Contacts E. paolo.formaggioni@unipr.it T. +39 0521 032614 Office: Campus Scienze e Tecnologie - Area Food - Edificio 1 Address: Parco Area delle Scienze 47/A, 43124 Parma Teacher's activitiesExam scheduleClass schedule Teaching Academic year of provision: 2026/2027 Parmigiano Reggiano Cheese First-cycle degree course in GASTRONOMIC SCIENCE Year: 3° Previous years Academic year of provision: 2025/2026 Parmigiano Reggiano Cheese First-cycle degree course in GASTRONOMIC SCIENCE Year: 3° Academic year of provision: 2024/2025 Parmigiano Reggiano Cheese Second-cycle degree course in FOOD SCIENCE AND TECHNOLOGY Year: 2° Academic year of provision: 2023/2024 Parmigiano Reggiano Cheese Second-cycle degree course in FOOD SCIENCE AND TECHNOLOGY Year: 2° Academic year of provision: 2022/2023 Parmigiano Reggiano Cheese Second-cycle degree course in FOOD SCIENCE AND TECHNOLOGY Year: 2° Academic year of provision: 2021/2022 Parmigiano Reggiano Cheese Second-cycle degree course in FOOD SCIENCE AND TECHNOLOGY Year: 2° Academic year of provision: 2020/2021 Parmigiano Reggiano Cheese Second-cycle degree course in FOOD SCIENCE AND TECHNOLOGY Year: 2° The teachings are listed up to the 2020/2021 academic year Research Publications Relationship Between Rennet Coagulation Properties of Milk, Cheese-Making Losses, and Cheese Yield in Manufacture of Parmigiano Reggiano PDO Cheese Authors: Franceschi Piero; Barbanti Davide; Formaggioni Paolo; Scotti Cristina; Giambiasi Paola; Martuzzi Francesca Year: 2026 Association Between Herd Size and the Chemical Composition and Technological Properties of Milk Intended for Parmigiano Reggiano PDO Cheese Authors: Franceschi Piero; Formaggioni Paolo; Barbanti Davide; Gonzalez Torres Yesid Orlando; Scotti Cristina; Martuzzi Francesca Year: 2025 Fermented Mare Milk and Its Microorganisms for Human Consumption and Health Authors: Martuzzi Francesca; Franceschi Piero; Formaggioni Paolo Year: 2024 Distribution of Calcium, Phosphorus and Magnesium in Yak (Bos grunniens) Milk from the Qinghai Plateau in China Authors: Franceschi P.; Sun W.; Malacarne M.; Luo Y.; Formaggioni P.; Martuzzi F.; Summer A. Year: 2023 Fatty acids composition and lipolysis of Parmigiano Reggiano PDO cheese: effect of the milk cooling temperature at the farm Authors: Franceschi Piero; Formaggioni Paolo; Brasca Milena; Natrella Giuseppe; Faccia Michele; Malacarne Massimo; Summer Andrea Year: 2023 Full list of publications
Teaching Academic year of provision: 2026/2027 Parmigiano Reggiano Cheese First-cycle degree course in GASTRONOMIC SCIENCE Year: 3° Previous years Academic year of provision: 2025/2026 Parmigiano Reggiano Cheese First-cycle degree course in GASTRONOMIC SCIENCE Year: 3° Academic year of provision: 2024/2025 Parmigiano Reggiano Cheese Second-cycle degree course in FOOD SCIENCE AND TECHNOLOGY Year: 2° Academic year of provision: 2023/2024 Parmigiano Reggiano Cheese Second-cycle degree course in FOOD SCIENCE AND TECHNOLOGY Year: 2° Academic year of provision: 2022/2023 Parmigiano Reggiano Cheese Second-cycle degree course in FOOD SCIENCE AND TECHNOLOGY Year: 2° Academic year of provision: 2021/2022 Parmigiano Reggiano Cheese Second-cycle degree course in FOOD SCIENCE AND TECHNOLOGY Year: 2° Academic year of provision: 2020/2021 Parmigiano Reggiano Cheese Second-cycle degree course in FOOD SCIENCE AND TECHNOLOGY Year: 2° The teachings are listed up to the 2020/2021 academic year
Research Publications Relationship Between Rennet Coagulation Properties of Milk, Cheese-Making Losses, and Cheese Yield in Manufacture of Parmigiano Reggiano PDO Cheese Authors: Franceschi Piero; Barbanti Davide; Formaggioni Paolo; Scotti Cristina; Giambiasi Paola; Martuzzi Francesca Year: 2026 Association Between Herd Size and the Chemical Composition and Technological Properties of Milk Intended for Parmigiano Reggiano PDO Cheese Authors: Franceschi Piero; Formaggioni Paolo; Barbanti Davide; Gonzalez Torres Yesid Orlando; Scotti Cristina; Martuzzi Francesca Year: 2025 Fermented Mare Milk and Its Microorganisms for Human Consumption and Health Authors: Martuzzi Francesca; Franceschi Piero; Formaggioni Paolo Year: 2024 Distribution of Calcium, Phosphorus and Magnesium in Yak (Bos grunniens) Milk from the Qinghai Plateau in China Authors: Franceschi P.; Sun W.; Malacarne M.; Luo Y.; Formaggioni P.; Martuzzi F.; Summer A. Year: 2023 Fatty acids composition and lipolysis of Parmigiano Reggiano PDO cheese: effect of the milk cooling temperature at the farm Authors: Franceschi Piero; Formaggioni Paolo; Brasca Milena; Natrella Giuseppe; Faccia Michele; Malacarne Massimo; Summer Andrea Year: 2023 Full list of publications
