Personale docente

Name: Germano Mucchetti
Education: University Degree in Food Science and Technology (University of Milano, 1980 )

Position and Affiliation
Full Professor of Food Science and Technology, Faculty of Agriculture – University of Parma
Classes: Food Technology (10 CFU); Dairy Technology (3 CFU); Food Quality (6 CFU)

Professor of Dairy Technology at the Master Internacional Tecnologia de los Alimentos (MITA) organized by Facultad de Agronomia - Universidad de Buenos Aires and by Università di Parma

Professional experiences
1981-1985: training in milk and cheese microbiology and technology at “Istituto Sperimentale Lattiero Caseario” ( Lodi)
Stages at the “Laboratoire de la Chaire de Technologie Laitiere” of the Institut National Agronomique (Paris-Grignon , Francia) financed by the Italian National Council of Researches (CNR) (september 1982-march 1983)
1985-2005: Researcher at the Istituto Sperimentale Lattiero Caseario (Lodi, Italy)- Ministry of Agriculture
2006 to date: Full Professor of Food Science and Technology, Faculty of Agriculture – University of Parma

Main Responsibilities:

2010 to 2011 Responsible for the PhD in Food Science and Technology at the University of Parma

2007 to 2010 Scientific Responsible for research project “Valorizzazione e caratterizzazione dei formaggi Siciliani della Valdemone e della Valle di Mazara – VALFORT” funded by Regione Sicilia, involving “Centro di Ricerca per le Produzione Foraggere e Lattiero Casearie” in Lodi, “Unità Operative Territoriali” of Assessorato all’Agricoltura of Regione Siciliana and Dipartimento di Ingegneria Industriale dell’Università di Parma

2004-2007 Scientific Responsible for research project FORTISI (Valorizzazione di formaggi tipici lombardi (Pannerone di Lodi e formaggi molli di monte) prodotti con latte crudo senza innesto con stagionatura inferiore a 60 giorni: incremento della sicurezza per rafforzare la loro competitività sul mercato) funded by Regione Lombardia, involving 5 operating units (CRA-FLC, Dipartimento di Genetica, Antropologia Evoluzione dell’Università di Parma, Assessorato Agricoltura della Provincia di Lodi, Camera di Commercio di Lodi, Caseificio Carena)

2002-2005 Scientific Responsible for research project “SIFORTI (Sicurezza Formaggi Tipici Italiani)- GEFORPASTA (Genuinità Formaggi a Pasta Filata)” funded by MIUR and CNR involving 15 operating units (Universities, Tesearch Institutions, Istituti Zooprofilatttici, Consorzi di Tutela, analytical laboratories)

Scientific Activity: Technology and microbiology of PDO and traditional Italian dairy products (Grana Padano, Parmigiano Reggiano, Mozzarella Bufala Campana, Pecorino Toscano, hard cooked mountain cheeses; Vastedda del Belice); whey treatment and Ricotta production; membrane separation technology applied to dairy, food safety and processing (behaviour of pathogenic bacteria during cheese making; application of innovative technologies to reduce the pathogenic bacterial load of mature cheeses) ; enzymatic activities and cheese ripening; innovative technologies (milk nanofiltration, pH standardization of milk by carbon dioxide addition; use of MPC to standardize cheese milk and improve cheese yield);
Actual researches: modelling of heat exchange during cheese-making; study of the dimensions of cheese curd particles.

Scientific Publications: more than 150 scientific and technical papers published in international and national food science journals. Co-author of the book “Microbiologia e tecnologia lattiero casearia: qualità e sicurezza” edited by Tecniche Nuove, Milano (pag. 1- 821 – ISBN 88-481-1817-8).

Invited speaker in many national and international dairy congresses, held in Australia, China and Argentina