I have a 20 years’ experience in research on food microbial biodiversity and the enhancement of the microbial potential along the food fermentation and processing.

The final objectives of my work are the improvement of food quality and of the sustainability of traditional and novel food with a particular interest to the dairy field.

My main skills are classic phenotypic and genotypic food microbiology, NGS (Next Gene sequencing) data elaboration; Food technology and fermentations.