Teaching History of teachings Academic year of provision: 2025/2026 Food Microbiology Second-cycle degree course in FOOD SAFETY AND FOOD RISK MANAGEMENT Food Technology and Microbiology module Year: 1° Food Microbiology First-cycle degree course in FOOD SCIENCE AND TECHNOLOGY Food Microbiology module Year: 2° Lab of microbiological quality and safety of raw materials of animal and vegetable origin First-cycle degree course in QUALITY AND PROCUREMENT OF RAW MATERIALS FOR AGRI-FOOD Microbiological quality and safety of raw materials of animal and vegetable origin module Year: 2° Academic year of provision: 2024/2025 Food Microbiology Second-cycle degree course in FOOD SAFETY AND FOOD RISK MANAGEMENT Food Technology and Microbiology module Year: 1° Lab. Microbiological analysis techniques First-cycle degree course in QUALITY AND PROCUREMENT OF RAW MATERIALS FOR AGRI-FOOD Microbiology of raw materials and microbiological analysis techniques module Year: 1° MICROBIOLOGY OF DAIRY AND MEAT PRODUCTS Second-cycle degree course in INNOVATIVE AND SUSTAINABLE LIVESTOCK PRODUCTION MICROBIOLOGY AND TECHNOLOGIES OF DAIRY AND MEAT PRODUCTS module Year: 2° Microbiology First-cycle degree course in FOOD SCIENCE AND TECHNOLOGY Year: 1° PREDICTIVE MICROBIOLOGY Second-cycle degree course in FOOD SCIENCE AND TECHNOLOGY Year: 1° Academic year of provision: 2023/2024 Food Microbiology Second-cycle degree course in FOOD SAFETY AND FOOD RISK MANAGEMENT Food Technology and Microbiology module Year: 1° Lab. Microbiological analysis techniques First-cycle degree course in QUALITY AND PROCUREMENT OF RAW MATERIALS FOR AGRI-FOOD Microbiology of raw materials and microbiological analysis techniques module Year: 1° MICROBIOLOGY OF DAIRY AND MEAT PRODUCTS Second-cycle degree course in INNOVATIVE AND SUSTAINABLE LIVESTOCK PRODUCTION MICROBIOLOGY AND TECHNOLOGIES OF DAIRY AND MEAT PRODUCTS module Year: 2° Microbiology First-cycle degree course in FOOD SCIENCE AND TECHNOLOGY Year: 1° PREDICTIVE MICROBIOLOGY Second-cycle degree course in FOOD SCIENCE AND TECHNOLOGY Year: 1° Academic year of provision: 2022/2023 Microbiology First-cycle degree course in FOOD SCIENCE AND TECHNOLOGY Year: 1°
Research Publications Protective agents to preserve lactic acid bacteria cell viability in type III sourdough dried by spray- and freeze-drying, and the influence on bread production Authors: De Marco Ivan; Nunes Ferreira Fernanda; Bancalari Elena; Bottari Benedetta; Martelli Francesco; Verruck Silvani; De Dea Lindner Juliano Year: 2026 Lactic acid bacteria-driven biotransformation of blue crab (Callinectes sapidus) carapace generates extracts with antimicrobial and metabolic-modulating activity Authors: Martelli Francesco; Moxo Javier Sanz; Nicolotti Caterina; Blundo Federica; Gatti Monica; Urbatzka Ralph; Bottari Benedetta Year: 2026 Lactic Acid Fermentation of Chlorella vulgaris to Improve the Aroma of New Microalgae-Based Foods: Impact of Composition and Bacterial Growth on the Volatile Fraction Authors: Nicolotti C.; Cirlini M.; Del Vecchio L.; Hadj Saadoun J.; Bernini V.; Gatti M.; Bottari B.; Martelli F. Year: 2025 The Postbiotic Potential of Microalgae Authors: Martelli F.; Nicolotti C.; Bottari B. Year: 2025 Lactic acid fermented microalgae and cyanobacteria as a new source of lipid reducing compounds: assessment through Zebrafish Nile Red Fat Metabolism Assay and untargeted metabolomics Authors: Martelli Francesco; Bernini Valentina; Neviani Erasmo; Vasconcelos Vitor; Urbatzka Ralph Year: 2024 Full list of publications
