She is Assistant Professor in Food Microbiology at Faculty of
Agriculture at the Bologna University, Department of Food
Science.
She took a degree in Industrial Chemistry at the Faculty of
Industrial Chemistry in Bologna on the 24/07/1992 debating an
experimental degree thesis on Food Biotechnology. In 1993 she
started working at the Faculty of Agriculture with Prof. Guerzoni
having won a grant to do research on "Microbial systems able to
reduce the pollution in drinking waters". In 1993 and 1994 she won
a grant to attend the MS in "Food Chemistry and Technology" and in
1995 she took the MS degree debating an experimental thesis on the
"Use of FTIR spectroscopy as a rapid method to monitor fermentation
in foods". In 1995 and 1996 she won a grant to develop the "HACCP
system for Companies involved in the processing and distribution of
meat products".
In 1996 she won the entrance examination for a PhD in Food
Biotechnology at the University of Bologna; in April 2000 she
debated her thesis entitled "Use of Fourier Transform Infrared
Spectroscopy (FTIR) to monitor changes induced by microbial
activities and food processing in different food" getting the PhD
degree.
In 1999 and 2000 she won the research scholarship at the
University of Bologna to develop research within the EC-funded
project FAIR CT98-4083 "Development, verification and validation of
predictive models for food spoilage".
In 2002 she won a research scholarship at the University of Bologna
to make research on the "Use of high pressure homogenisation
treatment to improve the safety of cheeses".
Since the 1st October 2001 she is working within the permanent
staff as Assistant Professor in Microbiology at Faculty of Agriculture at
the Bologna University.
Her principal research activities concern both basic
microbiology (microbial physiology and response to environmental
and chemico-physical stresses, microbial interaction) and food
microbiology, and in particular traditional (heat treatments) and
innovative food processing such as high pressure homogenisation,
gas-plasma and ozone treatments. She is co-author of 100 research
papers 67 of which published on international journals. She has
took part into regional, national and international projects.
She has been involved in the project financed by EU, coordinated
by M. E. Guerzoni on "HighQ RTE - Innovative non-thermal processing
technologies to improve the quality and safety of ready-to-eat
(RTE) meals” (FOOD-CT-2006-023140). Moreover, she took part into
the EU projects “RESCAPE - Reducing egg susceptibility to
contaminants in avian production in Europe” (FOOD-CT-2006-036018) and
“AgriFoodResults - European initiative for a better use of the
results of agri-food research" (GA 226927). Moreover
she has been involved in the research activities related to the EU
project NAMASTE “New Advances in the integrated Management of food
processing wAste in India and Europe: use of Sustainable
Technologies for the Exploitation of byproducts into new foods and
feeds” (GA: 245267).
She has been the Scientific person in charge for the University
of Bologna and Leader of WP4 within the FP7 project “SUCCIPACK -
Development of active, intelligent and sustainable food PACKaging
using PolybutyleneSUCCInate" (GA: 289196;
2012-2014).
She has also been the Scientific person in charge for the University of Bologna and Task Leader within the H2020 BBI-JU project "BIOWAYS - Increase public awareness of bio-based products and applications supporting the growth of the European bioeconomy" (GA 720762; 2016-2018).
She has also been responsible of a research unit in the
framework of the national project "Prin 2010-2011 - Microorganisms
in food and human: study of the microbiota and related metabolome
in relation to the omnivore, vegetarian and vegan diet".
Currently she is actively involved in several projects: - "PLASMAFOOD - Study and optimization of cold atmospheric plasma treatment for food safety and quality improvement", PRIN 2017, MIUR - Italian Ministry of Education& Research (09/08/2019 - 29/08/2022); - "NewTechAqua - New Technologies, Tools and Strategies for a Sustainable, Resilient and Innovative European Aquaculture”, H2020 (GA n° 862658) (01/01/2020-31/12/2023); - "INGREEN - Production of functional innovative ingredients from paper and agro-food side-streams through sustainable and efficient tailor-made biotechnological processes for food, feed, pharma and cosmetics” H2020-BBI-JTI-2018-DEMO (GA n° 838120)(01/06/2019 - 31/12/2022).
She is also the Scientific person in charge for the University of Bologna within the H2020-RUR06-2020-IA project "CO-FRESH - CO-creating sustainable and competitive FRuits and vEgetableS’ value cHains in Europe", which has passed the evaluation phase and approved for financing. Currently, administrative and technical tasks are under preparation for the start of the project.
Lucia Vannini has been member of the Organizing Committee in
charge for the organization of the 20th International ICFMH
Symposium, FOOD MICRO 2006 “Food safety and food biotechnology:
diversity and global impact” that was held in Bologna on the
29 August-2 September 2006 (Chairman: M.Elisabetta Guerzoni).
Moreover, she has took part in the Editorial Board involved in the
preparation of the Proceedings of the FOOD MICRO 2006.
Concerning teaching activities, Lucia Vannini has been teacher of the course "Laboratory of Food
Microbiology" at the University of Ferrara since 2000.
Moreover, she has been the teacher of the course "Biology of
Microorganisms" from 2004/2005 to 2011/2012 at the University of
Bologna within the degrees in Viticulture and Oenology and
Food Science and Technology.
Currently she is the teacher of the
course of "Industrial Microbiology", B.Sc. in Food Science and
Technology.
She has been member of the Giunta of the Department of Food
Science and of the Teaching Commission of the Agricultural Faculty
at the University of Bologna.
Currently she is memeber of the Academic Board of the PhD Programme "Agricultural, Environmental and Food Science and Technology".
She is also actively involved in the research activities of the
Inter-Departmental Centre for Industrial Agri-Food Research,
specifically devoted to the technology transfer to food industries
and partially financed by EU (POR-FESR).
