Flavio Tidona

Researcher – CRA – University of Parma

R&D and consulting in dairy sector and some meat fermented derivatives (sausages). Evaluation of food product innovation strategies.

Quality control and study of microbiologic opportunities and concerns in fermented products.

Food innovation and designing with biotechnology approach.

Study of process variables on final product characteristics.

cheese,dairy,dairy microbiology,Fermented foods,Food biotechnology,R&D,yogurt

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