Research lines

Research activities in the field of 'Food Hygiene”, with special reference to:

- the microbial monitoring of manufacturing process in different food plants;

- the prevention of bacterial and fungal contamination in the food industry, with special reference to dairy products;

- the study of the microbiota of foods, particularly dairy products, using conventional and molecular methods;

- the study of the probiotic properties of autochthonous microbial strains (lactic acid bacteria, yeasts) to be used as starters and / or supplements in the food industry for the qualitative improvement of typical products;

- the selection of strains with health promoting and / or biopreservatives activities;

- the study and preservation of the microbial biodiversity of  foods.

- the development of new food production technologies aimed at developing typical food products with high health, nutritional and environmental value.