UNITO - VALORVITIS

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Partner
Università degli Studi di Torino
Dipartimento di scienze agrarie, forestali ed alimentari (AGRIFORFOOD)
prima : Dipartimento di Valorizzazione e Protezione delle Risorse agroforestali (DIVAPRA)

Via L. da Vinci 44 – 10095 Grugliasco (TO)


Contact for project
ZEPPA Giuseppe
giuseppe.zeppa@unito.it
Tel. +39 011 6708550
Fax +39 011 6708549



Competencies

The Food Microbiology and Technology Sector of Department of Valorisation and Exploitation of Agroforestry Resources (DIVAPRA) is part of the Agricultural Faculty of the University of Turin (ltaly). It was established as a response to the increasing demand for scientific support and educational programs from the food industry. The staff is composed of 10 professors and researchers, 1 technician and 2 administrative employees. The experience of the academic staff covers many aspects related to food science and applied microbiology. Beside a Master program in Food Quality and a PhD course in Food Science, continuing education programs. Exchanges of students and young researchers are now increasing with the support of the ERASMUS programs of the European Community and as a result of the connections between DIVAPRA and research centers abroad. The research groups are supported by the normal facilities of chemical and biochemical research laboratories, and specialized equipment including GC, GC/MS, HPLC, HPLC/MS, PCR, DGGE and others. Facilities on site include a sensory evaluation laboratory and a food processing hall with small plant equipment. Research are focused in four main areas: Oenology, Cheesemaking, Food Technology, Food microbiology. The qualification of organization to this role is highlighted by similar project undertaken by the DIVAPRA Food Sector as the CRAFT Project of EC "Sustainable enhancement of autochthonous wine grapes in mountain areas" (2003-2004); the Italian National Project "Valorization and safeguard of autochthonous microbial population characteristic of Italian dairy productions" (2000-2003); the Project of Piedmont Regional Administration "Chemical-physical and sensory characterization of Origin Denomination wines of high Piedmont" (2001-2003); the Project of Piedmont Regional Administration "Studies for the characterization of Grissino torinese" (2002); the Project of Piedmont Regional Administration "Technological, compositional and nutritional characterization of hazelnut oil and other sub-products of Piedmont hazelnut" (2004-2005); the Project of Piedmont Regional Administration "Hazelnut production: cultivation and technological aspects" (2007-2010).

Site
www.divapra.unito.it

Partecipants

ZEPPA Giuseppe

From 1997, Dr. Giuseppe Zeppa has been research fellow in the AGR15 grouping (Food Sciences and Technologies) at the Department of Valorization and Protection of Agro-forestry Resources - Agricultural Microbiology and Food Technologies sector of the University of Turin where he deals with chemical and sensory analysis of food and the study of the relationships between production technology and the composition and sensory characteristics of food products, in particular of dairy products. He has been and is currently responsible at local level for regional, national (PRIN, FISR) and Community (CRAFT) projects. From Academic Year 1999 to Academic Year 2001, was Senior Lecturer of the "Quality Control and Management" course of the University Diploma in Food Technologies, Catering specialization and "Sensory Analysis" of the University Diplomas in Viticulture and Oenology, Food Technologies, Catering specialization and Food Technologies, Transformation of agro-alimentary products specialization. From Academic Year 2001, has been Senior lecturer of the courses on "Sensory Analysis of Food Products", "Technologies of Dairy Products", "Aspects of Catering technology”, "Sensory Analysis
Laboratory I" and "Technologies of Food Products" in the three-year Degree Courses in Food Technologies for Catering, Viticulture and Oenology, Agro-alimentary Technologies and Sciences and Agricultural Technologies. Is author or co-author of around 220 scientific and divulgation publications and of a national patent.

Role in the project

Collection of by-products, recovery of phenols and lignocellulosic fraction, analysis of phenols and other fractions, optimisation of technologies for use of by-products in novel foods

Selected  publications

1. Zeppa G., Giordano M., Gerbi V., Meglioli G. (2002) Characterisation of volatile compounds in three acetification batteries used for the production of "Aceto Balsamico Tradizionale di Reggio Emilia". Ital. J. Food Sci., 14, 247-266.
2. Fortina M.G., Ricci G., Acquati A., Zeppa G., Gandini A., Manachini P.L. (2003) Genetic characterization of some lactic acid bacteria occurring in an artisanal protected denomination origin (PDO) Italian cheese, the Toma piemontese. Food  microbiol., 20, 397-404.
3. Zeppa G., Giordano M., Gerbi V., Arlorio M. (2003) Fatty acid composition of Piedmont "Ossolano" cheese. Lait, 83, 167-173.
4. Zeppa G., Giordano M., Bertolino M., Gerbi V. (2005) Application of artificial neural network on mono- and sesquiterpenes compounds determined by headspace solid-phase microextraction-gas chromatography-mass spectrometry for the Piedmont ricotta cheese traceability. J. Chromat A, 1071, 247-253.
5. Rocchia M., Rossi A.M., Zeppa G. (2006) Determination of ethanol content in wine through a porous silicon oxide microcavity. Sensors & Actuators B, 123, 89-93.
6. Fortina M.G., Ricci G., Foschino R., Picozzi C., Dolci P., Zeppa G., Cocolin L., Manachini P.L. (2007) Phenotypic typing, technological properties and safety aspects of Lactococcus garvieae strains from dairy environments. J. Appl. Microb, 103, 445-453.
7. Rocchia M., Ellena M., Zeppa G. (2007) Determination of Ethyl Alcohol content in red wines with an optical alcoholmeter based on a nanostructured silicio. J. Agric. Food Chem., 55 (15): 5984-5989.
8. Bertolino M., Zeppa G., Gerbi V., McSweeney P.L.H. (2008) Study of proteolysis in miniature Toma Piemontese cheese made using wild bacteria. Ital. J. Food Sci., 1, 20, 57-73
9. Dolci P., Alessandria V., Zeppa G., Rantsiou K., Cocolin L. (2008) Microbiological characterization of artisanal Raschera PDO cheese: analysis of its indigenous lactic acid bacteria. Food Microb., 25, 392-399.
10. Belviso S., Giordano M., Dolci P., Zeppa G. (2009) In vitro cholesterol-lowering activity of Lactobacillus plantarum and Lactobacillus paracasei strains isolated from the Italian Castelmagno PDO cheese. Dairy Sci. Technol., 89, 169-176

GERBI Vincenzo

Full Professor of Food Sciences and Technology at the Faculty of Agricultural Science of the University of Turin. Is President of the Committee of the Degree Course in Food Sciences and Technology. Tenured lecturer in: Oenology in the Degree Course in Viticulture and Oenology; FoodTechnology processes in the Master's Degree Course in Agroalimentary Sciences and Technologies; Oenography in the inter-university Master's Degree Course in Viticulture and Oenological Sciences and Technologies; He carries out his research activities at the Department of Valorization and Protection of Agro-forestry Resources (DIVAPRA) where he is coordinator of the
Agricultural Microbiology and Food Technologies sector. In recent years, has directed his research activities towards the characterization of territorial food products with particular reference to wines. Study of the phenolic component of autochthonous grapes, of the structural characteristics of the grape and development of techniques for assessment of their oenological aptitude has laid the bases for introduction of technological innovations in wine-making. He has published some 180 experimental works. Is ordinary member of the Accademia Italiana della Vite e del Vino of Siena and has been a member of the Italian delegation to the OIV of Paris since 1993.

Role in the project

Analysis of polyphenols and other fractions

Selected publications

1. Zeppa G., Rolle L., Gerbi V., Guidoni S. (2001) - Anthocyanin composition of four autochthonous Vitis Vinifera grapevine varieties from the Piedmont. Ital. J. Food Sci., 4, 13, 405-412.
2. Letaief H., Rolle L., Zeppa G., Orriols I., Gerbi V. (2007) - Phenolic characterization of grapevine cultivars from Galicia (Spain) Brancellao, Merenzao and Mencia (Vitis vinifera L.). Ital. J. Food Sci., 1, 19, 101-109.
3. Letaief H., Rolle L., Zeppa G., Gerbi V. (2008) - Assessment of grape skin hardness by a puncture test. J. Sci. Food Agric., 88, 1567-1575.
4. Letaief H., Rolle L., Gerbi V. (2008) - Mechanical behavior of winegrapes under compression tests. Am. J. Enol. Vitic., 59, 3, 323-329.
5. Río Segade S., Rolle L., Gerbi V., Orriols I. (2008) - Phenolic ripeness assessment of grape skin by texture analysis. J. Food Comp. Anal., 21, 644-649.
6. Cagnasso E., Rolle L., Caudana A., Gerbi V. (2008) - Relations between grape phenolic maturity and red wine phenolic composition. Ital. J. Food Sci. 20, 3, 365-380.
7. Rolle L., Torchio F., Giacosa S., Gerbi V. (2009) - Modification of mechanical characteristic and phenolic composition in berry skins and seeds of Mondeuse winegrapes throughout the on-vine drying process. J. Sci. Food Agric., 89, 1973-1980.
8. Giordano M., Rolle L., Zeppa G., Gerbi V. (2009) - Chemical and volatile composition of three Italian sweet white passito wines. J. Int. Sci. Vigne Vin. 43, 3, 159-170.
9. Río Segade S., Orriols I., Gerbi V., Rolle L. (2009) - Phenolic characterization of thirteen red grape cultivar from Galicia by anthocyanin profile and flavanol composition. J. Int. Sci. Vigne Vin. 43, 4, 189-198.
10. Torchio F., Cagnasso E., Gerbi V., Rolle L. – Mechanical properties, phenolic composition and extractability indexes of Barbera grapes of different soluble solids contents from several growing areas. Anal. Chim. Acta, DOI: 10.1016/j.aca.2009.10.017.

BERTOLINO Marta

Researcher at the Department of Exploitation and Protection of the Agricultural and Forestry Resources (Di.Va.P.R.A.) Food Technology sector, Agricultural Faculty, University of Turin, Italy. She graduated with a MSc in Agricultural Science and Technology in 2003 and a PhD in Agricultural, Forestry and Food Science in 2007. She worked for seven months in the University College of Cork (2005) as part of PhD and as a collaborator to the research in Agricultural Faculty University of Turin (2007).  She was appointed to the academic staff of University of Turin in 2008 as researcher. She teaches food quality and safety, bread technology, territorial food technology  and dairy technology at the Agricultural Faculty of Turin University, food technology at the Biology Faculty of Turin University  and dairy technology at the second level Ferrero Master. The theme of her research is Dairy Technology with particular reference to proteolysis during ripening and the chemical characterization of PDO cheese and the chemical and technological characterisation of by-products. She is author or co-author of 16 scientific publication of international and/or national interesting.  Since 2008 she is member of Italian Food Science and Technology Society (SISTAL).

Role in the project

Analysis of polyphenols and other fraction, optimisation of technologies for use of by-products in novel foods

Selected publications

1. Bertolino M., Zeppa G., Gerbi V., McSweeney P.L.H. (2008). Study of proteolysis in miniature Toma Piemontese cheese made using wild bacteria. Italian Journal of Food Science 20, 57-73.
2. Zeppa G., Giordano M., Bertolino M., Gerbi V. (2005). Application of artificial neural network on mono- and sesquiterpenes compounds determination by headspace solid-phase microextraction-gas chromatography-mass spectometry for the Piedmont ricotta cheese traceability. Journal of Chromatograohy A. 1071, 247-253.
3. Zeppa G., Giordano M., Bertolino M., Gerbi V. (2004). Use of mono- and sesquiterpenes for characterisation of mountain cheeses. Acta agriculturae slovenica 84, 17-23.

ROLLE Luca

Degree in Agricultural Science in the academic year 1992/93 at the Faculty of Agricultural Science of the University of Turin. Self-employed professional from 1989 to 1998. Since 1999, has worked at the University of Turin and currently carries out his activity at the Di.Va.P.R.A. – Agricultural Microbiology and Food Technologies as research fellow. Since 2006, has been a member of the Italian Society of Food Sciences and Technologies. O.N.A.V. (Organizzazione Nazionale Assaggiatori Vino) national lecturer since 1997. Senior lecturer of the university courses "Quality Management in the Wine Industry", "Oenological chemical analyses” and "Oenological Technique" in the Degree Course in Viticulture and Oenology of the University of Turin. Has held specialist seminars in "Mountain Viticulture and Oenology" at the Specialisation School in Viticulture and Oenological Sciences of the University of Turin. Has participated in numerous national and international research projects and also in those under his personal scientific responsibility during which he dealt with conventional analytical techniques and instrumental analytical techniques (spectrophotometry, H.P.L.C., Texture Analysis) applied to the study of oenological and agro-food products, organization and management of panels and sessions of sensory analysis of oenological and agro-food products and also the implementation and conduction of pilot processes and plants. Responsible for regional and provincial research projects. Author and/or co-author of 210 scientific and divulgation publications. Peer reviewer of numerous scientific journals including Analytica Chimica Acta, Journal of Texture Studies, Journal of Food Quality. Peer reviewer of international research projects.

Role in the project

Analysis of polyphenols and other fractions

Selected publications

1. Valentini N., Rolle L., Stévigny C., Zeppa G. (2006) - Mechanical behaviour of hazelnuts used for table consumption under compression loading.  J. Sci. Food. Agric., 86, 8, 1257-1262.
2. Stévigny C., Rolle L., Valentini N., Zeppa G. (2007) - Optimisation of extraction of phenolic compounds from halzenut shell using response surface methodology. J. Sci. Food Agric., 87, 2817-2822.
3. Zeppa G., Rolle L., Piazza L. (2007) - Textural characteristics of typical Italian “Grissino stirato” and “Rubatà” bread-sticks. Ital. J. Food Sci., 4, 19, 449-459.
4. Rolle L., Guidoni S. (2007) - Color and anthocyanin evaluation of red winegrapes by CIE L*, a*, b* parameters. J. Int. Sci. Vigne Vin., 41, 4, 193-201.
5. Urso R., Rantsiou K., Dolci P., Rolle L., Comi G., Cocolin L. (2008) - Yeast biodiversity and dynamics during sweet wine production as determined by molecular methods. FEMS Yeast Res., 8, 1053-1062.
6. Rolle L., Torchio F., Zeppa G., Gerbi V. (2008) - Anthocyanin extractability assessment of grape skins by texture analysis. J. Int. Sci. Vigne Vin. 42, 3, 157-162.
7. Rolle L., Torchio F., Zeppa G., Gerbi V. (2009) – Relationship between skin break force and anthocyanin extractability at different ripening stages. Am. J. Enol. Vitic., 60, 1, 93-97.
8. Chiabrando V., Giacalone G., Rolle L. (2009) - Mechanical behaviour and quality traits of highbush blueberry during postharvest storage. J. Sci. Food Agric., 89, 6, 989-992.
9. Rolle L., Torchio F., Giacosa S., Gerbi V. (2009) - Modification of mechanical characteristic and phenolic composition in berry skins and seeds of Mondeuse winegrapes throughout the on-vine drying process. J. Sci. Food Agric., 89, 1973-1980.
10. Rolle L., Torchio F., Cagnasso E., Gerbi V. – Evolution of mechanical variables of the winegrapes for icewine production during on-vine drying. Ital. J. Food Sci., in press.


GIORDANO Manuela

Research Fellow of the AGR 15 sector (Food Sciences and Technologies) working at the D.I.V.A.P.R.A., Faculty of Agricultural Science, University of Turin since March 2005. After graduating in Chemistry (organic-biologic specialisation), from 1998 to 2000, carried out research at the Regional Chemical Laboratory for Environmental Protection of Piedmont (A.R.P.A.) of Turin and the Oenological Chemistry Laboratories of the CRA of Asti. From 2000 to 2005, carried out research activities at the Di.Va.P.R.A. taking a PhD in Agricultural, Forestry and Agroalimentary Sciences. The teaching activity, at the Faculty of Agriculture of University of Turin, is, nowadays, on Quality Food Control in graduate studies for the Food Science and Technology degree and Chemical Analysis of Food Products in the undergraduate studies for Food Technology degree. The main technical knowledge deals with food chemistry, in particular chemical analysis on fermented beverages and foods, applied to the quality and the research of chemical indices for quality and traceability of these transformed products. She works on sample preparation, qualitative and quantitative analytical-instrumental aspects, specifically in gas chromatography coupled with mass spectrometry technique, as well as optimisation methods have been achieved to evaluate different biochemical markers in food products. Another field of investigation is the study of the aroma on grape, alcoholic fermented beverages, different food products and volatile metabolites produced by bacteria and yeast strains.

Role in the project

Analysis of polyphenols and other fractions

Selected publications

1. Giordano M., Rolle L., Zeppa G., Gerbi V., 2009. Chemical and volatile composition of three Italian sweet white Passito wines. Journal International des Sciences de la Vigne et du Vin, 43 (3), 159-170.
2. Belviso S., Giordano M., Dolci P., Zeppa G., 2009. In vitro cholesterol-lowering activity of Lactobacillus plantarum and Lactobacillus paracasei strains isolated from the Italian Castelmagno PDO cheese. Dairy Science & Technology, 89 (2), 169-176.
3. Zeppa G., Giordano M., Bertolino M., Gerbi V., 2005. Application of artificial neural network on mono- and sesquiterpenes compounds determination by headspace solid-phase microextraction-gas chromatography-mass spectometry for the Piedmont ricotta cheese traceability. Journal of Chromatography A, 1071, 1-2, 247-253.
4. Zeppa G., Giordano M., Gerbi V., Arlorio M., 2003. Fatty acid composition of Piedmont “Ossolano” cheese. Lait, 83, 167-173.
5. Zeppa G., Giordano M., Gerbi V., Meglioli G., 2002. Characterisation of volatile compounds in three acetification batteries used for the production of "Aceto Balsamico Tradizionale di Reggio Emilia". Italian Journal of Food Science, 14, 247-266.
6. Soriente A., Spinella A., De Rosa M., Giordano M., Scettri A., 1997. Solvent free reaction under microwave irradiation: a new procedure for Eu3+- catalyzed Michael addition of 1,3-dicarbonyl compounds. Tetrahedron Letters, 38(2), 289-90.  

COCOLIN Luca Simone

1989-1994: Food Science studies;
- December 1994: Bachelor Degree in Food Science with a grade of 110/110 and remark;
- 1995-1998: Food Biotechnology PhD studies;
- February 1999: PhD Degree in Food Biotechnology;
- 1998-2001: Friuli Venezia Giulia region (Italy) scholarship recipient;
- From November 1, 2001: Assistant professor at the University of Udine, Faculty of Agriculture, Dipartimento di Scienze degli Alimenti, Italy;
- From October 1, 2006: Associate professor at the University of Turin, Faculty of Agriculture, Dipartimento di Protezione e Valorizzazione delle Risorse Agroforestali, Italy.
Member of the:
- Italian Society for Agricultural, Food and Environmental Microbiology (SIMTREA);
- American Society for Microbiology;
- American Society for Enology and Viticulture.
From September 2008 is an Executive Board Member of the International Committee on Food Microbiology and Hygiene (ICFM) part of the International Union of Microbiological Societies (IUMS). From January 2008 he is the Editor-in-Chief of the International Journal of Food Microbiology and he is a member of the Editorial Board of the Applied and Environmental Microbiology. He is regularly reviewing paper for, Food Microbiology, Meat Science, Journal of Applied Microbiology, Letters in Applied Microbiology and Annals of Microbiology. He is co-author of more of 130 papers on national and international journals and he attended national and international congresses with oral and poster presentations.
Teaching activity: Food microbiology (3° year of the undergraduate studies for the Food Technologies degree, 40 hours); Microbiological techniques (3° year of the undergraduate studies for the Food Technologies degree, 40 hours); Wine microbiology (2° year of the undergraduate studies for the Viticulture and Enology degree, 50 hours);  Food fermentation microbiology (2° year of the graduate studies for the Food Science and Technology degree, 50 hours).

Role in the project

Analysis of the effects of the recovered additives/ingredients on the growth of probiotics microorganisms

Selected publications

1. Comi G., Maifreni M., Manzano M., Lagazio C., Cocolin L. 2000. Mitochondrial DNA restriction enzyme analysis and evaluation of the enological characteristics of Saccharomyces cerevisiae strains isolated from grapes of the wine-producing area of Collio (Italy). International Journal of Food Microbiology, 58, 117-121.
2. Cocolin L., Bisson L.F., Mills D.A. 2000. Direct profiling of the yeast dynamics in wine fermentations. FEMS Microbiology Letters, 189, 81-87.
3. Cocolin L., Heisey A., Mills D.A. 2001. Direct identification of the indigenous yeasts in commercial wine fermentations. American Journal of Viticulture and Enology, 52, 49-53.
4. Pallmann C.H., Brown J.A., Olineka T.L., Cocolin L., Mills D.A., Bisson L.F. 2001. Use of WL medium to profile native flora fermentations. American Journal of Viticulture and Enology, 52, 198-203.
5. Cocolin L., Manzano M., Rebecca S., Comi G. 2002. Monitoring of the yeast population changes during a continuous wine fermentation by molecular methods. American Journal of Enology and Viticulture, 53, 24-27.
6. Mills D.A., Johannsen E., Cocolin L. 2002. Yeast diversity and persistence in botrytis-affected wine fermentations. Applied and Environmental Microbiology, 68, 4884-4893.
7. Cocolin L., Mills D.A. 2003. Wine yeast inhibition by sulfur dioxide: a comparison of culture-dependent and independent methods. American Journal of Viticulture and Enology, 54, 125-130.
8. Cocolin L., Rantsiou K., Iacumin L., Zironi R., Comi G. 2004. Molecular detection and identification of Brettanomyces/Dekkera bruxellensis and Brettanomyces/Dekkera anomalus in spoiled wines. Applied and Environmental Microbiology, 70, 1347-1355.
9. Cocolin L., Pepe V., Comitini F., Comi G., Ciani M. 2004. Enological and genetic traits of Saccharomyces cerevisiae isolated from former and modern wineries. FEMS Yeast Research, 5, 237-245.
10. Urso R., Rantsiou K., Dolci P., Rolle L., Comi G., Cocolin L. 2008. Yeast biodiversity and dynamics during sweet wines production as determined by culture-independent methods. FEMS Yeast Research, 8, 1053-1062.


DOLCI Paola

1999: University degree in Biological Sciences, Faculty of Science of Turin University.
2001: Qualification to practise the profession of Biologist.
2004: PhD in "Biology and Biotechnology of Fungi" at Faculty of Agriculture of Turin University.
2005: Researcher at Faculty of Agriculture of Turin University, in Agricultural Microbiology.
Teaching activity: From 2005-2006 I teach Agricultural Microbiology at University School of Biotechnology of Turin. From  2006-2007 I teach General Microbiology at Faculty of Agriculture of Turin.
Scientific activity - Research lines: Use of colture-dependent and –independent methods in the study of fermented products. Molecular typing of strains isolated from fermented products.
Microbiological characterization of traditional fermented food, in particular dairy products, to formulate starter coltures. She is author and co-author of about 25 papers on national and international journals.

Role in the project

Analysis of the effects of the recovered additives/ingredients on the growth of technology microorganisms

Selected publications

1. DOLCI P., GUGLIELMO F., SECCHI F., OZINO O.I., 2006. Persistence and efficacy of Beauveria brongniartii strains applied as biocontrol agents against Melolontha melolontha in the Valley of Aosta (northwest Italy). Journal of Applied Microbiology, 100, 1063–1072.
2. FORTINA M. G., RICCI G., FOSCHINO G.R., PICOZZI C., DOLCI P., ZEPPA G., COCOLIN L., MANACHINI P. L., 2007. Phenotypic typing, technological properties and safety aspects of Lactococcus garvieae strains from dairy environments. Journal of Applied Microbiology, 103, 445-453.
3. DOLCI P., ALESSANDRIA V., ZEPPA G., RANTSIOU K., COCOLIN L., 2007. Microbiological characterization of artisanal Raschera PDO cheese: analysis of its indigenous lactic acid bacteria. Food Microbiology, 25, 392-399.
4. RANTSIOU K., ALESSANDRIA V., URSO R., DOLCI P., COCOLIN L., 2007. Detection, quantification and vitality of Listeria monocytogenes in food as determined by quantitative PCR. International Journal of Food Microbiology, 121 (1), 99-105.
5. DOLCI P., ALESSANDRIA V., RANTSIOU K., ROLLE L., ZEPPA G., COCOLIN L., 2008. Microbial Dynamics of Castelmagno PDO, a Traditional Italian Cheese, with a focus on Lactic Acid Bacteria Ecology. International Journal of Food Microbiology, 122, 302-311.
6. DOLCI P., BARMAZ A., ZENATO S., PRAMOTTON R., ALESSANDRIA V., COCOLIN L., RANTSIOU K., AMBROSOLI R., 2008. Maturing dynamics of surface microflora in Fontina PDO cheese studied by culture-dependent and –independent methods. Journal of Applied Microbiology, 106, 278-287.
7. URSO R., RANTSIOU K., DOLCI P., ROLLE L., COMI G., COCOLIN L., 2008. Yeast biodiversity and dynamics during sweet wine production as determined by molecular methods. FEMS Yeast Research, 8, 1053-1062.
8. RANTSIOU K., URSO R., DOLCI P., COMI G., COCOLIN L., 2008. The microflora of Feta cheese from four Greek manufacturers. International Journal of Food Microbiology, 126, 36-42.
9. COCOLIN L.,  NUCERA D.,  ALESSANDRIA V., RANTSIOU K., DOLCI P., GRASSI M.A., LOMONACO S., CIVERA T., 2009. Microbial ecology of Gorgonzola rinds and occurrence of different biotypes of Listeria monocytogenes. International Journal of Food Microbiology, 133 (1-2), 200-205.
10. COCOLIN L., DOLCI P., RANTSIOU K., URSO R., CANTONI C., COMI G., 2009. Lactic acid bacteria ecology of three traditional fermented sausages produced in the North of Italy as determined by molecular methods. Meat Science, 82, 125-132.

RANTSIOU Kalliopi

1993-1997: BS degree in Biology, University di Athens, Greece.
1997-2002: PhD in Food Science (emphasis in Food Microbiology), University of California, Davis (USA).
2002- 2004: Research fellow at the Faculty of Agriculture, University of Udine, Italy.
2004-2005: Scientific expert on microbial risks in food, Hellenic Food Authority, Greece.
2006-2007: Research fellow at the Faculty of Agriculture, University of Udine, Italy.
2007-2008: Research fellow at the Faculty of Agriculture, University of Turin, Italy.
2008: Researcher at the Faculty of Agriculture, University of Turin, Italy.
Member of: Institute of Food Technologists (IFT), American Society for Microbiology (ASM), American Society for Enology and Viticulture (ASEV). Teaching Activities: 1998: Teaching Assistant for "Introductory Biology" course, at the University of California, Davis (USA). 1999: Teaching Assistant for "Food Microbiology" course, at the University of California, Davis (USA). 2007, 2008 and 2009: Teaching Assistant for Laboratory course of "Wine Microbiology", Faculty of Agriculture, University of Turin, Italy.  
Scientific Activities: Study of microbial dynamics in food ecosystems (wine, meat and dairy products); Molecular and physiological characterization of microbial strains (lactic acid bacteria and yeasts). Molecular biology, genetics and physiology of lactic acid bacteria; Development of non-conventional methods for the detection, identification and characterization of foodborne pathogens; Microbiological analysis of foods and food-related environments; Cloning, sequencing and study of the expression of bacteriocins produced by lactic acid bacteria.

Role in the project

Analysis of the effects of the recovered additives/ingredients on the growth of pathogenic and spoilage microorganisms

Selected publications

1. Cocolin L., Rantsiou K., Iacumin L., Zironi R., Comi G. 2004. Molecular detection and identification of Brettanomyces/Dekkera bruxellensis and Brettanomyces/Dekkera anomalus in spoiled wines. Applied and Environmental Microbiology, 70, 1347-1355.
2. Cocolin L., Rantsiou K., Iacumin L., Urso R., Cantoni C., Comi G. 2004. Study of the ecology of fresh sausages and characterization of lactic acid bacteria populations by molecular methods. Applied and Environmental Microbiology, 70, 1883-1894.
3. Rantsiou K., Drosinos E., Gialitaki M., Urso R., Krommer J., Gasparik-Reichardt J., Toth S., Metaxopoulos I., Comi G., Cocolin L. 2005. Molecular characterization of Lactobacillus species isolated from natural fermented sausages produced in Greece, Hungary and Italy. Food Microbiology, 22, 19-28.
4. Rantsiou K., Iacumin L., Cantoni C., Comi G., Cocolin L. 2005. Ecology and characterization by molecular methods of Staphylococcus species isolated from fresh sausages. International Journal of Food Microbiology, 97, 277-284.
5. Rantsiou K., Urso R., Iacumin L., Cantoni C., Cattaneo P., Comi G., Cocolin L. 2005. Culture-dependent and -independent methods to investigate the microbial ecology of Italian fermented sausage. Applied and Environmental Microbiology, 71, 1977-1986.  
6. Cocolin L., Urso R., Rantsiou K., Cantoni C., Comi G. 2006. Multiphasic approach to study the bacterial ecology of fermented sausages inoculated with a commercial starter culture. Applied and Environmental Microbiology, 72, 942-945.
7. Cocolin L., Urso R., Rantsiou K., Cantoni C., Comi G. 2006. Dynamics and characterization of yeasts during natural fermentation of Italian sausages. FEMS Yeast Research, 6, 692-701.
8. Cocolin L., Diez A., Urso R., Rantsiou K., Comi G., Bergmaier I., Beimfohr C. 2007. Optimization of conditions for profiling bacterial populations in food by culture-independent methods. International Journal of Food Microbiology, 120, 100-109.
9. Rantsiou K., Urso R., Dolci P., Comi G., Cocolin L. 2008. Microflora of Feta cheese from four Greek manufacturers. International Journal of Food Microbiology, 126, 36-42.
10. Urso R., Rantsiou K., Dolci P., Rolle L., Comi G., Cocolin L. 2008. Yeast biodiversity and dynamics during sweet wines production as determined by culture-independent methods. FEMS Yeast Research, 8, 1053-1062.

MARCHIANI Roberta

Degree in Food Technology in the academic year 2009/10 at the Faculty of Agricultural Science of the University of Turin. Actually PhD student in Agricultural, Forestry and Agroalimentary Sciences.

Role in the project

Analysis of polyphenols and other fraction, optimisation of technologies for use of by-products in novel foods

 
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