Nicodemo Di Pasquale

About

Nicodemo Di Pasquale is an Associate Professor at the University of Bologna in Italy. His research interests encompass dual-scale models and numerical simulations, with a particular focus on applications in food science, including the mechanics of crust freezing in processed meat. He employs a fully coupled solid-fluid approach in his recent studies, contributing to advancements in both theoretical and practical aspects of his fields of expertise.