The group operates under three main research strands:
Food quality: Microorganisms useful in food production
- Study of factors regulating microbial development in foods
- Technological functionality of starter cultures used in the dairy industry for cheese production
- Microorganisms in fermented foods: Developmental dynamics and implication in ripening
- Technological characterization of lactic acid bacteria by phenotypic studies, genotypic and post-genomic
Food safety
- Presence of pathogenic bacteria in food products
- Process microbiological analyses
- Development prediction models of microorganisms involved in the safety and food quality
- Models of interaction and development of complex microbial communities
Probiotic bacteria
- study of growth-promoting factors
- study of the relationship between microorganisms-diet-gut microbiota
For more information: Prof. E. Neviani.
