Meet The Team

“Individuals can and do make a difference, but it takes a team to really mess things up.”

Diego Calaon, Archaeology

Diego Calaon


(Stanford University/ University of Venice Cà Foscari)

Diego Calaon is a post-classical archeologist. He is the site director of archeological project in Torcello (Venice, Ca’ Foscari University – Stanford University). In the last ten years, he has  worked as site director in several archeological projects in the Venice Lagoon Area (San Giacomo in Palduo, San Lorenzo d’Ammiana, Torcello) and in the upper Adriatic (Comacchio). He has also been actively involved in the Venetian colonial project in Dalmatia (“Stari Bar Project” in Montenegro and “The Heritage of Serenissima” in Croatia).

Course: History of Seafood and maritime Activities

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Lorenzo Castigliego, Animal origin food inspection

Lorenzo Castigliego

Animal origin food inspection

(University of Pisa)

Ph.D, assistant professor in the area VET04, Inspection of food of animal origin, at the Department of Veterinary Sciences of the University of Pisa. Master’s Degree in Biological Sciences and Ph.D in “Animal productions and food hygiene in Countries with Mediterranean climates” (University of Pisa). He is the scientific manager of the Sino-Italian Centre for Food Safety (CSISA) and lecturer in the course of “Hygiene, industry, inspection, quality control and certification of food of animal origin” for the long-cycle degree in Veterinary Medicine and in the “Food Safety” course for the master degree in Biosafety and food Quality at the Department of Agricultural Sciences.

COURSE: Food processing and food safety

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Beniamino Cenci Goga, Animal origin food inspection

Beniamino Cenci Goga

Animal origin food inspection

(University of Perugia)

DVM, Ph.D, associate Professor at the University of Perugia, Department of Veterinary Sciences. He is the director of the Master in Veterinary Public Health and Food Hygiene and a member of the External Review Working Group of  the European Food Safety Authority (EFSA), Parma, Italy.  Visiting professor at the University of Bristol, school of medical sciences, in 2002, at the University of California, Davis, USA, in 2007, and at the University of Pretoria, Onderstepoort, South Africa, in 2006 and 2009.

Course: Food processing and food safety

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Francesca Coin, Sociology

Francesca Coin


(Ca’ Foscari University)

Francesca Coin is Assistant Professor of Sociology at Ca’ Foscari University of Venice, Italy. She received her Ph.D in Sociology from Georgia State University in 2007, with a dissertation entitled Pickles and Pickets after Nafta: Globalization and Agribusiness in the US and Mexico. She lived for several years in the United States and has travelled extensively through Asia and the Americas doing research in the rural communities of the peripheries in order to assess the impact of globalization on the food chain.

Course: Food and Film 

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Erica D’Amico, Archaeology and History of Food

Erica D’Amico

Archaeology and History of Food

(Richmond University in Rome)

Erica D’Amico is an archeologist of the Middle Ages, recently moving towards an interest in Food History. She has been Adjunct Professor at the Richmond University in Rome since 2012, teaching a course titled History of Food and Table Manners, and a course on Medieval Rome. She has recently been selected as Core participant of the fellowship seminar program titled ‘Framing Medieval Mediterranean Art: museums and archeology in national discourse’ sponsored by the AAR and the Getty Foundation.

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Alessandra Guidi, Animal origin food inspection

Alessandra Guidi

Animal origin food inspection

(University of Pisa)

Alessandra Guidi graduated in Veterinary Medicine and specialized in “animal origin food inspection” at the University of Pisa. She is team Leader at UNIPI of the Lab of biotechnology applied to food inspection; her research focuses on developments of analytical methods able to reveal hormone treatments, fish Species identification (DNA techniques) and Asian organization of food safety systems.

Course: Food processing and food safety

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Emanuela Panke, Mediterranean Kitchen Basics: theory and techniques

Emanuela Panke

Mediterranean Kitchen Basics: theory and techniques

(Gambero Rosso-Sicily)

After a degree in communication sciences at the University of Rome, she obtained a master’s degree in communication of typical and organic food at the University of Siena. She began her career in Paris, where she lived for two years working for an events organization agency; on returning to Italy,  she worked freelance in training and consulting in food marketing and became Deputy Director of the National Association of Wine Cities and General Secretary of the wine cultural route at the Council of Europe’s Iter Vitis, Les Chemins de La Vigne, specializing in the promotion of rural areas historically related to wine production.

Courses: Mediterranean Kitchen Basics: theory and techniques

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Laura Prosperi, History of food

Laura Prosperi

History of food

(University of Adelaide)

Laura Prosperi is a lecturer at the University of Adelaide within a program entirely devoted to Food Studies. As a food historian, Laura has explored a wide range of historical contexts privileging the food perspective. She gained her Ph.D at the European University Institute of Florence and she has also worked as a researcher in a range of other international environments such as the French École des Hautes Études en Sciences Sociales of Paris and the Institut für Europäische Geschichte in Germany.

Course: History of Italian Food and Wine

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Mediterranean Food, Foodways and Gastronomy