Giacomo Antonio Calandra Checco
Tutor: Giuseppe Licitra
2023 - 2026: PhD Course in Agricultural, Food and Environmental Sciences, University of Catania. Research Project: PNRR – DM n. 117/2023 – Inv. 3.3: “Traditional and innovative technological parameters of the ageing processes: effect on the quality of dairy products”, in collaborazione con CoRFiLaC (RG) - Consortium for Research in the Dairy and Agri-Food Supply Chain Sector. Tutor: Prof. Giuseppe Licitra, Co-Tutor: Prof.ssa Cinzia Caggia; Co-Tutor aziendale: Dr. Saro Petriglieri.
Nov 2022 – May 2023: Research grant, Department of Agriculture, Food and Environment, University of Catania, supervisor: Prof. Giuseppe Licitra
Research activities: Characterization of the various types of Provola dei Nebrodi cheese and their respective production systems through the rationalization of cheese transformation and aging processes. Analysis of extensive and eco-sustainable production systems in marginal areas of the Nebrodi. Contributing to the development of supply concentration and collective aging activities to differentiate innovative processes aimed at improving the quality of Provola dei Nebrodi in its various varieties.
Oct 2021 - Nov 2022: Research project collaborator, Soc. Coop. Agr. Bionatura in collaboration with CoRFiLaC (RG)
Research activities: Characterization of the various types of Provola dei Nebrodi cheese and their respective production systems through the rationalization of cheese transformation and aging processes. Analysis of extensive and eco-sustainable production systems in marginal areas of the Nebrodi. Contributing to the development of supply concentration and collective aging activities to differentiate innovative processes aimed at improving the quality of Provola dei Nebrodi in its various varieties.
Oct 2021 - Dec 2021: Research project collaborator, CoRFiLaC (RG)
Research activities: Analysis of the nutrient balance of Historical Sicilian Cheeses and identification of specialized outlets, for their enhancement
Nov 2020: Qualification as Food Tecnologist, O.T.A.S.S. (Italy).
June 2019 - January 2020: Contamination Lab- Start-Up: Second place winner with project “FISH&TRACK”: the aim is to offer a connection service between restaurant and fisherman, aimed at demonstrating the traceability and traceability of the fish product.
Oct 2020 - Oct 2022: Master's degree in Food Science and Technology (LM-70); Department of Agriculture, Food and Environment (Di3A) - University of Catania, supervisor: Prof. Giuseppe Licitra. Degree thesis: "Biodiversity of eco-sustainable production systems of breeder’s cheesemakers allocated in marginal areas and related enhancement models of historical Sicilian and Czech cheeses". Final mark: 110/110 cum laude.
Oct 2015 - Oct 2018: Bachelor's degree in Food Science and Technology (L-26), Department of Agriculture, Food and Environment (Di3A) - University of Catania, supervisor: Prof. Salvatore Bordonaro. Degree thesis: "Buffalo Farming in Italy."
Jul 2015: High School diploma: Technical Institute Surveyor, Nicosia (Italy)
The Ph.D. project is focused on conducting a detailed analysis of how environmental parameters (temperature, relative humidity, and airflow) during the aging process influence the quality of various types of Provola dei Nebrodi PDO cheese. The aim of the Ph.D. project is to assess the aging methods used by different farms in the Nebrodi area to determine whether they are adequate or need improvement to ensure the production of high-quality dairy products. The study involves continuous monitoring of environmental conditions and a comprehensive analysis of the chemical, physical, microbiological, and sensory characteristics of cheeses during the aging phase to differentiate the aging process of the various types of Provola dei Nebrodi PDO cheese (Fresh; Partially Aged; Aged; Flaky; and with Green Lemon). This project aims at a positive economic impact on farms while enhancing product quality.