Biography:
Pasquale Massimiliano Falcone is Aggregate Professor and senior Researcher at the Department of Agricultural, Food and Environmental Sciences of the Polytechnic University of Marche. He gained PhD in Food Product Biotechnology and extensive knowledge in the fields of food science and technology, food microstructure and food rheology. The scientific interest is towards the development of innovative paradigms to design and validate food processes and food properties for both the traditional and novel foods, under a sustainability perspective and based on the principles of circular economy. He co-authored more than 70 scientific publications, who have more than 1050 citation and H-index of 17 as cited by Scopus.
Title : A Engineering Approach to Preserve Long-Term Texture Quality and Authenticity of Certified Hard Cheeses: The Parmigiano Reggiano Cheese perspective
Title : Artisanal Gelato 4.0: Enhancing Quality and Efficiency with Digitalization and Artificial Intelligence