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Current >> Index >> Invited Speakers
Dr.Massimiliano Petracci
University of Bologna
Italy
Title: Meat quality of fast-growing broilers: problems and solutions

 

 

Biography:

Prof. Petracci has served as a faculty member since 2005 at the University of Bologna in the Department of Agricultural and Food Sciences. He earned his master’s degree in food science and technology from the University of Bologna and his doctorate in animal science at the University of Perugia.

Prof. Petracci has authored more than 150 publications related to animal production, with more than 50 full articles published in peer-reviewed, international journals. His research activities involve several aspects of poultry and rabbit production and product quality. Research interests deal with particular emphasis on nutritional value and technological properties of poultry and rabbit meat as affected by genotype, housing, feeding and preslaughter factors. Currently, he is working on the characterization of the emerging meat abnormalities in broilers (i.e. white striping and wooden breast). Prof. Petracci serves as chair for the European Federation Poultry Meat Quality Working Group (Group Five) of the World Poultry Association and secretary/treasurer for the World Poultry Science Association, Italian branch. In addition to research responsibilities, he teaches courses on “Innovations in meat and egg processing” and “Seafood quality”.
 

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