Michela Favretti graduated in Veterinary Medicine in 2001 from the University of Padua. She is specialized in “farming, hygiene, disease control of aquatic species and related products” (2005, University of Padua). She is currently a Veterinary Manager and Quality Manager at the IZSVe laboratory in San Donà di Piave (Venice). Her fields of interest are food safety, microbiological analysis of foodstuffs and the simplified own-check systems to control hygiene. Her research interests include food safety, the promotion of local traditional products, simplification of the own-check system to control hygiene in small businesses (bars, restaurants, butchers, fishmongers, etc.) and small dairies. She is also a Trainer for food industry professionals and trade associations. She drafts guides of good manufacturing practices for small local producers about vegetables, fresh and processed meats, honey, milk and dairy products, processing in alpine hut. Michela Favretti graduated in Veterinary Medicine in 2001 from the University of Padua. She is specialized in “farming, hygiene, disease control of aquatic species and related products” (2005, University of Padua). She is currently a Veterinary Manager and Quality Manager at the IZSVe laboratory in San Donà di Piave (Venice). Her fields of interest are food safety, microbiological analysis of foodstuffs and the simplified own-check systems to control hygiene. Her research interests include food safety, the promotion of local traditional products, simplification of the own-check system to control hygiene in small businesses (bars, restaurants, butchers, fishmongers, etc.) and small dairies. She is also a Trainer for food industry professionals and trade associations. She drafts guides of good manufacturing practices for small local producers about vegetables, fresh and processed meats, honey, milk and dairy products, processing in alpine hut.

food safety, the promotion of local traditional products, simplification of the own-check system to control hygiene in small businesses (bars, restaurants, butchers, fishmongers, etc.) and small dairies