Notizie
Moduo di Microbiologia degli Alimenti
Modulo Chimica delle fermentazioni
Anno accamemico 2024-2025
Link per le lezioni in streaming: https://unitus.zoom.us/j/83294517876?pwd=GbXbJmduWgDxnu0aqi1dTyqiVkawmE.1
Classroom per accedere al materiale didattico, codice: klj5hyi
Orari di ricevimento
Lunedì e mercoledì dalle 11 alle 13
Curriculum
Associate Professor of Chemistry and Biotechnology of Fermentation at University of Tuscia (DIBAF).
She has a degree in Biological Science and a Ph.D. in Food Biotechnology. During her PhD she worked at the Penn State University (Pennsylvania, USA) in collaboration with Patrick C. Cirino, on the engineering of E. coli central metabolism. Her scientific activity has been mainly dedicated in the field of Industrial and Agro-Food Microbiology; in particular the develop microorganisms of industrial and agri-food interest; the optimization of fermentation processes, the production of microbial metabolites and recombinant proteins; the characterization of plant and animal associated microorganisms through molecular tools (Next Generation Sequencing) and the development of novel plant biostimulants based on microorganisms and their metabolites.