Corresponding member of the Georgofili Academy; full professor of Food Unit Operations and Environmental Assessment in the Food Industry at the Univ. of Tuscia (1990-2020) and chairman of the PhD courses in Food Biotechnology and Food Science, Technology and Biotechnology of Sustainability. He graduated in Chem. Engng (Univ. of Rome, I) in 1974, where he started his university career from assistant professor of Chemical Engineering to associate professor of Food Process Engineering. He was visiting researcher at the National College of Food Technology (Univ. of Reading, Weybridge, UK); full professor of Food Processing at the Univ. of Basilicata and Director of the Institute of Agricultural and Forestry Microbiology and Technology (1987-90); President of the Italian Society of Food Science and Technology (2006-09), vice-President (2009-12), and Honorary Member (2021-); Italian delegate at the Food Working Party of the Eur. Federation of Chem. Engng (1990- 2015); member of the Editorial Board of the Journal of Food Engineering (1994-2017). His studies concerned the development of fermentation processes to produce microbial biomasses, ethanol, organic acids, and polysaccharides, enzymatic processes, and membrane processes to recover cells and acidic metabolites from fermentation broths, the rheological behavior of food liquids and gel systems, and the environmental impact assessment of foods and drinks. Author ID(Scopus): 7005605380; orcid.org/0000-0002-4706-0129