Full professor of Food Microbiology at Alma Mater Studiorum, Department of Agricultural and Food Sciences (DISTAL); her Teaching courses are: Wine Microbiology, Hygienic Design and Sanitation in Food Industry, Bio-Technological Valorisation of Agro-Industrial Waste and By-Products and Microbiology of Fermentations. She is the Director of Second Cycle Degree of Food Science and Technology. On 12th February 2020 she was designed Vice Director of DISTAL. Her main research activities are focused on: food microbiology and biotechnology; strategies to improve safety, shelf-life, quality and functional properties of foods; selection and optimization of the performances of microorganisms of industrial and food interest (e.g. starter, co-starter, biocontrol and probiotic cultures); set up of bio-technological processes to valorize agro-industrial side-streams, by-products and alternative raw materials into added value compounds/ingredients/foods; non-thermal technologies, including high pressure homogenization and natural antimicrobials. She is the scientific coordinator of INGREEN a H2020-BBI-JTI-DEMO project.
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