Gian Franco Regnicoli

WORK HISTORY

EDUCATION

ABOUT GIAN FRANCO REGNICOLI

Gian Franco Regnicoli was born in Los Teques, Venezuela, in 1981 and in 1986 he moved to Italy. In 2007 He graduated with highest honours in Food Technology and Biotechnology at University of Perugia, Italy; in this course he worked at Barilla, Parma, at the thesis project in the development and evaluation of a rapid method for the determination of heavy metals of durum wheat. In 2007 he joined the Food Science Department of University of Perugia, where participated in research activities concerning the food quality of lipids, flaxseeds, cereals and shelf life. He studied the application of innovative microsystems and sensors to control the food quality and safety. He he has been is researcher of malting, brewing and sensory analysis at the Italian Beer Research Center (CERB) of the University of Perugia since 2010 till 2014. In 2011 He pursued Ph.D. Degree in Food Science and Biotechnology at University of Bologna, Italy. He is author of 18 publications: 3 journal manuscripts, 15 conference papers. He is reviewr of main International journals on food science and technology He is teacher of food science and technology, is a consultant and a Conuncil member of the of the Italian Food Technologists Professional College from 2013. He is Technical advisor to the court in Perugia since 2013, role nr. Since 2014 he is Malting Research and Production manager at Mastri Birrai Umbri (Gualdo Cattaneo, Italy)