Marco Dalla Rosa

Marco Dalla Rosa serves as Full Professor of Food Science and Technology at the University of Bologna, where he directs the First Cycle Degree in Food Technology at the Cesena campus. After completing his degree in Agricultural Science in 1979 and PhD in Food Biotechnology in 1987, he has established himself as a leading researcher in food technology and processing. His career includes positions at the University of Udine as researcher and associate professor before joining the University of Bologna as full professor in 2000. His research focuses on food processing technologies, particularly in areas of osmotic dehydration, packaging, and product quality assessment. As author of more than 300 scientific publications with over 8,400 citations and an h-index of 47, his work has significantly influenced food science research. Recently named Academy Fellow of IUFoST (IAFoST) in 2024, he continues to advance food science education while maintaining active involvement in cultural outreach through media appearances and TEDx talks. Beyond academia, he pursues sailing competitively and holds certifications in open water diving