Personale docente

ACADEMIC POSITION

From 1 September 2025
Full Professor (AGRI-08/A – Agricultural, Food and Environmental Microbiology)
Department of Food and Drug Sciences, University of Parma
Parco Area delle Scienze 49A, 43124 Parma, Italy.

From 1 October 2014 to 31 August 2025
Associate Professor (AGR/16 – Agricultural Microbiology)
Department of Food and Drug Sciences, University of Parma
Parco Area delle Scienze 49A, 43124 Parma, Italy.

From 1 November 2005 to 30 September 2014
Researcher (AGR/16 – Agricultural Microbiology), Faculty of Agriculture, University of Parma.
Appointed as full-time Researcher starting from 1 November 2005 (Rectoral Decree no. 1816, 19 October 2005). Initially affiliated with the Department of Genetics, Microbial Biology, Anthropology and Evolution, and later with the Department of Food Sciences, University of Parma.

EDUCATION

2006
PhD in Food Science and Technology, University of Parma.
Dissertation title: “Characterization of the enzyme glutamate dehydrogenase in dairy Streptococcus thermophilus strains.”

2000
Master’s Degree in Food Science and Technology (110/110), University of Parma.
Thesis title: “Microbiological characterization of the natural whey starter used in Parmigiano Reggiano cheese-making processes.”

TEACHING ACTIVITIES

Camilla Lazzi has been involved in teaching activities since 2005, initially at the former Faculty of Agriculture, as lecturer of courses (at least 5 ECTS) within the scientific disciplinary sector AGR/16.

She subsequently continued her teaching at the Department of Food and Drug Sciences. She is currently responsible for courses within Bachelor’s degree programmes offered by Department of Food and Drug Sciences, Department of Economics and Management, Department of Engineering and Architecture, Department of Medical-Veterinary Sciences (Professional degree programme)

She has supervised more than 100 undergraduate and graduate theses within the Bachelor’s and Master’s Degree Programmes in Food Science and Technology and Gastronomic Sciences, and has served as tutor/co-supervisor for PhD students.

Since January 2026, she has been President (Chair) of the Bachelor’s Degree Programme in Food Science and Technology, Department of Food and Drug Sciences, University of Parma.

RESEARCH ACTIVITIES

Camilla Lazzi’s scientific activity focuses primarily on dairy microbiology and microbial biotechnologies for the development of novel fermented foods and beverages, as well as for the valorisation of agri-food by-products and industrial waste streams.

Her main research topics include:

Identification and characterisation of microorganisms of dairy interest

• Study of the phenotypic and genotypic biodiversity of lactic acid bacteria (LAB).
• Development and application of innovative techniques for microbial identification and for the analysis of genetic polymorphisms in LAB.
• Investigation of toxin–antitoxin systems in lactic acid bacteria.

Microbial consortia in traditional Italian dairy productions

• Study of microbial communities present in natural whey starters.
• Analysis of growth dynamics and ecological strategies of LAB in Protected Designation of Origin (PDO) cheeses.
• Investigation of the role of LAB in the formation of aroma compounds.

Diet–microbiome interaction (intestinal and salivary microbiota)

• Evaluation of the impact of different dietary patterns on the occurrence and distribution of bacterial genes involved in antibiotic resistance.
• Assessment of dietary effects on intestinal and salivary microbiota and metabolome.

Valorisation of agri-food by-products and waste

• Investigation of the prebiotic activity of animal-derived protein extracts.
• Lactic fermentation of plant by-products for the production of antimicrobial compounds, including the development of a patented process.
• Use of fermented by-products to improve aroma and nutritional properties and their potential application as food ingredients.
• Solid-state fermentation of orange peels for lactic acid production.

Development of innovative fermentation processes

• Use of dairy-derived lactic acid bacteria to develop fermented fruit and vegetable juices.
• Fermentation of algae for the production of food ingredients.

Additional Research Interests

• Microbial fermentation of insect biomass.
• Detection and behaviour of pathogenic and spoilage microorganisms in foods.
• Effects of biostimulants on soil microbiota.

Camilla Lazzi’s research activity is documented by 92 publications in international ISI-indexed journal, 5 publications in national scientific journals, Contribution to one book chapter, Inventor of one Italian national patent

According to Scopus metrics (28 January 2026): Total publications: 92; Total citations: 4,526; H-index: 34

She serves as reviewer for several international peer-reviewed journals and has participated as invited speaker at national and international scientific conferences.

SCIENTIFIC RESPONSIBILITIES AND PARTICIPATION IN RESEARCH PROJECTS

• Principal Investigator of the research project (PID 2294) “Toxin–antitoxin system in LAB”, selected and funded by CORBEL (European project funded under the European Union’s Horizon 2020 research and innovation programme, grant agreement No. 654248) (February 2017).
  Project duration: 01/02/2017 – 30/12/2019.
• Principal Investigator of the competitive peer-reviewed CARIPARMA project (2017) “Production of antimicrobial compounds from vegetable waste”.
  This research activity laid the groundwork for the Italian patent no. 102019000006815 “Antimicrobials from vegetable waste” (14 May 2019).
  Project duration: 01/09/2017 – 01/09/2018.
• Principal Investigator of the competitive peer-reviewed CARIPARMA project (2018) “Production of aroma compounds from fruit and vegetable by-products”.
  Project duration: 13/12/2018 – 13/12/2019.
• Principal Investigator of the project funded by the Emilia-Romagna Rural Development Programme (P.S.R. 2014–2020), Measure 16.1.01 “Operational Groups of the EIP-AGRI for agricultural productivity and sustainability”, Focus Area 2A, entitled “Development of novel fruit- and vegetable-based lactic fermented products (C’è FERMENTO)”.
  Regional Council Resolution no. 7038, 27 April 2020.
  Project duration: 01/04/2020 – 30/09/2023.
• Principal Investigator of the project funded by POR FSE Emilia-Romagna 2014–2020, High-level skills for research and technology transfer, entitled “Generation of low environmental impact antimicrobials: recovery of vegetable by-products and waste and insect farming biomass”.
  Regional Council Resolution no. 255, 30 March 2020.
  Project duration: 01/05/2020 – 01/05/2021.
• Principal Investigator of the project “Production of antimicrobials from vegetable waste”, funded by the Italian Ministry of Economic Development through a competitive call supporting Proof of Concept (PoC) projects aimed at patent valorisation.
  Rectoral Decree no. 461, 02/03/2021.
  Project duration: 04/02/2021 – 04/08/2023.
• Principal Investigator of the peer-reviewed University of Parma Research Project 2023 “Towards novel SELF-preserving COSmetics by sustainable fermentation strategies (SELF-COS)”.
  Project duration: 01/03/2024 – 01/03/2026 (ongoing).
• Principal Investigator for the University of Parma in the project “Valorisation of waste through biotechnology processes to obtain high-value molecules or new products”, Task 8.1.2, Spoke 8 “New models of circular economy in agriculture through waste valorization and recycling”, National Research Centre for Agricultural Technologies (AGRITECH).
  Project duration: 01/09/2022 – 01/09/2025 (ongoing).
• Scientific participant, as member of the Parma Research Unit, in the PRIN 2006 project “Genetic variability and functional analysis of Streptococcus thermophilus strains of industrial interest”.
  Project duration: 01/01/2006 – 01/01/2008.
• Scientific participant in the project “Development of a collection of probiotic microorganisms of interest for the food industry”, funded by Fondazione CARIPARMA.
  Project duration: 01/01/2007 – 01/01/2009.
• Scientific participant, as member of the Parma Research Unit, in the European project PROspare (PROgress in Saving Proteins And Recovering Energy; FP7 grant agreement 212696).
  Project duration: 01/01/2008 – 01/01/2011.
• Scientific participant in the project funded by the Italian Ministry of Education, University and Research (Integrated Actions Italy–Spain) “Molecular analysis of stress response in the genus Bifidobacterium for the selection of novel probiotic bacteria of industrial interest”.
  Project duration: 01/01/2008 – 01/01/2009.
• Scientific participant in the project “Production of fermented milks with specific functional health properties”, funded by Fondazione CARIPARMA.
  Project duration: 01/01/2010 – 01/01/2012.
• Scientific participant in the project “Valorisation of Grana Padano PDO production through supply chain control and optimisation of production processes (FILIGRANA)”, funded by the Italian Ministry of Agricultural and Forestry Policies.
  Project duration: 01/01/2012 – 01/01/2014.
• Scientific participant, as member of the Parma Research Unit, in the PRIN 2010 project “Microorganisms in foods and humans: study of the microbiota and metabolome in relation to omnivorous, vegetarian or vegan diets”.
  Project duration: 01/01/2013 – 01/01/2015.
• Scientific participant, as member of the University of Parma, in the project “PARENT – From the Parmigiano Reggiano supply chain to new products for new consumer targets”, funded by POR FESR Emilia-Romagna (ERDF Regional Operational Programme), Strategic Industrial Research Projects.
  Project duration: 01/01/2016 – 01/01/2018.
• Scientific participant, as member of the University of Parma, in the project “Regional microbial collections: biodiversity serving the agri-food industry (MICROEMIRO)”, funded by POR FESR Emilia-Romagna (ERDF Regional Operational Programme).
  Project duration: 01/01/2016 – 01/01/2018.
• Scientific participant, as member of the University of Parma, in the bilateral project “Toxin–antitoxin system in lactic acid bacteria”, funded by MAECI במסגרת Italy–Japan Scientific and Technological Cooperation Programme.
  Project duration: 01/01/2017 – 01/01/2019.
• Scientific participant, as member of the University of Parma, in the PRIMA project (Section 2 – Multitopic 2018) “Valorisation of saffron and its floral by-products as sustainable innovative sources for high added-value food products (SAFFROMFOOD)”.
  Project duration: 01/03/2021 – 29/02/2024.
• Scientific participant, as member of the University of Parma, in the METROFOOD-EPI Open Call project “Characterization of antimicrobial extracts obtained from fermented agri-food by-products”.
  Project duration: 30/04/2024 – 30/10/2024.
• Scientific participant, as member of the University of Parma, in the project “Production of high added-value ingredients from fruit supply chain by-products through a cascading biorefinery approach (FRUREFINERY)”, funded by ERDF Strategic Industrial Research call (DGR 2097/2022).
  Project duration: February 2024 – August 2026 (ongoing).
• Scientific participant, as member of the University of Parma, in the project “A novel acellular solution to recondition organs for transplantation during ex-vivo perfusion (UNIRECONDITION)”, funded by ERDF Strategic Industrial Research call (DGR 2097/2022).
  Project duration: 12/10/2023 – 10/04/2026 (ongoing).
• Scientific participant, as member of the Joint Research Unit MIRRI-IT (University of Parma), in the project SUS-MIRRI.IT “Strengthening the MIRRI Italian Research Infrastructure for Sustainable Bioscience and Bioeconomy”, funded by the European Union – NextGenerationEU (code IR0000005).
  Project duration: November 2022 – October 2025 (ongoing).
• Scientific participant in the project “Lactic acid bacteria improving health and foods through fermentation (LAIHFF)”, within the PNRR programme ONFOODS – Research and Innovation Network on Food and Nutrition Sustainability, Safety and Security (PE00000003), funded by the European Union – NextGenerationEU (Spoke 4).
  (ongoing).

TECHNOLOGY TRANSFER

Italian patent no. 102019000006815, filed on 14 May 2019 and granted on 16 March 2021, entitled “Antimicrobials from vegetable waste”.
An MTA (Material Transfer Agreement) is currently ongoing with leading companies in the preservative production sector.
(https://www.knowledge-share.eu/brevetto/antimicrobici-da-scarti-vegetali/)

In addition, Camilla Lazzi has participated and is currently participating as Principal Investigator in the following acceleration programmes:

• Participation in the EU GREEN Entrepreneurship programme for the valorisation of the above-mentioned patent, and in the subsequent Festival held in Évora (Portugal) (26–28 November 2024).
  (https://eugreenalliance.eu/eu-green-entrepreneurship-festival-innovation-and-sustainability-take-center-stage/)
• Participation in the 2022 and 2024 editions of the Open Innovation Scouting (OIS) project promoted by the Emilia-Romagna Region and organised by ART-ER, aimed at the valorisation of the above-mentioned patent.
• Participation, following selection, in the acceleration process promoted by CirculAgriLab, within the AGRITECH project, for the technological solution L.A.B. – Lactic Acid Bacteria as a Boost for agricultural solutions (December 2024).
• Participation, following selection, in the TT Accelerator programme of the Perfetto network for the technological solution RARE (December 2025 – June 2026).

INSTITUTIONAL ACTIVITIES

• President (Chair) of the Bachelor’s Degree Programme in Food Science and Technology, Department of Food and Drug Sciences, University of Parma, since 2026.
• Secretary of the Scientific Committee, Area Committee 07 (Agricultural and Veterinary Sciences), 2026–2028.
• Vice President of the Bachelor’s Degree Programme in Food Science and Technology, Department of Food and Drug Sciences, University of Parma, since 2020.
• Member of the Board of Directors of the E-Learning and Multimedia Services Centre, University of Parma, since 2017.
• Member of the Departmental Quality Assurance Committee (PQD), Department of Food and Drug Sciences, since 2024.
• Member of the Review Committee of the PhD Programme in Food Sciences, since 2024.
• Member of the Teaching Committee of the Bachelor’s Degree Programme in Food Science and Technology, Department of Food and Drug Sciences, since 2015.
• Delegate for Student Orientation of the Department of Food Sciences for the Degree Programmes in Food Science and Technology, University of Parma (2012–2017), and member of the Orientation Committee (2008–2011).
• Member of the Board of Professors of the PhD Programme in Food Sciences since 2009, and PhD Academic Supervisor (“Docente Garante”) since 2013, Department of Food Sciences, University of Parma.
• Member of the Academic Council of the Degree Programmes in Food Science and Technology and Gastronomic Sciences, University of Parma, since 2005.
• Member of the Academic Council of the Degree Programme in Food System: Sustainability, Management and Technologies, since 2019.
• Member of the Academic Council of the Degree Programme in Food System: Sustainability, Management and Technologies, since 2023.
• Member of Graduation Committees for first- and second-level degrees in Food Science and Technology and Gastronomic Sciences, Department of Food Sciences, University of Parma, since 2005.
• Member of Examination Committees for courses within the scientific disciplinary sector AGR/15, Department of Food Sciences, University of Parma, since 2005.
• Member of SITEIA.PARMA – Interdepartmental Centre on Safety, Technologies and Innovation in Agri-food, University of Parma, since 2017.
• Local Coordinator (University of Parma) of Spoke 8 “New models of circular economy in agriculture through waste valorization and recycling”, AGRITECH Project – National Research Centre for Agricultural Technologies (project code CN00000022), funded under the National Recovery and Resilience Plan (NRRP), Mission 4 Component 2 Investment 1.4, funded by the European Union – NextGenerationEU (MUR Decree no. 1032, 17/06/2022), since June 2022.
• Scientific Representative of the University of Parma within the Joint Research Unit MIRRI-IT, Italian Network of Biological Resource Centres, since 08/01/2021 (ongoing).