Food Microbiology and Bioprocesses
The research activities of the Division are directed towards different aspects of basic and applied microbiology and microbial biotechnology, by focusing on the role of microorganisms in food chains and human gut, and the process optimization and innovation in the industrial biotransformation.
The skills are related to the evaluation and exploitation of genetic and functional biodiversity of microorganisms in foods, probiotics and industries, to the study of genomics, transcriptomics, proteomics and metabolomics in bacteria and yeast. The methodological approach, depending on the expected aim, varies from the application of cultural techniques and phenotype determination, to the development of molecular protocols for the study of microbial populations, or specific phenomena of interaction between cells, or intracellular mechanisms, to the application of metagenomics for the study of complex microbial communities.
- Faculty staff
Name Title Concetta COMPAGNO PA firstname.lastname@example.org M.Grazia FORTINA PO email@example.com Roberto FOSCHINO PA firstname.lastname@example.org Laura FRANZETTI RC email@example.com Simone GUGLIELMETTI PA firstname.lastname@example.org Francesco MOLINARI PO email@example.com Diego MORA PA firstname.lastname@example.org Claudia PICOZZI RC email@example.com Manuela ROLLINI RC firstname.lastname@example.org Diego ROMANO RC email@example.com Ileana Vigentini RTD firstname.lastname@example.org