![](https://www.foodinprogress.com/wp-content/uploads/2018/01/foto.jpg)
Michele Mazzocco
Michele Mazzocco | food technologist | enthusiastic of food science, fun-mixed nutrition, new flavor sensations and nature inspired functional design
Red and processed meat linked to increased risk of heart disease
How can the world prevent emerging infectious diseases, protect food security?
Best timing to consume proteins for muscles health
Regolamento (UE) 1175/2021
Regolamento di esecuzione 1165/2021
U of T researchers uncover clues about folate deficiency – and why some people face greater risk
Regolamento (UE) 1156/2021
Eating whole grains linked to smaller increases in waist size, blood pressure, blood sugar
Species of gut bacteria linked to enhanced cognition and language skills in infant boys
A fermented-food diet increases microbiome diversity and lowers inflammation, Stanford study finds