Luigi Faucitano obtained a doctoral degree in Animal Science at the University of Bologna (Italy) and conducted post-doc studies on preslaughter management of pigs in Spain and Brazil. Since 1999, he has been a meat scientist at the Sherbrooke Research and Development Centre of Agriculture & Agri-Food Canada in Sherbrooke (Quebec).
He has 28 years of research experience in the field of carcass and meat quality, particularly in pigs. His research program is particularly focused on the effects of the ante-mortem handling, especially swine transportation, on animal welfare and carcass and meat quality.
In recognition of his activity and outputs, he has been the recipient of the Canadian Society of Animal Science Awards in Excellence in Nutrition and Meat Science and Technical Innovation and in Enhancing Production of Safe Affordable Food in 2015 and 2017, respectively.