Bruno Domingues Galli

He holds a BSc degree in food science (USP Brasil) and is specialized in the science and technology of dairy products. He has also worked in the area of microbiology, sensory analysis, and sustainability of the food chain. He holds a Master's degree in food technology from the University of Campinas (Unicamp - Brazil), a master's degree in socio-environmental sustainability from the agro-food chain at the University of Turin (UniTO - Italy), a Ph.D. in Food Engineering and Biotechnology from the Free University of Bolzano (unibz - Italy). He worked for a year as a research assistant at the Dairy Processing Technology Center at the University of Limerick (UL - Ireland), and is currently a researcher at the Edmund Mach Foundation (FEM - Italy) in the area of #8203;#8203;consumer science and sensory analysis. (Source: Lattes Curriculum)