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Microbial Spoilers in Food 2013
1-2-3 July - Quimper

Lavermicocca Paula

SPOILERS2013 Scientific Committee > Paola LAVERMICOCCA (CNR-ISPA)

Paola Lavermicocca, Microbial Spoilers in Food 2013 scientific committee member

Paola Lavermicocca (1959) obtained her degree at University of Bari (1983) in Biology with a study on the role of enzymatic activities of Botrytis cinerea in contamination of grapes.

Her research activity developed within the National Research Council as research scientist (1984-2000) and Senior research scientist (2001-today ), was focused on the microbiological aspects of food quality by studying microbial populations affecting food shelf life and by applying bacteria and/or their metabolites to improve process and products.

Since 2010 is leader of  the Research Unit "Microbiology and quality of food productions" of CNR-ISPA and she currently coordinate research activities on the characterization of spoiling besides beneficial microbial populations in foods, particularly sporeformers populations (Bacillus) involved in  microbial deterioration of bakery products.

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