Personale docente

Name: Erasmo NEVIANI
Date and place of birth: 13.6.1956, Reggio Emilia, Italy

Education:
University Degree in Food Science and Technology (University of Milan, 1980)
Post-doctoral Specialization in Biotechnology Applications (University of Milan, 1992)

Position and Affiliation:

Full Professor (AGR 16) of Food Microbiology and Industrial Microbiology – Food Science and Technology, Faculty of Agriculture – University of Parma

International Research Experiences:
September 1982-March 1983, September 1987-March 1988: trainings granted by CNR (National Council of Researches - Italy) at Laboratoire de Biochimie et Technologie Laitieres of INRA (Jouy en Josas , France)

Work Experiences:
1985-1996: researcher at Istituto Sperimentale Lattiero-Caseario (Dairy Research Institute, Lodi, Italy) - MiPAF (Ministry of Agriculture)
1996-2002: head of Microbiology and Enzymology Department of Istituto Sperimentale Lattiero-Caseario (Dairy Research Institute, Lodi, Italy) - MiPAF (Ministry of Agriculture)

Teaching Experiences:
1996-2002: Charged Professor of Industrial Microbiology, Faculty of Agronomy – University of Parma

Other Relevant Activities:

•November 2009-2012 Dean of Faculty of Agriculture – University of Parma
•Since 2013 Vice-President of SIMTREA – Italian Society of Agricultural, Food and Enviroment Microbiology
•2009-2012 - Vice-President of SIMTREA – Italian Society of Agricultural, Food and Enviroment Microbiology
•General Coordinator of Project PRIN 2006: “Genetic variability and functional analysis of Streptococcus thermophilus strains with industrial interest”
•Coordinator of Project "Integrated Action Italy-Spain 2008": “Analisi molecolare della risposta da stress nel genere Bifidobacterium per la selezione di nuovi batteri probiotici di interesse industriale”
•Member of the Coordinator group of University of Parma of European Project “PROSPARE: PROgress in Saving Proteins And Recovering Energy “ - Grant agreement no.: 212696 (2008)
•General Coordinator of Progetto Finalizzato “Valorizzazione e salvaguardia della microflora autoctona caratteristica delle produzioni casearie italiane" (Ministry of Agriculture, DM 348/7303/2000)
•Scientific Coordinator of the Research Unit of Istituto Sperimentale Lattiero-Caseario of Lodi inside the Progetto Finalizzato MiPAF "Moderne Strategie Lattiero Casearie" (prosecution)
•Scientific Coordinator of the Research Unit of Istituto Sperimentale Lattiero-Caseario of Lodi Unit inside the Project RAISA by CNR (Comitato Nazionale Scienze Agrarie- Sottoprogetto IV)
•Member of the Ministry of Agriculture Technical Commission for PDO Italian cheeses (1997-1998)
.Scientific Coordinator of different research projects in collaboration with Food Industries
•Italian Delegate in IDF (International Dairy Federation) groups of experts: group B12 (Use of enzyme in cheese-making) and group D14/D44 (Microbiological criteria for milk)
•Member of IDF Italian Board, since 2001
•Member of the Technical Commission of the Italian Consortium of producers of Grana Padano Cheese, since 1998
•Scientific Advisor of the Italian Consortium of Gorgonzola Cheese producers, since 2000

Scientific Activity :
microbiology and technology of dairy products; food safety and processing; microbial interactions in natural food ecosystems; enzymatic activities and cheese ripening; identification and characterization of lactic acid bacteria; population dynamics and behaviour of lactic acid bacteria in food fermentation.

Scientific Publications:
285 scientific publications of which 125 published in international food science journals

Co-author in the book “MICROBIOLOGIA E TECNOLOGIA LATTIERO-CASEARIA, Qualità e sicurezza” 2006, Ed Tecniche Nuove (Milano) ISBN 8848118178”
Author in several monographs and book chapters about dairy and milk microbiology fields.

Co–editor of the books:
Farris G. A., Gobbetti M., Neviani E., Vincenzini M. (2012): Microbiologia dei Prodotti Alimentari. Zanichelli editore Spa / CEA Casa Editrice Ambrosiana. ISBN 978-8808-18246-3
Randazzo C. L., Caggia C. , Neviani E. (2013): Cheese Ripening: Quality, Safety and Health Aspects. Nova Science Publishers. Hauppauge NY, USA.ISBN – 978-1-62417-032-4

Pub.ISI - 104
Citations - 1669
h-index - 23