Professor Dr. Federico Casanova

Biography

Federico Casanova is an Associate Professor at the Technical University of Denmark, specializing in the development of sustainable solutions in food processing. His expertise lies in the extraction and functionalization of functional molecules from food waste and by-products using environmentally-friendly biotechnological methods. He focuses on extracting high-value fractions such as proteins, chitins, and fatty acids and is researching the employment of green technologies, including ultrasound and pulsed electric field techniques, to tailor the colloidal properties of food. Additionally, his work aligns with the United Nations Sustainable Development Goals, highlighting his commitment to global sustainability in food production. He has held a variety of educational positions and has participated in many research projects aimed at optimizing food product processes. Casanova has also served as an editor for the International Journal of Biological Macromolecules and has worked in various roles in the food industry, including positions at Nestlé Purina and CNRS. His academic qualifications include a PhD from the Federal University of Vicosa and several Master's degrees from institutions across Europe, contributing to a robust background in food science and technology.

Research Interests

Experience