Researcher
Research Group "Sensory Quality"
Department of Food Quality and Nutrition
Research and Innovation Centre
Fondazione Edmund Mach (FEM) - Via E. Mach 1, 38010 San Michele all'Adige (TN)
Room PRC 6310 (Open Space A - 11)
E-mail bruno.domingues@fmach.it
Biography
Bruno graduated in 2015 in "Food Science" at the University of Sao Paulo (USP-Brazil) with a thesis in microbiology and sensory analysis of cheese type "Camembert".
In 2018 he graduated with a Master of Science (MSc) in "Food Technology" at the University of Campinas (Unicamp - Brazil) with a thesis in technology, peptidomic and sensory analysis of "Camembert" cheese. He then started a master’s degree at the University of Turin (UniTO - Italy) in Sustainability of the agri-food network (UNESCO-MasRA).
In 2022 he completed his PhD in food engineering and biotechnology at the Free University of Bolzano in Italy (unibz - Italia) with a thesis in metagenomics, proteomics and metabolomics of cheeses from northern Italy..
After this period worked from 2022 to 2023 for a period of 1 year as a researcher at the Bernal Institute of the University of Limerick (Ireland) As a research assistant at the Dairy Processing Technology Center (DPTC).
He is currently part of the Research and Innovation Center of the Edmund Mach Foundation (Italy) as a R4-Researcher in the Sensory Quality group.
Research activities
Bruno is currently involved in the On-Foods project and the Resilient project.