Guido Mangione

Academic education

• 2021-2024: PhD candidate in Agricultural, Food and Environmental Science, University of Catania – Italy. Research project: “Characterization of traditional ricotta produced in Sicily: focus on the different varieties produced, quality traits and production technologies”. Title achieved with merit, awarded on the unanimous judgment of the Committee;
• 2024: Doctor Europaeus
• 2016 – 2018: Master’s Degree in Food Science and Technology, University of Catania; Degree thesis: "Analysis of the nutrients balance of the Ragusano P.D.O. production systems and related production of ricotta". Final mark: 110/110 cum laude.
• 2012 – 2016: Bachelor’s Degree in Biological Sciences, University of Perugia. Degree thesis: “Botulism: characteristics, cases in Italy, and laboratory diagnosis”.

Academic positions

• 2024 – 2026: Postdoc researcher at University of Catania – Italy. Academic Recruitment Field 07/G1 “Animal Science”, Academic Discipline AGRI-09/B “Animal nutrition and feeding”. Research project: “Improving the nutritional characteristics of animal products for a better and healthier diet” - ON Foods - Research and innovation network on food and nutrition Sustainability, Safety and Security – Working ON Foods”, Spoke 4 – “Food quality and nutrition”, W.P. 4.1, Task 4.1., research project “Improved Nutritional Characteristics of Animal Products for better nutrition (INCAP)” Scientific tutor: Prof. Alessandro Priolo;
• Teaching assistant ("Cultore della materia”) for the disciplinary scientific sector AGRI-09/C “Animal Science”
• 2023: Ph.D student Guest at the Department of Food Science - Aarhus University (Denmark). Research activity focused on studying the whey protein behaviour during the ricotta cheesemaking; Scientific tutor: Prof. Milena Corredig
• 2020 – 2021: Research scholarship (Progetto Ager - “Canestrum Casei”) Department of Agriculture, Food and Environment, University of Catania. Research activities: " Characterization of historical Sicilian cheeses, AGER cheeses selection, and development of valorization models”;
  Research program " Development of a synergy model aimed to Qualify and Valorize the Natural Historic Cheese of Southern Italy in the Sicilian, Sardinia, Calabria, Basilicata and Campania Regions ";
• 2019 – 2020: Research scholarship (Progetto Ager – “Canestrum Casei”) Department of Agriculture, Food and Environment, University of Catania. Research activities: " Characterization of historical Sicilian cheeses, AGER cheeses selection, and development of valorization models”;
  Research program "Development of a synergy model aimed to Qualify and Valorize the Natural Historic Cheese of Southern Italy in the Sicilian, Sardinia, Calabria, Basilicata and Campania Regions".

Professional qualifications

• Peer Reviewer for Meat Science (Elsevier), Chemical and Biological Technologies in Agriculture (Springer Nature), NPJ Science of Food (Springer Nature); Open Agriculture (De Gruyter); Biomass conversion and biorefinery (Springer Nature)
• Qualification as Food Tecnologist, O.T.A.S.S. (Italy).
• Qualification as a cheese taster
• Qualification as a sensory panelist

Awards and acknowledgements

• International award “for 1st place in the Quality of Animal Production Session gave a presentation titled EVALUATION OF HYBLEAN RICOTTA CHEESE THROUGH SEASONS, A COMPARISON OF THE CHEMICAL AND SENSORY CHARACTERISTICS  on the 2nd International Conference for Students "Animal Science and Aquaculture - challenges and research. University of Warsaw”.
• Editor’s Choice 2023 “Graduate Student Literature Review: History, technologies of production, and characteristics of Ricotta cheese”. Journal of Dairy Science

Teaching activity

• 2024 – Lectures in the Master courses in Animal Production and Food Science and Technology at the Institut Agronomique Et Veterinaire Hassan II – Rabat (Maroc)
• 2023 – Co-mentoring of 5 Master students’ thesis at the Department of Agricultural, Food and Environment Science (Di3A), University of Catania, Italy.
• 2024 – Co-mentoring of 1 Master student’s thesis at the Department of Agricultural, Food and Environment Science (Di3A), University of Catania, Italy.

Other information

• Member of the American Dairy Science Association (ADSA)
• Peer Reviewer for Meat Science (Elsevier), Chemical and Biological Technologies in Agriculture (Springer Nature), NPJ Science of Food (Springer Nature); Open Agriculture (De Gruyter); Biomass conversion and biorefinery (Springer Nature); American Journal of Animal and Veterinary Sciences (Science Publications).

ORCID ID: https://orcid.org/0000-0001-7200-341X
SCOPUS ID: https://www.scopus.com/authid/detail.uri?authorId=57266121100