Simone, after graduation of his Bachelor in “Livestock Science” at the University of Torino (Italy) in 2009, was employed by the Italian Piemontese cattle Breeders Association (Anaborapi) to work as geneticist at the “Research & Development” Office.
While working, Simone continued his education in “Livestock Science and Technologies” at the University of Torino, obtaining the degree of MSc with honors.
He then attended several national and international post-graduate courses in the context of “Animal Breeding and Genetics”.
In 2015 Simone started his PhD project in “Animal Science” at the University of Padova (Italy), which he combined with the activities at ANABORAPI.
In 2019 Simone became SLU employee at Department of Animal Breeding and Genetics - Interbull Centre, being involved in both dairy and beef activities, with focus on (genetic and genomic) international evaluations. Since 2021 he is coordinating Interbull Centre’s Research & Development activities as R&D Manager.
Savoia, S., Albera, A., Brugiapaglia, A., Di Stasio, Cecchinato, A., Bittante, G. 2021. Prediction of meat quality traits in the abattoir using portable near-infrared spectrometers: heritability of predicted traits and genetic correlations with laboratory-measured traits. Journal of Animal Science and Biotechnology, 12(1).
Savoia, S., Albera, A., Brugiapaglia, A., Di Stasio, L., Ferragina, A., Cecchinato, A., Bittante, G. 2020. Prediction of meat quality traits in the abattoir using portable and hand-held near-infrared spectrometers: validation, repeatability and field testing. Meat Science, 161:108017.
Savoia, S., Albera, A., Brugiapaglia, A., Di Stasio, l., Cecchinato, A., Bittante, G. 2019.
Heritability and genetic correlations of carcass and meat quality traits in Piemontese young bulls. Meat Science, 156:111-117.
Savoia, S., A. Pauciullo, A. Brugiapaglia, A.Pauciullo, L. Di Stasio, S. Schiavon, G. Bittante, Albera, A. 2019. Characterisation of beef production systems and their effects on carcass and meat quality traits of Piemontese young bulls. Meat Science, 153:75-85.