Microbial ecology of food fermentations

2019 – University-Industry cooperation: “Characterization of metagenome in frozen croissants made with natural sourdough”, granted by Fresystem S.p.a.

2019 - University-Industry cooperation: “Study of Kefir microbiome and characterization of Acetobacter spp. strains for potential use as starter culture”, granted by Sacco System

 

Microbial ecology of food spoilage

2019 - H2020-SHEALTHY: “Non-thermal physical technologies to preServe HEALTHiness of fresh and minimallY processed fruit and vegetables”, granted by the European Union within the Horizon2020 Programme

2008 - SYMBIOSIS-EU: “Scientific sYnergisM of nano-Bio-Info-cOgni Science for an Integrated system to monitor meat quality and Safety during production, storage, and distribution in EU”, granted by the European Union within the 7^th Framework Programme

 

Food-processing microbiome

2019 - H2020-MASTER: “Microbiome Applications for Sustainable food systems through Technologies and EnteRprise”, granted by the European Union within the Horizon2020 Programme

 

Food safety

2016 - “Development of an innovative analytical strategy for identification of Salmonella in food in less than 24h”, granted by Istituto Zooprofilattico Sperimentale del Mezzogiorno

2015 - “Evaluation of microbiological risk associated with the consumption of traditional dairy products from Alta Irpinia”, granted by Istituto Zooprofilattico Sperimentale del Mezzogiorno

2014 - “Salmonella and Campylobacter: new approaches for risk assessment in the consumption of animal origin products”, granted by Istituto Zooprofilattico Sperimentale del Mezzogiorno