16 University of Parma – UNIPR

Università degli Studi di Parma – UNIPR https://www.unipr.it/

Team in O+

Dr Federico Righi.  Federico is co-leading WP4 LIVESTOCK. He is an Assistant Professor of Animal Nutrition, with 12 years research experience in the area of animal nutrition, primarily focusing on dairy cattle diets formulation and forage chemistry and a good experience in applied dairy cattle nutrition using the CNCPS platform. Background experiences are related to poultry (both broilers and laying hens) nutrition research activities. After the graduation in Veterinary Medicine, Righi has worked at Cornell University (Ithaca, NY), Department of “Animal Science” in quality of “Visiting Fellow” where he collaborated with prof. Michael E. Van Amburgh in the research area of forage chemistry and took part in quality of “sitting in”, to various educational courses. From 1 November 2005, he is Assistant Professor Animal Nutrition and in 2006 he obtained a Ph.D. in Animal Production, Veterinary Biotechnology, Food Quality and Safety. His research interest is in dairy cattle high forage diet formulation and performances analysis, forage chemistry and digestibility and natural molecules as feed additives. Dr Righi participates to the development and conduction of international educational projects, teaches in seminar part of University Masters and holds theoretical and practical classes in the Veterinary Medicine course and in Animal production Science and Technologies course. Since the academic year 2012-2013 he holds the class “Botany” held in English in the Veterinary Medicine course. https://www.researchgate.net/profile/Righi_Federico

Prof Afro Quarantelli Prof Quarantelli is a Full Professor in Animal Nutrition Afro with about 40 years of experience in the research and teaching field. Background experience is mainly connected with the testing of the use of feed additives, prebiotics and probiotics on livestock animals, with special focus on poultry. Prof Quarantelli has been lecturer of the courses “Feedstuff industries”, “Feed and nutrition”, and “Nutrition and feed technology” for the Degree Course in Veterinary Medicine, and president of the Degree Course in “Technologies of Animal Production and Food Safety” and of the Degree Course in “Animal Science and Animal Production Technologies”, and since May 2004 he become Director of the Department of “Animal Production, Veterinary Biotechnology, Food Quality and Safety”. Its scientific work is mainly oriented to the study of TMR rations used in the production chain of Parmigiano- Reggiano cheese, the digestibility and nutritive value of forages used in the production chain of Parmigiano- Reggiano cheese, the influence of nutrition on reproductive and productive performance of dairy cattle the use of probiotics, enzymes and pesticides in animal feeding, the effects of oxidative stress on the performance of farm animals, oxidative processes and the presence of antioxidants in animal feed, effects of rations integration on vitamins and minerals status and health of livestock. https://www.unipr.it/ugov/person/17304

Dr Marica Simoni Marica is a PhD student; she graduated in the Degree Course in “Technologies of Animal Production and Food Safety”. Subsequently she graduated in Biotechnology (Medical, Veterinary and Pharmaceutical) with a final thesis on ruminal enzymatic activity quantification. Dr Marica Simoni has received a fellowship from the European Social Fund 2007-2013 on the Development of a product for the enhancement of the ruminal fermentative performances –BETA-OIL-. His research interest is on ruminant digestion process enhancement and improvement through the use of feed additives. https://www.researchgate.net/profile/Marica_Simoni

Prof Andrea Summer Prof Summer is an Associate Professor of Animal Production, with 25 years research experience in the study of the factors affecting milk quality and rheological properties, including environmental and genetic factors. He is in contact with most of the main national associations related to animal production and coordinator or scientific responsible of national and international project related to animal production. Prof Summer has been Professor of Animal husbandry and Animal welfare and is coordinator of these courses in different Specialization Courses and Masters. https://www.researchgate.net/profile/Andrea_Summer


About Università degli Studi di Parma (University of Parma – UNIPR)

Università degli Studi di Parma (University of Parma – UNIPR) is a century-old centre of learning founded 962 as a school and as a university in 1502. Today there are about 25000 students enrolled in a total of about 70 degree courses, with more than 4500 graduated per year. The University of Parma is comprised of 9 humanistic and scientific departments including about 1100 researcher and lecturers and about 1000 technical and administrative employees. The University of Parma is currently participating in 11 Horizon 2020 European projects. Moreover, it has been participating in 583 FP-7 projects. In the last 15 years, the members of the team from the Department of Veterinary-Science involved in the present project have been participating in 7 competitive regional projects founded by the Emilia Romagna region, 3 competitive national projects funded by the Italian Government, 1 competitive project funded by the EU, and more than 19 research contracts funded by private industry and companies. The Department of Veterinary Science of the University of Parma was created in 2013 from the fusion of the Department of Animal Health and the Department of Animal Productions, Veterinary Biotechnologies, Food Quality and Safety of the Faculty of Veterinary Science. Research activity involves several areas of the veterinary sciences from basic subjects to clinic of both pet and livestock animals and food hygiene. In animal science include: animal feeds, nutrients and performance optimisation with special emphasis on dairy cattle and in vitro forage and feed digestibility. Special emphasis is given to study hay based high forage TMR for dairy cattle in the area of Parmigiano Reggiano Cheese production.