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

• 2025-2026: Adjunct Professor of Animal Nutrition and Feeding [AGRI-09/B] for the course "Applied Animal Production Module Sustainable Management Of Animal Production System" of the Master's Degree in Agricultural Science and Technology (LM-69)
• 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

• 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), Journal of Dairy Science (ADSA - 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