Dr Cesare Ravagli

Dr Cesare Ravagli is Postdoctoral researcher in the Sustainable Food Systems Research Group under the supervision of Dr Aylin Sahin. Cesare obtained his Master’s degree in Food Science and Technologies in 2021, by the Alma Mater Studiorum – University of Bologna with a thesis investigating the implementation of Adriatic algae essential oils in pork sausages to reduce the proliferation of fungi and yeasts. He graduated with a PhD in Food Science and Biotechnology in June 2025 at University of Bologna. His PhD thesis focused on the substitution of imported oils in baked products, such as coconut and palm oil, with alternatives obtained from local sustainable sources. During his PhD, Cesare covered extensive research on analytical and instrumental analyses of food matrices and molecules, specifically lipids, their oxidation products and antioxidants in vegetable matrices. Cesare also dealt with the implementations of non-destructive analyses for food products, such as royal jelly, cheese and vegetable oils using NIR and NMR in the quality assurance environment, and the extraction and analyses of volatile compounds of essential oils. 

In the Sustainable Food System Research Group in UCC, Cesare is researching the valorisation potential of fruit and vegetable by-products using minimal processing tools as part of the Sustain-a-Bite project (EU Horizon).