Researcher profile

Francesca Valerio

PREVIOUS POSITIONS From 2022: Permanent Researcher at the National Research Council-Institute of Sciences of Food Production (CNR-ISPA), Bari, Italy 2019-2025: National Scientific Qualification for the functions of associated professor for the sector 07/I1, SSD AGR / 16, Agricultural microbiology From 2001: Research Technician at the Institute of Sciences of Food Production (ISPA) CNR From 1998 to 2001: Voluntary trainee at CNR-ISPA for learning microbiology and chemical methodologies. Her research focuses on the field of microbiology for the quality of foods, particularly: • Study and application of fermentation processes to develop biotechnological protocols for improving quality, safety and shelf-life of foods • study of bioactive compounds of microbial origin and their metabolism. • development of functional and probiotic foods, improvement of nutritional/functional quality and extension of the shelf-life of cereal, animal and plant products through the use of microorganisms and their metabolites. • study of the growth performances of lactic acid bacteria and application of predictive microbiology to optimize fermentative processes VISITING ACADEMIC POSITIONS September 2011: Within the Project FP7-222 654-DREAM at ADRIA development, IDEA Unit-Interaction & dynamics of microbial ecosystems in food - Creac'h Gwen 29196, Quimper, France, under the supervision of Dr. Veroniqué Huchet. From 31 July to 27 August 2000: Within the Concerted Action FAIR CT98-4094 (Mycotochain) at the DLG company and the DTU University of Lyngby under the supervision of Prof. J. C. Frisvad. The fungal strains isolated and identified have been deposited in the ITEM Collection. From 18 September to 15 October 1999: Short-term scientific Mission within the COST Action 835 at the Biology Division, NFA, Uppsala, Svezia, under the supervision of Dr.ssa Monica Olsen. The fungal strains isolated and identified have been deposited in the ITEM Collection. TEACHING ACTIVITIES AND PhD SUPERVISION - PhD students: Title: Biotechnological features of Lactic Acid Bacteria and their application in food processing, Student: Dr.ssa Anna Rita Bavaro. Title: Study on spore-forming Bacillus species involved in bread spoilage, contamination risk evaluation and bio-preservation tool, “Soil and Food Science, Student: Dr.ssa Mariaelena Di Biase. Title: Improvement of the quality of typical bread products. Identification of lactic acid bacteria with antimicrobial properties and of sporeformer strains of Bacillus spp. isolated from durum wheat semolina flour, Student: Dr.ssa Mara Favilla. - 9 Master degree thesis from the Departments of: Biotechnologies for the quality and safety of human nutrition, Pharmaceutical Chemistry and Technology, Pharmacy, Industrial and environmental Biotechnologies, Fermentation Biotechnologies, Food sciences and technologies, - 5 Master within the National Projects (project PON02_00186_3417037 - 3 International Master in Mediterranean Organic Agriculture OTHER WORK EXPERIENCE (e.g. consultancy if any) From 2019: Supervisor of three Master Thesis in Mediterranean Organic Agriculture of the International Centre for Mediterranean Agronomic Studies EDUCATION 1999: Professional qualification in Pharmacy obtained at University of Bari. 1998: Master's degree in Pharmaceutical Chemistry and Technology at University of Study of Bari. Thesis entitled: “Synthesis and antimicrobial activity of some Isatin derivatives”. 1992: Diploma of Optician 1991: Classical high school diploma Scientific skills developed until now: - Growth kinetics of beneficial and/or alterative microorganisms by spectrophotometric analysis (Bioscreen C) and application of predictive microbiology software. - Development of chromatographic methods for the analysis of biomolecules. - Analytical methods for determination/quantification of bacterial metabolites (spectrophotometric, chromatographic) - Application and development of antimicrobial tests for selection of bioactive molecules to be used as food preservatives. - Phenotypic and technological characterization of lactic acid bacteria isolated from food matrices - Challenge-test experiments in foods with pathogenic and spoilage microorganisms, - Application of rapid and innovative near-infrared spectroscopy to discriminate bacteria. - Statistic. Processing of data through the application of statistical methods (multivariate and univariate). Use of software of multivariate statistical analysis (The Unscrambler) to analyze large data set.