Massimiliano Petracci is full Professor at the Department of Agricultural and Food Sciences, University of Bologna, Italy.His research activities involve nutritional value and technological properties of poultry and rabbit meat as affected by genotype, housing, feeding and preslaughter factors. Currently he is mainly working on the characterization of the emerging meat abnormalities in poultry (white striping, wooden breast and spaghetti meat). Since 2014 he chairs the Working Group 5 “Poultry Meat Quality” of the European Federation of the World's Poultry Science Association since 2014. In addition to his research responsibilities, he is currently the Coordinator of the PhD programme in Agricultural, Environmental and Food Science and Technology at University of Bologna.
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