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Giulia Tabanelli

Senior assistant professor (fixed-term)

Department of Agricultural and Food Sciences

Academic discipline: AGR/16 Agricultural Microbiology


Keywords: Lactic acid bacteria Biogenic amines Fermented foods Thermal treatments Essential oils Starter cultures Bio-protective cultures

The principal fields of interest are the following:

- Characterization of fermented sausages or cheeses obtained by different ingredients or different starters cultures: analysis of microbial populations, biogenic amines content and aroma profile.

- Study of antimicrobial properties of essential oils and their potential application in foods;
-  Study of  the effect of high pressure homogenization (HPH) on the viability and on the functional properties of probiotic strains “in vitro”;

-  Investigation of response mechanism activated in cells exposed to high pressure homogenization.

- Study of  production of biogenic amines by microorganisms in fermented foods and model systems.

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