Microbiology
The Division carries out research activities in the fields of microbiology and hygiene. Main research areas are:
- microbiological ecology, genetic and technological diversity of microorganisms important in food production and validation of food labels;
- microbiological ecology, genetic and metabolomics diversity of microorganisms involved in food alterations and control methods;
- microbiological ecology and genetic diversity of pathogenic microorganisms transmitted through food;
- biological food conservation through antimicrobial microorganisms;
- metagenomics and metatranscriptomics of complex microbial ecosystems in response to environmental, clinical or processing factors;
- biotechnological applications of microorganisms in food production, environment and agriculture;
- ecology and diversity of soil microorganisms;
- microbiological biosystems for bioenergies, bioremediation, recovery of organic waste and plant growth enhancement;
- environmental, nutrition and food hygiene;
- food security;
- population exposure to environmental and food xenobiotics.
- structure and functions of human gut microbiome and of its changes according to diet;
- microbial ecology, genetic and functional diversity of probiotic microorganisms involved in food production.
