Created on 21 May 2013

General description of the Research Unit

The Institute of Food Sciences, (ISA-CNR) (www.isa.cnr.it) holds a unique position within the National Research Council since it was established in 1994 to meet the need for a research center where physicians, biochemists, food technologists, biologists and others could synergistically co-operate to improve human health through improved nutritional strategies.

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Created on 21 May 2013

General description of the Research Unit

The research group of microbiologists with Prof. Francesca Clementi as research team leader includes two Researchers, a graduated technician, and a PhD student; furthermore, a specific research grant will be destined to a Researcher working at this specific project. During almost ten years of activity, the research team working at the “Dipartimento di Scienze Agrarie, Alimentari ed Ambientali” (D3A), Sezione di Scienze Molecolari, Microbiologiche e Zootecniche, has gained a wide experience on food,soil and environmental microbiology.

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Created on 21 May 2013

General description of the Research Unit

The Department of Soil, Plant and Food Science, related to Food Microbiology section, consisting of 1 full professor, 1 associate professor, 4 researchers, 5 post-doc and 6 phD students, has a consolidate experience in the field of food microbiology, microbial biotechnology, starter characterization and formulation, use of lactic acid bacteria and microbial enzymes for producing functional foods.

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Created on 21 May 2013

General description of the Research Unity
This Research Unit includes researchers with expertise in the field of food microbiology and researchers with experience in nuclear magnetic resonance. The research group working on Food Microbiology, consisting of 1 full professor, 3 associate professors, 3 researchers, 2 technicians, 6 post-doc and 4 PhD students, has been working on food microbiology and particularly on the isolation and characterization of microbial strains to be used for the production of traditional and innovative food.

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Created on 21 May 2013

General description of the Research Unit

Prof. Brigidi’s research group is involved in the study of the gut microbiota by the most advanced molecular methods, in the perspective of the modulation and the promotion of human gut health. Prof. Brigidi has pioneered the use of probiotics for the treatment of patients affected by gastrointestinal functional disorders and contributed to the development of new probiotic strains utilized in clinical trials.

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Created on 21 May 2013

General description of the Research Unit

This research unit has been involved for years now in studies of microbial ecology of complex ecosystems, mainly food ecosystems. The food microbiota has been always studied by advanced molecular approaches and by cultre-independent methods that do not require culturing of microorganisms on nutritive media.

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Created on 21 May 2013

General description of the Research Unit

The Department of Food Science gathers within it sources of knowledge and capacity drawn from the University of Parma's long tradition. It is composed by professors and researchers from different “food” areas and research fields including food technology, food microbiology, food chemistry, food economics, food innovation, feed and food production, food safety and nutritional aspects.

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Created on 21 May 2013

General description of the Research Unit

The Section “Microbiology” of the DBA (Research Unit 2) is composed of an associate professor, a confirmed researcher, a laboratory technician and two post-docs. The unit focuses on yeast genetics, metabolomics and bioinformatics, applied to the taxonomy, bio-monitoring and study of the stress response. The operative unit has extensive experience in the development of starter yeasts for wine and cheese industry.

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Created on 21 May 2013

General description of the Research Unit

The RU involved in the present project includes: an associate professor, a researcher, a laboratory technician, a PhD, and a PhD student, all working at the University of Teramo; and a full professor and two laboratory technicians from the University of Perugia. The RU of Teramo applies its skills to the field of microbial ecology of food and beverages as well as in that of strains characterization for biotechnological and functional aspects in order to select starter cultures for different applications.

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Created on 21 May 2013

General description of the Research Unit

The Department of Agricultural, Forestry and Food Sciences (AGRI.FOR.FOOD), University of Turin, sector of Microbiology and Food Science has been dealing for some decades in food science research and education. It has therefore achieved multiple experiences and skills about the development of qualitative standards for typical agri-food products (wines, fermented sausages, cheeses, fruits and vegetables).

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