Giacomo Proietti Tocca
Giacomo Proietti Tocca
Staff of Professorship for Sustainable Food Processing
Additional information
Research area
Microalgal Biotechnology and Engineering.
Currently working on:
- Microalgae cultivation: find innovative approach to increase the sustainability of microalgal growth and cultivation;
- Microalgae fermentation
Additional information
Giacomo obtained his BSc degree in Biology (Università Tor Vergata, Rome) and his MSc degree in Industrial and Environmental Biotechnology (Università La Sapienza, Rome). He conducted his PhD in Chemical Engineering at Polytechnic of Turin. In march 2025, he defended his original thesis titled "Towards sustainable food production: studies on CO2, acetic acid and formic acid valorization into microalgal biomass rich in proteins and oils with high nutritional value". During the PhD, Giacomo made a research period abroad at ETH, Sustainable Food Processing group.