Her research topics deal with i) high pressure homogenization as alternative to thermal treatment for microbial inactivation; ii) physiology and metabolism of lactic acid bacteria and non-conventional yeasts; iii) high pressure homogenization, applied at sub-lethal level, to improve functional features of lactic acid bacteria; iv) study of microbial cell responses to sub-lethal stresses; v) antimicrobial properties of essential oils against pathogenic and spoilage species and their use in food; vi) study of the effects of physico-chemical and compositional parameters on the growth of pathogenic and spoilage microorganisms in model and real systems.
Since 2018 she has been in chief for one of the Units of Inter-Department Centre of Food Industrial Research (CIRI), specifically dedicated to the technological transfer to food industry.
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Associate Professor of Food Microbiology at Alma Mater Studiorum, Department of Agricultural and Food Sciences (DISTAL). Her Teaching courses are Biology of Microorganisms and Laboratoty of Applied Microbiology.