Food microbiology, antimicrobials, Bioperservation
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Im a passionate food microbiologist from Italy.
I have recently submitted my PhD thesis at the University of Udine (Italy), making me available to work from now on.
My area of specialisation has been focused on bacteriocins since my Master’s, which I performed in collaboration with Stellenbosch University and Professor Leon Dicks, Department of Microbiology (South Africa). More specifically, I focused on isolating and elucidating the related mechanism of production for two undescribed bacteriocins, which is part of a patent agreement between the University of Udine and Stellenbosch University. Moreover, because of these experiences, I fully understand the importance of great team dynamics in addressing complex multi-disciplinary research projects.
Furthermore, I come from a solid technical background in Food Science focusing on food microbiology, including bioinformatics, genomics, protein production and purification. To date, my experience as a PhD has been professionally rewarding and productive, not only exposing me internationally to different research environments but allowed me also to supervise several undergraduate and Master students.
I am thrilled to have the opportunity to be part of a large collaborative and interdisciplinary environment that offers a wide range of opportunities to grow professionally.
I have almost completed my PhD at the University of Udine in Food and Human Health. My previous educational background is in Food Science, where I focused on developing my skills as a molecular biologist majoring in biochemistry and microbiology.
PhD position in Food and Human Health 10/11/2019 - Present
(Thesis submission date: 31/01/2023)
- Routine activities of determining food microbiology contamination, isolation and identification of bacteria, yeast and moulds using molecular techniques.
Postgraduate Volunteer activities 01/03/2019 - 15/07/2019
MSc in Food Technology 01/09/2016 - 11/03/2019
“Genome mining and the heterologous expression of potentially novel Class II Bacteriocins from lactic acid bacteria as GFP-fusion proteins in Escherichia coli BL21”
