Lines of Research
The research activities of the group are on the following topics
Chemical Control of Food by Advanced Analytical Techniques and Chemometrics
- Development of untargeted methods by spectroscopic and spectrometric techniques for food authentication and traceability
- Determination of the presence of organic and inorganic chemical contaminants in food, food exposure assessment and risk characterization by deterministic and probabilistic approaches.
Food Hygiene and Microbiology
- Characterization of alterative and pathogenic bacteria isolated from food and food processing environments, with particular reference to antimicrobial resistance, biofilm formation, and other determinants of virulence using cultural, molecular, genomic, and metagenomic approaches
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