SOGLIA Francesca

(University page) obtained a BSc in Food Consumption and Catering Sciences in 2011, a MSc in Food Science and Technology in 2013, and a PhD in Food Science and Biotechnology in 2017, all at the University of Bologna (Italy). She is currently a post-doctoral researcher at the Department of Agricultural and Food Sciences of that same university. Her research has a particular emphasis on the evaluation of quality traits of meat, as affected by muscular abnormalities and their relationship with technological properties, chemical composition, histology, and protein profiles. Additionally, her research looks into the quality traits and technological properties of poultry and rabbit meat as affected by genetics and rearing factors.