Alice Cappucci

Tell us about yourself (Who are you? Where are you from? What is your educational background?)

My names is Alice Cappucci and I'm a PhD Student of the Department of Agriculture, Food and Environment of the University of Pisa, Italy.
In 2012 after my Master of Science degree in Agricoltural Food Production and Management of Agro-ecosysyem, I had a one-year postgraduate scholarship to study the chemical and nutritional composition of ewes milk and Pecorino cheese enriched in CLA and Omega-3.

What is your area of expertise?

I started my career working on a quality of animal production (milk and meat) and vegetable production. Currently, my main focus are ruminant nutrition and environmental impact of livestock production system.

Where does your focus lie within your current project(s)? (related to methane)

The aim of my study is to improve the knowledge about the interaction between tannins, oilseeds and rumen microorganism, with a focus on the enhancement of the quality of milk production and the decrease of methane emission in the dairy livestock system. Moreover, through the study of the fatty acids of the liquid ruminal, we want to find connection with the metabolism of rumen bacteria that produce methane.

What would be the added value for you of joining an international researchers network?

The interaction between different experiences can enhance the knowledge of research. The network approach and collaboration between researchers can spur new idea and solve problem more quickly than a lonely approach.

What and/or who inspired you to make a career in science?

I was enthusiastic about the scientific approach during my university studies. So, I want to improve my ability to devise and validate my ideas through a rigorous method.

What do you enjoy most about your work?

The constant comparison and the ability to keep improving;
have the possibility to enlarge this comparison with the rest of the world;
upgrade myself, dedicating valuable hours to study;
know the peculiarities of different countries in Europe and in the World and considering them for my research in Italy.

What is your most stand-out or surprising moment in science so far?

Last year, in a Regional Project, my research team provided the inclusion of the linseed in ewe’s diet in order to enrich milk in CLA and omega-3. In the end, farmers were able to commercialize a cheese enriched in polyunsaturated fatty acids. I saw the innovation transfer from research to food production through an interactive approach.