QuinoaMarche is a business idea born out of the passion for the countryside and the outstanding properties of this “super grain” felt by four siblings – Oriana, Samuele, Emanuele and Daniele Zannini. Our aim is to introduce and broaden the area of cultivation and processing of quinoa in the Marche Region, by creating a highly innovative production chain that is sustainable from an environmental, social and economic viewpoint, in order to meet the growing demand for healthy and nutritious foods.
Emanuele Zannini graduated in 2002 in Agricultural Science and Technology at the Polytechnic University of the Marche. During his PhD in Applied Biomolecular Sciences, he selected and characterized lactic acid bacteria with antifungal properties to be used as a natural means of preserving baked products. His PhD work was done at the SAIFET Department (Faculty of Agriculture in Ancona) and DAFNS (University of Alberta, Canada) and was completed in 2008. In the 2008/2009 academic year, he was appointed as short-term Lecturer in Instrumental Analytical Chemistry at the Faculty of Agriculture at Ancona University. Since November 2009, he has been working as Senior Research Scientist at the School of Food and Nutritional Sciences at University College Cork, Ireland. His research projects have focused on the functional characterization of lactic acid bacteria in different fermented foods, with particular reference to their functional properties (anti-fungus, production of food gums, production of functional compounds). He is currently involved in several national and European projects in the field of cereal science with particular reference to the functional/medical food sector.
April 2015 – QuinoaMarche won the “new entrepreneurial talent 2014” MIPAAF, winning a place at the Expo in Milan.
November 2014 – marketing of quinoa in Italy
September 2014 – in collaboration with a leading European research centre it obtained funding under the European Programme Horizon 2020
December 2013 – it won first prize in the competition Business Idea Award