAL TECHNOLOGIES module

Year: 2°
Food Tecnology 2

First-cycle degree course in FOOD SCIENCE AND TECHNOLOGY

Year: 3°
INNOVATIVE AND SUSTAINABLE TECHNOLOGIES FOR DAIRY AND MEAT PRODUCTS

Second-cycle degree course in INNOVATIVE AND SUSTAINABLE LIVESTOCK PRODUCTION

MICROBIOLOGY AND TECHNOLOGIES OF DAIRY AND MEAT PRODUCTS module

Year: 2°

Academic year of provision: 2022/2023

FUNCTIONAL FOODS TECHNOLOGIES AND QUALITY CONTROL

Second-cycle degree course in HUMAN NUTRITION SCIENCES

FOOD AND PHARMACEUTICAL TECHNOLOGIES module

Year: 2°
INNOVATIVE AND SUSTAINABLE TECHNOLOGIES FOR DAIRY AND MEAT PRODUCTS

Second-cycle degree course in INNOVATIVE AND SUSTAINABLE LIVESTOCK PRODUCTION

MICROBIOLOGY AND TECHNOLOGIES OF DAIRY AND MEAT PRODUCTS module

Year: 2°

Academic year of provision: 2021/2022

FUNCTIONAL FOODS TECHNOLOGIES AND QUALITY CONTROL

Second-cycle degree course in HUMAN NUTRITION SCIENCES

FOOD AND PHARMACEUTICAL TECHNOLOGIES module

Year: 2°
INNOVATIVE AND SUSTAINABLE TECHNOLOGIES FOR DAIRY AND MEAT PRODUCTS

Second-cycle degree course in INNOVATIVE AND SUSTAINABLE LIVESTOCK PRODUCTION

MICROBIOLOGY AND TECHNOLOGIES OF DAIRY AND MEAT PRODUCTS module

Year: 2°

Academic year of provision: 2020/2021

FOOD PRESERVATION

First-cycle degree course in FOOD SYSTEM: MANAGEMENT, SUSTAINABILITY AND TECHNOLOGIES - Specialization: Scienze degli Alimenti

Year: 3°
FOOD PRESERVATION

First-cycle degree course in FOOD SYSTEM: MANAGEMENT, SUSTAINABILITY AND TECHNOLOGIES - Specialization: Bioeconomia

Year: 3°

Research

Publications

Functional and sensory evaluation of commercial plant-based mozzarella analogues

Authors: Fenga Irene; Alinovi Marcello; Chiavaro Emma; Paciulli Maria

Year: 2026
Tailoring the physico-chemical properties and VOCs of pea-based fermented beverages through Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus fermentation

Authors: Alinovi M.; Bancalari E.; Monica S.; Del Vecchio L.; Cirlini M.; Chiavaro E.; Bot F.

Year: 2025
Structural and Physico-Chemical Changes of Mozzarella di Bufala Campana Cheese Influenced by Covering Liquid Composition

Authors: Fenga I.; Alinovi M.; Paciulli M.; Mucchetti G.; Chiavaro E.

Year: 2025
Assessing the techno-functional and nutritional properties of Aviron winter peas vs. commercial edible varieties for human consumption

Authors: Talens C.; Alvarez-Sabatel S.; Alinovi M.; Arnal M.; Fenga I.; Talens P.; Paciulli M.

Year: 2025
Production of novel pasta filata analogs containing pea protein isolate using a direct steam injection cooker stretcher: Changes in microstructure and texture

Authors: Dahl Julie Frost; Carrara Matteo; Alinovi Marcello; Li Ruifen; Corredig Milena

Year: 2025

Full list of publications

Public Engagement Initiatives

Evento di connessione accademia-aziende settore carne

Due giornate di presentazione, elaborazione e discussione di casi di studio aziendali relativi alle aziende del settore carneo

Date: 16/05/2025-23/05/2025
Operationalization and sustainability of integrated agro-industrial parks in Ethiopia - FIRST VISIT ETHIOPIAN STAKEHOLDERS

Settimana di visita da parte degli stakeholders Etiopi a università ed aziende dell'Emilia Romagna

Date: 11/11/2024-15/11/2024
Dalla terra alla tavola: tutti i colori delle scienze degli alimenti

attività ludiche di vario genere per la condivisione della ricerca

Date: 27/09/2024
La biodiversità si costruisce insieme. Un patto dalla terra alla tavola: collaborare per innovare e condividere alimenti sani e sostenibili. Notte dei ricercatori 2023

- Agricoltura sostenibile e qualità delle produzioni - L’agricoltura 4.0 - GO GOALS! - Analisi/valutazione della qualità di alimenti - Attività ludico-educative: (cards gioco) legate ad una dieta sana e sostenibile in mensa e a casa (coinvolgimento di studenti e bambini). - Attività interattive su l’etichettatura degli alimenti: (coinvolgimento di studenti e bambini).

Date: 29/09/2023
Pagina Linkedin: Tecnologie Alimentari Lab Università di Parma

Pubblicazione di eventi e articoli scientifici pubblicati dal gruppo.

Date: 03/10/2022