Lorenzo Siroli was born in Cesena (Italy) on 25/07/1984; he
received diploma in agricultural in 2003 at the state
agricultural technical institute “G.Garibaldi” via savio 2400-47521
Cesena, with “98/100”. In the same year he enrolled in the
primary Bachelor course in Food Science and Technology, Faculty of
Agriculture, University of Bologna, based in Cesena. In June
2007 he graduated with “108/110” with a thesis in
industrial microbiology titled: “Inactivation of
microorganisms with CO2 at high pressure: industrial
application for the sanitization of fruit juices".
In September of the same year he enrolled in
the master Degree Course in Sciences and Food
Technology at the same faculty; in March
2010 obtained the degree with “110/110” cum laude,
with a thesis in microbial diagnostics titled: “Antimicrobial
activity of carvacrol: metabolic effects on Escherichia coli
studied through 1H-NMR”.
On July 2010, he obtained a scholarship for a
period of four months, financed by the company Barilla G.
& R. Fratelli, the research was conducted at the
Department of Food Science of the Alma Mater Studiorum-
University of Bologna, with the aim
of assessing the suitability of the
Bactiflow (AES Chemunex) instrument for the
reduction of the times of quarantine of products
based on vegetable and fruit purees.
In January 2011, he began the PhD program in agricultural,
environmental and food sciences and technologies,
with curriculum in science
and food biotechnology at Bologna University, with the
tutoring of professor Rosalba Lanciotti. On May 2014 he finished
the PhD with a thesis titled: “Use of essential oils and biocontrol
cultures for the improvement of shelf-life of fresh cut products”.
During the PhD period he spent a period abroad of 5 months in
The Netherlands, at the Department of Genetics of Groningen
University, where he collaborated with the research group
coordinated by Prof. Jan Kok. The project was focused on the study
of the stress response to essential oils in the two model bacteria,
Escherichia coli and Lactococcus lactis using DNA
microarray technique.
He got a temporary research fellow, Jan 2014 – Jan 2015, at
University of Bologna, Food Science Department, as participant to
the project “Improvement of functional properties of products
containing probiotic lactic acid bacteria”. Currently he got an
extension of the research fellow until Jan 2016.
Moreover, currently he is involved in the Italian national AGER
project "Novel strategies meeting the needs of fresh-cut vegetables
(STAYFRESH)".
