Bruno Domingues Galli

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.

Selected publications

Hamed A.M.; Galli B.D. et al. (2025) Adaptive and predictive approaches to mitigate the impact of milk seasonality on composition, processing technologies and quality of milk powders; Int. J. of Dairy Technology. DOI: https://doi.org/10.1111/1471-0307.13148.
Silva K.K.P; Galli B.D. et al. (2024) Sensory profile of cream cheese and plant-based analogues: an approach through flash-profile, CATA and RATA tests; Int. J. of Food Science & Technology. DOI: https://doi.org/10.1111/ijfs.17484.
Galli B.D. (2024) Sustainability implications and relevance of using omics sciences to investigate cheeses with protected designation of origin; micrometacheese; J Sci Food Agric. DOI: https://doi.org/10.1002/jsfa.13403.
Galli B.D. et al. (2024) Effectiveness of modified atmosphere and vacuum packaging in preserving the volatilome of Stelvio PDO cheese over time; Food Chemistry. DOI: https://doi.org/10.1016/j.foodchem.2024.138544.
Galli B.D. et al. (2024) Comparative analysis of microbial succession and proteolysis focusing on amino acid pathways in Asiago-PDO cheese from two dairies; Int. J. of Food Microbiology. DOI: https://doi.org/10.1016/j.ijfoodmicro.2023.110548.
Tonini S., Tlais A.Z.A., Galli B.D. et al. (2024) Lentils protein isolate as a fermenting substrate for the production of bioactive peptides by lactic acid bacteria and neglected yeast species; Microbial Biotechnology. DOI: https://doi.org/10.1111/1751-7915.14387.
Galli B.D. et al. (2023) Technological solutions and adaptive processing tools to mitigate the impact of seasonal variations in milk composition on Cheddar cheese production—A review; International Journal of Dairy Technology. DOI: https://doi.org/10.1111/1471-0307.12951.
Galli B.D. et al (2023) How starter cultures affect the peptidomic profile and bioactive activities of the Asiago-PDO cheese throughout ripening; Food Research International. DOI: 10.1016/j.foodres.2023.112743.
Cavalheiro F.G., Baptista D.P., Galli B.D. et al. (2020) High protein yogurt with addition of Lactobacillus helveticus: Peptide profile and angiotensin-converting enzyme ACE-inhibitory activity; Food Chemistry. DOI: https://doi.org/10.1016/j.foodchem.2020.127482.
Galli B.D. et al. (2019) Lactobacillus rhamnosus GG improves the sensorial profile of Camembert-type cheese: An approach through flash-profile and CATA; LWT. DOI: https://doi.org/10.1016/j.lwt.2019.02.077.
Galli B.D. et al. (2019) Peptide profile of Camembert-type cheese: Effect of heat treatment and adjunct culture Lactobacillus rhamnosus GG. Food Research International. DOI: 10.1016/j.foodres.2019.05.009.
Baptista D.P., Galli B.D. et al. (2018) High protein yogurt with addition of Lactobacillus helveticus: Peptide profile and angiotensin-converting enzyme ACE-inhibitory activity; Int. Dairy Journal. DOI: https://doi.org/10.1016/j.foodchem.2020.127482.
Galli B.D. et al. (2016) Sensory quality of Camembert-type cheese: Relationship between starter cultures and ripening molds; Int. J. of Food Microbiology. DOI: https://doi.org/10.1016/j.ijfoodmicro.2016.06.025.

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