Personale docente

Massimiliano Rinaldi (Scopus ID: 7202149744, author of 98 documents, with 1879 citations, h-index 25) completed his PhD in Food Science and Technoogy at the University of Parma in 2006. As post-doctoral fellow he investigated the effects of innovative processes on several food matrixes. He was a junior researcher (RTD-A) from 2015 to 2019 and currently, he is an Associate Professor at Department of Food and Drug at the University of Parma. Since 2024 he is Coordinator of the PhD in Food Science.
His main research activity is focused on food product and process design as well as the evaluation of the effects of innovative techniques and/or new ingredients on physical properties of foods. Specific topics include: i) utilization of mathematical models for food process design; ii) understanding the effects of thermal and non-thermal technologies on food quality; iii) investigating the effect of innovative ingredients on food physical properties; iv) utilization of by-products in bakery products as sources of valuable compounds. He has been investigator and co-investigator of research projects funded through competitive International and National calls. He has also a considerable experience in funded research projects from international and national calls and in collaboration with Food Industries.
He is a Member of the Editorial Board of LWT - Food Science and Technology since 2017 as well as of other international journals such as Microbiology, Journal of Innovations in Food Technology, Journal of Nutrition and Food Science Forecast, Applied Sciences. He is also Associate Editor of Italian Journal of Food Science and Asian Food Science Journal. Since 2019 he is member of Interdepartmental Centers SITEIA for food technology and CIPACK for food packaging. In 2013 he was one of the founding partners of the Academic Spin-off SIIIA (Società Italiana per l'Innovazione nell'Industria Alimentare) that represents the only Italian certifying agency for the European Hygienic Engineering & Design Group (EHEDG).