Agro-environmental and food microbiology

The division is focused on:
i) biotechnological approaches to increase food safety, shelf-life and functionality;
ii) phenotypic, genetic and biochemical approaches to characterize probiotic microorganisms and prebiotic substances for the sustainable and high-quality growth of plants, animals and humans.

Keywords: Antimicrobials, Byproducts, Endophytes, Fermentation, Food, Functionality, Innovative-Technologies, Microbiome, Modeling, Prebiotics, Probiotics, Rhizosphere, Safety, Shelf-life, Taxonomy.

Main research fields

Technological characterization and selection of microbial cultures for traditional, innovative and functional foods and optimization of fermentation processes.

Traditional and innovative technologies to increase food safety, shelf-life, functionality.

Mathematical modeling approaches to study the individual and combined effects of food process variables on pathogenic and spoilage microorganisms.

Natural antimicrobials and biocontrol agents to increase food safety and shelf-life.

Biotechnological approaches to valorize food and agricultural byproducts and their re-use.

Description, polyphasic taxonomic and functional characterization of new potential probiotic strains.

Beneficial and probiotic microorganism in plants, rhizosphere and soil.

Characterization of microbiome in humans, animals and soil.

Characterization and development of prebiotic substances.

Molecular characterization of the microbial community in agricultural soil under different agronomic management.