Prof. Ivo Zoccarato
Curriculum Vitae
PERSONAL INFORMATION:
Name: Ivo Zoccarato
Full professor: November 1, 2001
Gender: Male
Date of birth: February 11, 1955
Marital Status: Married
Office Address: Department of Agricultural Forest and Food Sciences, L. Braccini 2 10095
Grugliasco
Email: ivo.zoccarato@unito.it
EDUCATIONS:
Nato Senior Fellowships, June – October 1990, Pig Husbandry Department Moorepark (Fermoy
Co. Cork, Irlanda)
Master in Animal Food Control, May 1980-May 1982: Turin University, Faculty of Veterinary
Medicine, Italy.
DVM graduated, November 1975- March 1980: Turin University, Faculty of Veterinary
Medicine, Italy.
TEACHING EXPERIENCE
2001 – 2014 Full Professor of Pig and Poultry Production
2012 appointed tutor of MSAgr students of Beijing Agricultural University (BUA).
1988 – 2001 Associate professor of Pig and Poultry Production
2006, 2004, 2002, 2000, 1998 teaching program mobility “Erasmus-Teaching Staff”, Haute
Ecole Provinciale – Université du Travail ad Ath (Belgio).
ISTITUTIONAL ACTIVITY
2012-2015 member of the Turin University Academic Senate
2012-2015 elected director Agricultural Forest and Food Sciences
2010-2012 member of the Turin University Academic Senate
2009-2011 President of Council of the Coordination Commission of the Departments of Turin
University
2007-2009 member of Council of the Coordination Commission of the Departments of Turin
University
2006-2010 deputy dean of Turin Agricultural Faculty
2005-2011 director of Animal Production Department
2002-2008 president of the Animal Science Masters Degree course
RESEARCH INTERESTS:
Ivo Zoccarato is author of more than 190 articles on different argument on animal
sciences appeared on national and international journals or presented at scientific meetings.
The themes faced were: feeding farm animals with particular attention to product quality;
the reduction of environmental impact and the nitrogen balance; the use of alternative protein
sources to fish meal; the integration between conventional livestock activities and carp
production; the cryopreservation of gametes of carp and trout.
The research activity in recent years has focused primarily on the study of the relationship
between feeding and quality of the lipid profile in livestock and fish; on the use of herbal
substances in order to improve the oxidative stability of meat products.
Moreover he is author of several articles related to the history of veterinary medicine and
animal husbandry.