The Dark Side of the Food: Great, but Hidden Features You do not Imagine

Event Details

This scientific workshop opens the "5th Week of Italian Cuisine in the World"

Speakers

Gideon Bilinsky

“Aleh-Aleh”

Ilaria Mannazzu

Associated Professor of Microbiology at University of Sassari

Diego Mora

University of Milan

Ayala Noy Meir

Agronomist

Stefano Ventura

Addetto Scientifico, Ambasciata Italiana in Israele

Severino Zara

Associated Professor of Microbiology at University of Sassari

"Yeast killer toxins: an opportunity for the wine and food industries"

Ilaria Mannazzu, PhD in Microbial Biotechnology. In 2001 she is associate professor of Microbiology at the Polytechnic University of Marche Region, from 2006 she holds the same position at the University of Sassari and in 2014 she gets the National Academic Qualification as full Professor of Microbiology. Her teaching activity mainly concerns General Microbiology and Microbial Biotechnology and includes seminars for PhD and master courses. Her research interests cover the biodiversity, physiology and genetics of Saccharomyces cerevisiae and non-conventional yeasts. She is currently involved in the study of: yeast-yeast and yeast-fungal phytopathogens interactions; fermentative stress response; biotechnological production of primary and secondary metabolites on agro-industrial wastes with special focus on carotenoids; heterologous production of yeast killer toxin of oenological interest. She is author of 72 publications on international journals (h index=25, Scopus) and 10 book chapters. She serves as a reviewer for several international journals and she is member of the editorial board of Fermentation, Microorganisms and World Journal of Microbiology and Biotechnology. She is a member of the teaching board of the School of Doctorate in Agricultural Sciences of the University of Sassari and participates to the preparation of the doctoral degree study programme in “Biophysical Chemistry” of Brno University of Technology (Czech Republic). She represents the University of Sassari in the General Assembly of MIRRI IT-JRU and she is a member of Società di Microbiologia Agraria, Alimentare e Ambientale (SIM3A) and of the Italian Group of wine microbiology.

"Sardinian EVOO as sink of microbial biodiversity"

Associate Professor in the scientific disciplinary sector of Agricultural Microbiology, he has been in service since October 2007 at the Department of Agriculture of the University of Sassari, Italy. Since the 2008 he has been a lecturer in Microbiology and Genetics of Microorganisms of the degree course in Viticulture Oenology and Food Technologies. The research activity of Prof. Severino Zara since 2007 has been framed both in the research direction followed by the Microbiology Group of the Department of Agriculture and collaborations with other Italian and foreign University Departments. These research lines can be summarized as follows: Study of biofilms in yeast; Interaction of wine yeasts and pesticides; Use of mixed starter microorganisms in fermentation; Interaction of microorganisms and essential oils; Cell wall study in Saccharomyces and non-Saccharomyces wine yeasts; Study of the microflora in olive oils. Since 2009 he has been a member of the board of the PhD Course in Agriculture Sciences and since 2012, he has been Coordinator of the Curriculum in Agri-food Microbial Biotechnology of the above Course. In 2010 he carried out a three-month period of study and research as invited research at the laboratory of Dr. Alan Bakalinsky - Department of Food Science and Technology - Oregon State University, USA, with whom he has continuous collaborative relationships. He is scientific director and participant in research projects funded by RAS (Autonomous Region of Sardinia), MIUR (Italian Ministry of Education, University and Research) and the Foundation of Sardinia. He collaborates with Italian and foreign Universities. Author of more than 100 scientific papers of which 44 in international peer-reviewed journals.

Agenda

November 23, 2020

Main Schedule

10:00 AM - 10:10 AM

Greetings

10:10 AM - 10:40 AM

Prodotti lattiero-caseari

10:40 AM - 11:10 AM

Microbial biodiversity and food quality

11:10 AM - 11:40 AM

Prodotti ortofrutticoli

11:40 AM - 12:10 PM

Olive da tavola e olio di oliva

Ambasciata d'Italia

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