The University of Parma is a historic Italian public university with a strong multidisciplinary profile in education, research, and international collaboration. Located in the Emilia-Romagna region, it combines a long academic tradition with a modern approach to innovation, offering programs across the life sciences, engineering, humanities, economics, medicine, and food-related disciplines. It is particularly well connected to the regional productive system and is actively involved in research projects and partnerships at both the national and international levels
fermentation, lactic acid bacteria, shelf-life, food safety, microbial dynamics, plant-based, plant extract fermentations
I am looking to join an existing PRIMA consortium. I can contribute scientific expertise in the microbiological characterisation of agri-food systems, with particular reference to fermentation processes, food safety assessment, and the study of microbial growth dynamics in perishable food matrices. My contribution may support the design and validation of sustainable processing strategies aimed at improving microbiological stability, safety, and quality of Mediterranean agri-food products. I would be particularly interested in collaborating on projects addressing on-site or near-site transformation of perishable raw materials, shelf-life extension, and the valorisation of local products and by-products through fermentation process.
