{"id":82131,"date":"2024-05-07T15:01:32","date_gmt":"2024-05-07T13:01:32","guid":{"rendered":"https:\/\/www.unisg.it\/docenti\/matteo-zanoni\/"},"modified":"2026-06-09T15:57:16","modified_gmt":"2026-06-09T13:57:16","slug":"matteo-zanoni","status":"publish","type":"docenti","link":"https:\/\/www.unisg.it\/en\/docenti\/matteo-zanoni\/","title":{"rendered":"Matteo Zanoni"},"content":{"rendered":"\n

Biography<\/h4>\n\n\n
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Matteo Zanoni is a research fellow at the University of Gastronomic Sciences of Pollenzo for the European project \"SF4C \u2013 School Food for Change\" which aims to promote systemic change towards a sustainable and healthy food system through school food education.<\/p>\n\n\n\n

In 2022, he earned a Master's degree in Agri-food Biotechnologies from the University of Verona, with a thesis on the use of dietary fibers to reduce fat content in industrial ice cream production.<\/p>\n\n\n\n

After graduation, he worked for two years as a research fellow at the Food Technologies laboratory of the University of Verona, where he mainly focused on the development and optimization of new food products, as well as Sensory Analysis.<\/p>\n\n<\/div>\n <\/div>\n\n\n

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Institutional Positions<\/h4>\n\n\n
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Teaching Activity<\/h4>\n
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Main Interdisciplinary Research Area in UNISG<\/h4>\n
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Specific Research Topics<\/h4>\n
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