Personale docente

TRAINING AND POST-GRADUATE

Cristina Bacci graduated in Biological Sciences at the University of Parma

• Associate Professor of Food Hygiene, from 2019
• Qualified to hold the role of full professor, SSD MEDVET-02/B, in 2025
• Director of the Specialization School in Inspection of Food of Animal Origin, years 2025-2028
• Qualified to hold the role of associate professor, SSD 07/H2, in 2016
• Researcher in “Food Hygiene”, from 2005
• PhD in “National and European legislation on food production and control”
• Research grant and Subject expert

RESEARCH ACTIVITY

Her scientific activities are mostly oriented towards food microbiology, focusing of food safety and more specifically on the following aspects:

• food-borne pathogens (bacteria and parasite): features of antibiotic resistance, factors of virulence and ability to produce biofilm
• epidemiological studies of microorganisms related to different food chains
• study and application of analytical methods for assessment of food safety
• food animal origin: test of shelf-life, systems packaging and disinfection processes of surfaces in contact with food products
• synthetic products bacteriostatic/bactericidal effects on bacteria

PROJECT ACTIVITIES

Scientific manager of the research projects:

• 2019/21 - “Monitoring of the spread of antibiotic-resistant Escherichia coli: from the swine supply chain to the surrounding area”- (Emilia Romagna Region, Reggio Emilia and Modena AUSL
• 2019/21 - “Monitoring of the spread of Escherichia coli ESBL and AMPC in the swine supply chain and derived products valorization”, Contribution of the Cassa di Risparmio, Parma Foundation)
• 2016/17 - “Evaluation of the diffusion of antibiotic-resistant strains in the typical productions of the Parma territory and correlation with human isolates", Contribution of the Cassa di Risparmio, Parma Foundation)

Member of the scientific group of the project:

• 2013-18 - “Development of innovative integrated technological systems for the unpacking, the organization of stocks and the tracking of wasted food products aimed at their valorization, SORT” - (Project funded by MIUR)
• 2017 - “Snail slime-based food preservative”, Contribution Jumpstar 
• 2016 - “lnnovation and networking for the development of a sustainable and harmonized production of bivalve shellfish in the ADRION Region”.

Scientific manager/Member scientific group:

• 2022 - “Safety and sustainability of the wild game meat chain in rural and peri-urban areas of Italy”, Research Projects of National Interest
• 2017 - “Listeria monocytogenes in deli RTE products: characterization of the pathogen, growth potential in the substrate and possible solutions for safety and fast detection”, Research Projects of National Interest
• 2015 - “Extended-Spectrum ß-Lactamase and AmpC producing Escherichia coli isolated from food, swine and poultry: prevalence, characterization of antimicrobial resistance and genes correlated, virulence factors, phylogenetic grouping and genotyping of the isolates”, PRIN - Research Projects of National Interest;
• 2010/11 - “Inhibition of multidrug-resistance efflux pumps as a new strategy for controlling ticks and diseases they transmit”, PRIN - Research Projects of National Interest
• 2007/09 - "Ice fish (Protosalanx spp. and Neosalanx spp.) and valuable fish species (Sardina pilchardus and Aphia minuta): microbiological evaluation with methods conventional and molecular biology for the health quality and for consumer protection", Research Projects of National Interest
• 2004/05 - “Health hazards of fresh and processed poultry and consumer protection", Research Projects of National Interest

Scientific manager/Member of the Research Group (University of Parma – FIL):

• 2022 - “Monitoring of Shiga toxin-producing Escherichia coli (STEC) in bovines at slaughter and strategies to protect human health”
• 2007 – “Epidemiological investigation related to Yersinia enterocolitica in pigs slaughtered and study of the pathogenic characteristics of microorganisms"

• 2006 - “Evaluation of the shelf-life of food stored with the combined technology of the vacuum and refrigeration"
• 2003/05 - "Development of conventional and molecular microbiological methods for the isolation of spoilage microorganisms and pathogens, from frozen food products";
• 2003/04 - "Microbial spoilage in seasoned cheeses (Parmigiano Reggiano and Grana Padano): characterization of the responsible microflora"
• 2002 - "Characterization of microbial flora in dairy handicraft production for the safety and quality”
• 2002 - “Presence of tyramine in cheese partially cooked and evaluation of tiraminogena activity in lactic acid bacteria present"

TEACHING ACTIVITY

• Teaching courses (AY 2019-2020 to day): “Food technology and hygiene control”, degree course in Veterinary Medicine; “Food health and hygiene control”, degree course in Livestock science and animal production technologies; “Health and hygiene quality of foods of animal origin”, degree course in Animal Sciences; “Food Inspection of animal origin”, degree course in Environment and work-place prevention techniques; “Certification, labeling and traceability of foods of animal origin”, degree course in Innovative and sustainable animal production
• Course assignment (from AY 2006-2007 to AY 2018-2019): “Food Inspection of animal origin”, “Inspection of animal origin preserved foods”, “Food health and hygiene control”, “Production and processes of milk and dairy products”, “Food technology and hygiene control”: degree courses in Food technology, in Gastronomic sciences, Mechanical engineering for food industry, Environment and work-place prevention techniques and in Veterinary Medicine
• Master's Degree in "Technologies for the safety and quality of food"(AY 2003-2004)
• Specialization School in “Swine pathology” and in “Inspection of food of animal origin” (AY 2003-2004 to day)
• Teaching support (from AY 1995-1996 to AY 2005-2006)

OTHER ACTIVITIES

• Member of the Review Group of the PhD in “Veterinary science”, from 2025 to today

• Member of the Joint Teacher-Student Committee, Department of Veterinary Sciences, in 2023
• Member of the Review Group, degree course in Environment and work-place prevention techniques, from 2022 to 2025

• President-vicar of the course degree in Veterinary Science, in the 2021
• Member of the Welfare Committee of the Parma University, years 2018-20
• Delegate for Equal Opportunities at the Department of Veterinary Science, from 2013 to today
• Member of the Academic Board of the PhD in “National and European legislation on food production and control”, from 2007 to 2010 and “Veterinary science”, from 2011 to today: where she carried out also activities of secretarial
• Patent certificate for industrial invention, entitled "Edible film and its uses", year 2020
• Participant at certification course (Certiquality) and gets the Auditor certificate
• Coordinator the orientation activities at Agrarian Faculty, from 2009 to 2013
• Quality Manager (Ente ACCREDIA) at the Section of Food Inspection of the Department of Veterinary science, from 2007 to 2011
• Participant to National and International conferences, from 2003 to today
• Participant in training and refresher professional courses, from 2002 to 2012
• Member of scientific society of “Italian Association of Veterinary Hygienists” (AIVI)
• Member of the Editorial Board of the Italian Journal of Food Safety (IJFS)
• Peer review for international journals and referee for ministerial projects

• Author of articles published in both national and international journals and in workshops proceedings
• According to data obtained from SCOPUS (“author search”), Dr. Bacci currently possesses the following bibliometric indicators: No of indexed publications, 18 in the last 5 years and 31 in the last 10 years, of which 15 and 19 are placed in Q1 magazines respectively