Raffaella Di Cagno

Full professor of Food Microbiology at the Free University of Bolzano. Researcher of food fermentations. Director of the International Center of Food fermentations. Member of the Scientific Advisory Committee of Science Foundation Ireland Vista Milk Centre focusing on milk microbiome. Member of the international PhD on “Food, Engineering and Biotechnology". Member of the Evaluation Committee of Free University of Bolzano. The main area of expertise: i) biotechnology of sourdough, cheese and vegetable/fruit lactic acid bacteria; ii) phenomics and transcriptomics of lactic acid bacteria; and iii) Recycling of by-products and food waste through fermentation, and valorisation of alternative raw materials. Co-author of 235 articles published in international journals on food microbiology.