Alessio Cappelli, PhD
Dr. Alessio Cappelli鈥檚 research focuses on sustainable management of agricultural, forestry, and food resources. During his PhD, he specialized in innovations and improvements in machines and plants for harvest, post-harvest, and processing in the main food production chains (cereal, flours, olive oil, and wine production chains). Although machines and plants represent his greatest passion, he developed other research interests, such as usability and the development of usable machines for the food industry, mainly for the olive-oil production chain, and assessing the impact of various food chains, proposing specific improvement strategies.
Dr. Cappelli has published one book and several scientific articles in indexed international journals. He has taught academic seminars regarding innovations in the cereal production chain at the University of Florence and taught the module 鈥渇ood processing equipment鈥� for the master鈥檚 degree course in food sciences for innovation and authenticity at the Free University of Bolzano. He teaches ITS courses (two-year courses for high technical specialization post-high school diploma) including “agricultural and agro-industrial technologies,” “configuration of the quality control system in agro-food production,” and 鈥減rocesses and technologies for agro-food transformations.鈥� He is also an official extra virgin olive oil sommelier with inclusion in the national list of technicians and experts of virgin and extra virgin olive oils in the Tuscany region. As of June 2023, he is an associate professor at San Raffaele University.
