Luigi Faucitano

Dr. Faucitano obtained a doctoral degree in Animal Science at the University of Bologna (Italy) and conducted post-doc studies on preslaughter management of pigs in Spain and Brazil. Since 1999 he has been meat scientist at the Sherbrooke Research and Development Centre of Agriculture & Agri-Food Canada in Sherbrooke (Quebec). He is currently one of the few meat scientists to have a research program aiming at studying the impact of preslaughter handling on animal welfare and pork meat quality in North America. His recognition is proved by the number of consultancies for the pork industry, scientific community and governmental institutions and invitations as a speaker in many industry and scientific meetings, and academic seminars. He is adjunct professor at the Department of Animal Science of the Université Laval in Canada and Sao Paulo State University in Brazil. He is expert member for the European Food Safety Authority, the International Cooperation Committee for Animal Welfare in China and the AAFC-CFIA Animal Welfare Advisory group. He has more than 200 publications between peer-reviewed papers, technical and congress communications, and book chapters. The quality of his production has been acknowledged by the 2015 Canadian Society of Animal Science Award in Nutrition and Meat Science.