Journal of Nutrition & Food Sciences
Open Access
ISSN: 2155-9600
ISSN: 2155-9600
Massimo Bionaz
Institute for Genomic Biology
University of Illinois, USA
Massimo Bionaz is a Post-doctoral Research Associate at the Institute for Genomic Biology, University of Illinois at Urbana-Champaign. He received is Italian Laurea in Animal Science (major) and Economics (minor) and is PhD in ruminant physiopathology both at the UniversitàCattolica del SacroCuore, Piacenza, Italy. He has done one year post-doctorate at the Pennsylvania State University, State Park (PA), with Prof. Gabriella A. Varga working on peroxisome proliferator-activated receptors in dairy cows. He moved to the University of Illinois at Urbana-Champaign (IL) in 2006 for a post-doctorate on functional nutriphysiogenomics in livestock with Prof. Juan J Loor. Since 2009 he is performing research in porcine mesenchymal stem cells with the main purpose to evaluate the feasibility of using adipose-derived stem cells for maxillofacial bone repair. He is a member of American Dairy Science Association, The American Society for Nutrition, and the International Society for Stem Cell Research.
Massimo Bionaz is a Post-doctoral Research Associate at the Institute for Genomic Biology, University of Illinois at Urbana-Champaign. He received is Italian Laurea in Animal Science (major) and Economics (minor) and is PhD in ruminant physiopathology both at the UniversitàCattolica del SacroCuore, Piacenza, Italy. He has done one year post-doctorate at the Pennsylvania State University, State Park (PA), with Prof. Gabriella A. Varga working on peroxisome proliferator-activated receptors in dairy cows. He moved to the University of Illinois at Urbana-Champaign (IL) in 2006 for a post-doctorate on functional nutriphysiogenomics in livestock with Prof. Juan J Loor. Since 2009 he is performing research in porcine mesenchymal stem cells with the main purpose to evaluate the feasibility of using adipose-derived stem cells for maxillofacial bone repair. He is a member of American Dairy Science Association, The American Society for Nutrition, and the International Society for Stem Cell Research.