Emanuele Zannini

About

Emanuele Zannini is an Associate Professor at Sapienza University of Rome, Italy. His research focuses on the optimization of food fortification and the effects of fermentation processes on various ingredients, particularly involving dietary fibers and plant-based proteins. Recent articles include studies on the fortification of wheat bread with vitamin D 3 , the impact of solid-state fermentation on fava bean and quinoa flours, and the valuation of brewers' spent yeast through innovative fermentation techniques.