Professor Achille Franchini, graduated in Veterinary Medicine and specialized in Avian Pathology. He spent his entire academic career at University of Bologna, and he was Full Professor of Poultry Science at the Faculty of Agriculture for over 20 years (1988-2012).
During this period, Prof. Franchini served as Head of several key research infrastructures, such as ‘Animal Breeding Institute’ (1996-2000), ‘Research Centre on Technology and Hygiene of Intensively Reared Small Animal Species’ (2006-2012), and ‘Department of Food Science’ (2001-2006 and 2009-2012). Prof. Franchini began making contributions toward understanding relationship between nutrition and health in avian species when he was still studying for his Master’s degree, and he continues for more than forty years with the publication of more than 200 scientific publications in the field of poultry science with special emphasis on: i) effect of vitamins, as antioxidant components of diet, on some cellular functions of the immune system and performance in broilers and turkeys; ii) feeding strategies for improving nutritive quality of poultry meat and eggs; iii) molecular characterization of food-borne pathogens (Salmonella and Campylobacter); iv) phenotypic and genotypic studies on antibiotic resistance in Salmonella typhimurium; and v) control of Salmonella in poultry by competitive exclusion and dietary supplementation of organic and inorganic acids. He was also among the first Italian animal scientists to understand the importance of joining international research networks and developing participation to EU funded projects. Indeed, he joined the European FLAIR project ‘Prevention and control of potentially pathogenic microorganisms in poultry and poultry meat processing’, and he was a member of the Management Committee of COST Action 97 – ‘Pathogenic microorganisms in poultry and eggs’ (1994 to 2000) and COST Action 920 ‘Foodborne zoonosis: a coordinated food chain approach’ (2001-2006). Prof. Franchini also participated in EU projects such as CAMPYCHECK, POULTRYFLORGUT and RESCAPE. He also promoted the formation of Alma Food - Integrated Research Team at University of Bologna and as a member of the board, he chaired the National Technology Platform ‘Italian Food for Life’ as a reference points for research in the Life Science area and main partners for the European Technology Platforms. From the beginning of his career, Prof. Franchini was a very active member of Scientific Societies in the poultry sector. From 1979 to 1985, he joined the Board of the Italian Society for Avian Pathology, and in 1980 he was one of the founders of the ‘Avian Immunological Study Group’. However, most of his career was dedicated to the World's Poultry Science Association. In 1999, he promoted as member of the Board of the Italian Branch and as chair of the organizing committee, the organization of the XIV European Symposium on the Quality of Poultry Meat & VIII European Symposium on the Quality of Eggs and Egg Products, which was held in Bologna. In 2003, he was elected as President of Italian Branch of the WPSA, and he strongly promoted internationalization of the activities of the Italian Branch. Annual meetings of Italian Branch started to host several foreign researchers. In addition, special technical meetings, where especially poultry industry people went to learn about latest developments, were organized by inviting the most relevant scientists. Before his mandate, Italian Branch was only partially involved in the organization of International Congress, while in the following years several conferences have been held in Italy (XII European Poultry Conference, VIII Poultry Welfare Symposium, Incubation and Fertility Research Group Meeting, VIII European Symposium on Poultry Genetics, XXI European Symposium on the Quality of Poultry Meat & XV European Symposium on the Quality of Eggs and Egg Products). Before EPC2006, he served as President of the European Federation (2006-2010). During his mandate, he gave high impulse to reinforce the activities of WG’s within European Federation and to strengthen further the role of the European Federation within World's Poultry Science Association. He was also one of the founding members of the Mediterranean Poultry Network. He was also national member of WG5 ‘Poultry Meat Quality’ for almost 20 years.