Personale docente

CBenedetta Bottari

Born in Parma (Italy), March 9, 1980
E-mail: benedetta.bottari@unipr.it

CURRENT POSITION

Associate Professor
Scientific Sector AGR/16 – Agricultural Microbiology
Department of Food and Drug
University of Parma

National Scientific Qualification (ASN) for Full Professor (2022–2033)

EDUCATION

PhD in Food Science and Technology, University of Parma (March 27, 2009)
Dissertation: “Culture-independent approach for the evaluation of presence and activity of microorganisms in food”
Supervisor: Prof. Monica Gatti
Co-supervisor: Prof. Erasmo Neviani

MSc in Food Science and Technology, University of Parma (July 15, 2004), 110/110

Scientific High School Diploma, Parma (1999)

ACADEMIC CAREER

2022: National Scientific Qualification (ASN) for Full Professor (valid until 2033)

Since December 31, 2018: Associate Professor (AGR/16), University of Parma

2017: National Scientific Qualification (ASN) for Associate Professor

2010–2018: Tenured Assistant Professor (Ricercatore Universitario)

2009–2010: Postdoctoral Research Fellow – Microbial dynamics in fermented food ecosystems

2008: Visiting Researcher, School of Biotechnology and Biomolecular Sciences, University of New South Wales (Sydney, Australia)

2006–2009: PhD candidate

2005–2006: Research Fellowship on autochthonous microflora and antibiotic resistance

2005: Research collaboration (FORTISI project)

2003–2004: Experimental Master’s thesis at University of Parma and CRA-Lodi

ACADEMIC AND INSTITUTIONAL ROLES

Member of the PhD Board in Food Sciences (since 2012)

Member of the EFSA BIOHAZ Working Group

Member of the University of Parma Food Project Committee

Member of the interdepartmental research centers SITEIA (since 2016) and CIPAK (since 2020)

Member of the scientific society SIMTREA (since 2010)

Rector’s Delegate for the Uniforcity Project (2015–2017)

Academic Coordinator for Orientation in Gastronomic Sciences (2014–2016)

Member of the Scientific and Teaching Board of the International Summer School “Food Sustainability”

Associate Editor for:

Frontiers in Microbiology

Foods

RESEARCH ACTIVITY

Her research activity, initiated in 2006, is documented by more than 60 peer-reviewed publications in international indexed journals, book chapters, and numerous contributions to national and international conferences.

Her research lies within Food Microbiology, integrating molecular approaches, classical microbiology, and functional analyses.

Main Research Areas

Application of culture-independent molecular techniques (NGS, qPCR, multiplex real-time PCR, ATP bioluminescence) to study complex microbial ecosystems

Study of starter and non-starter microbiota in long-ripened PDO cheeses (Parmigiano Reggiano, Grana Padano, Gorgonzola)

Food safety and risk-based microbiological assessment

Characterization of lactic acid bacteria with probiotic potential and study of bioactive metabolites and peptides after simulated digestion

Preservation and valorization of autochthonous microbial biodiversity

Innovative microbiological applications supporting sustainability in agri-food systems

RESEARCH PROJECT RESPONSIBILITIES
National and PNRR Projects

Scientific Coordinator – PNRR Supply Chain Project “ECOMICROBIO”
Safeguarding microbial biodiversity in Grana Padano PDO through the creation of an autochthonous microbiota collection and validation of industrial protocols

Scientific responsibility for research grants under PRIN 2022 and PRIN 2022-PNRR
Projects focused on photocatalytic antimicrobial materials and innovative water treatment systems

Scientific coordinator – SUV.T (Solid Ultra Violet Treatment), funded by the Emilia-Romagna Region (POR FSE)

European Projects

Scientific Coordinator (University of Parma) – Erasmus+ INNODAIRYEDU

Scientific Coordinator (University of Parma) – Erasmus+ InnoMeatEdu

Participation in H2020-MSCA Innovative Training Network (Marie Skłodowska-Curie)

Co-proponent of an ICGEB-funded international project on microbial biodiversity and starter culture development for traditional fermented milk

Industry and PDO Consortia Projects

Scientific coordinator of research projects commissioned by:

Parmigiano Reggiano Consortium

Gorgonzola PDO Consortium

Tetra Pak Packaging Solutions

Research topics include:

Clean label product development

Shelf-life improvement

Sustainable packaging

Bioactive peptide characterization

Microbial biodiversity preservation

PARTICIPATION IN RESEARCH PROJECTS

Participation in numerous national and regional funded projects, including:

COMIGRAP

SMEPR II

FILIGRANA

GP-Lfree

PRIN 2010

PARENT

MICROEMIRO

Farm4PR

THIRD MISSION AND PUBLIC ENGAGEMENT
Science Communication

Organization of multiple editions of the “Researchers’ Night”

Participation in the University public lecture series

Speaker in Uniforcity outreach events

Contributor to the Italian national TV program Superquark (Rai1, 2018–2020)

Participation in educational projects for children and teenagers (Unijunior)

Public seminars on fermented foods and food microbiology

Technology Transfer

Applied research projects with PDO consortia

Development of innovative microbiological solutions for the food industry

Applications of UV and photocatalytic antimicrobial systems

Founding partner of the University of Parma spin-off Ulysse Solutions srl