Role: Researcher
Affiliation: Institute of Sciences of Food Production, Italian National Research Council
After graduating in Food Science and Technology, I received my PhD in Technological Innovation for Agricultural, Food and Environmental Sciences from the University of Milan. Since 2018, I have been a researcher at the Institute of Sciences of Food Production of the National Research Council with 15 years’ experience in food microbiology. Most my research activities dealt with the phenotypic and genotypic characterization of pro-technological, spoilage and food-borne pathogens involved in food production in order to enhance food quality, safety and shelf life; the selection of lactic acid bacteria and their applications in traditional and functional food products; the evaluation of the technological, probiotic, virulence/pathogenicity characteristics of microorganisms of food interest; the study of the use of molecules with antimicrobial activity in the food production process for the control of bacterial contamination and the extension of product shelf life. In the project I will be responsible for assessing the quality and safety of substrates, feed and food by conducting microbiological analyses.
Contacts: https://www.ispacnr.it/unita-territoriale-di-milano
Publications: https://orcid.org/0000-0003-2205-2867