Cinzia Caggia

Biography

He graduated with honors at the University of Catania in Food Science and Technology in 1995. He attended the PhD in Biotechnology of Food at the University of Catania and was a part of scientific work at the Institute of Wine Biotechnology of the University of Stellenbosch, South Africa, on the genetic manipulation of Saccharomyces cerevisiae industrial strains, under the supervision of Prof. IS Pretorius. In March 2000 he received a Ph.D. degree in "Food Biotechnology", discussing a thesis titled "Genetic Enhancement of Yeast Yeast Strips". In June 2000 she won a scholarship "Contribution to the scientific update of professors and technicians graduated to" He is a tutor of many doctoral theses and co-authors of over 100 scientific publications, international national journals and congressional papers. He has handled two chapters of books in the field, one in Italian, concerning the "IV Plant" and one in English "Lactic acid bacteria in table olive fermentation". Prof. Caggia conducts research in collaboration with Italian and foreign universities and is responsible for numerous research projects with local and international companies. Since 2001 he has been a member of the College of PhD students for the Ph.D. "Food Science and Technology" of the University of Catania. Teaching activity Since 2001 she has held the Food Microbiology course for the three-year degree course. , for the specialist degree in Food Science and Technology. For the same degree he has held the courses of "Fermented Food Microbiology", "Microbiology General", "Microbiological Techniques", "Microorganisms Genetics", "Environmental Microbiology" and "Biotechnologies of Fermented Foods". For the Graduate Degree in Agricultural Sciences and Technologies has held the Integrated Course on Agricultural Microbiology and for the master's degree in Agricultural Biotechnology LM7 the Integrated Course of Microbial Biotechnologies. 

Research Interest

Microbial populations of fermented foods (cheeses, table olives, acid powders, wine, etc). Phenotypic and genotypic characterization of food micro-organisms. Genotype identification of species and strain microorganisms Microbiological safety of foods: Isolation and identification of pathogens; Use of yeast killer toxins for bio-conservation; Isolation and use of yeasts for the biological control of post-harvest pathogens; Bacteriosis study. Development of fermented starter culture cultures: Biotechnological characterization of microbial strains; Validation of technological processes on laboratory scale and pilot plant Selection of strains of yeasts with particular oenological characteristics Microbial origin enzymes: Study of b-glucosidase from different yeast species for applications in the oenological field and biological de-organicization / detoxification IV crops