At the University of Parma, we pride ourselves on being a hub of academic excellence and research innovation. With a rich history dating back to 962 AD, we offer a diverse range of programs and disciplines aimed at nurturing the next generation of leaders and thinkers. Our collaborative environment fosters partnerships with various industries, facilitating knowledge transfer and practical applications of our research. We are committed to promoting a culture of continuous learning and engagement within our community, making us a vital player in the global educational landscape.
I work at University of Parma as an assistant researcher in the Department of Food and Drug. My research interest are microbial ecology, molecular microbiology, industrial fermentation and genomics, mostly applied to lactic acid bacteria.
I work in the research group of Food and Industrial Microbiology, which has a wide experience in the application of microbial fermentation for the recovery and valorisation of agri-food residues and waste, that have started with applications for the food industry but have so far expanded to various industrial applications (chemical, pharmaceutical, cosmetic, agricultural).
Recent research topics are related to the production of biostimulants by lactic acid fermentation of agro-industrial by-products, and the evaluation of their on soil microbiome composition and functionality, as well as plant productivity.