Associate Editor for Meat
Edi Piasentier is Professor of Animal Husbandry in the Department of Agricultural, Food, Environmental and Animal Sciences at the University of Udine. Piasentier serves as director of the University’s Experimental Farm ‘A. Servadei’ and he is the coordinator of the ‘Livestock Farming and Food Quality’ research group at the University of Udine, where he is also course convenor in the graduate and postgraduate programs of Animal Sciences. He is a member of the scientific committee of the doctorate programme in Agricultural Sciences and Biotechnologies, and he has been the first supervisor for 12 Ph.D. students in different aspects of meat quality research, from molecular processes to consumer perception.
He is the author of more than 320 publications; his articles have appeared in journals such as Meat Science, Animal Science, Food Chemistry and Food Quality and Preference. His research interests mainly focus on evaluation and modification of the perceived quality of and traceability of animal-source foods. He has applied his expertise in sensory analysis and stable isotope ratio analysis in the study of products from several livestock species, including small ruminants.
He has collaborated with research groups in Europe, US, Asia, and Africa. He is a founding member of the Italian Society of Sensory Science.
The International Goat Association promotes goat research and development for the benefit of humankind, to alleviate poverty, to promote prosperity and to improve the quality of life.