Cinzia Lucia Randazzo

Biography

Qualifications • 2014: Associate Professor scientific sector AGR / 16, at the Department of Agriculture, Food and Environment • 2010: Researcher undetermined time AGR / 16, at the Digesa, University of Catania • 2008-2009: Research Fellowship for the disciplinary scientific field AGR / 16-Microbiologia Agraria, title of the project: "Study of the microbial populations of IV gamma products", Faculty of Agriculture, University of Catania. • 2004/08: Research grant for the disciplinary scientific field AGR / 16-Microbiologia Agraria, title of the project: "Role of the microorganisms that can not be cultivated in fermented foods", Faculty of Agriculture, University of Catania. • 2002/04: Postdoctoral Research in Food Biotechnology, title of research: "Microbial population study of natural acid impurities by PCR-DGGE application", Faculty of Agriculture, University of Catania. • 1999/2002: Ph.D. in Food Biotechnology (XIV Cycle), University of Catania, Faculty of Agriculture, Catania. • 2001: Degree Specialist in disciplinary disciplines AGR / 16-Agronomy Microbiology, Faculty of Agriculture, University of Catania. • 1998: Enabling the profession of Food Technologist, Faculty of Agriculture, University of Naples Federico II. • 1996: Degree in Food Science and Technology, Faculty of Agriculture, University of Catania. • 1990: Scientific Maturity, State High School "Prince Umberto di Savoia", Catania. Didactic activity * Academic years 2012-2015: "Microbiology of Fermented Products" (8 CFU) Master Degree Course in Food Science and Technology. Academic years 2010-12: "Microbiology of Fermented Products" (6 CFU) Master Degree Course in Food Science and Technology. * Academic Year 2004/2005, 2005/2006, 2006/2007, 2008/2009, 2009/2010: "Agricultural Microbiology" (6CFU) Five-Year Degree Course in Agricultural Sciences and Technologies. * Academic Year 2001-2002: "Biotechnology of Fermentations" (3 CFUs) at the Faculty of Agriculture of Catania, Bachelor's Degree in Food Science and Technology. Institutional assignments He has been a member of the College of PhD students in "Food Productions and Technologies" and the PhD in "Agricultural, Food and Environmental Science". He was a member of the Dipartimental Joint Commission for the Department of Agri-Food and Environmental Management. She is a lecturer in the Master's Degree in Food Science and Technology. He is lecturer at the University of Catania for the ERSMUS 2014-2021 agreement with the University of Ghent for the Department of Agriculture, Food and Environment. Since December 2014, he is a representative of the professors of the II band in the jury of the Department of Agriculture, Food and Environment. 

Research Interest

 Microbial populations of fermented foods (cheeses, table olives, natural yeast, wine, etc) - Isolation of lactic acid bacteria, yeast and acetic bacteria • Phenotypic and genotypic characterization of food micro-organisms • Genotypic identification of microorganisms species and strain level • Microbiological food safety - Isolation and pathogen identification - Use of yeast killer toxins for bio-conservation • Biocontrol - Isolation and use of yeasts for the biological control of post-harvest pathogens • Mass at point of fermented starter culture crops - Biotechnological characterization of microbial strains - Technological process on laboratory scale and on pilot plant • Application of independent cultivation techniques to study the microbial population in food - PCR-DGGE analysis for qualitative and semi-quantitative surveys • Wines - Selection of strains of yeasts with particular oenological characteristics • Microbial origin enzymes - Study of glucosidase from different yeast species for applications in the oenological field and for biological deaming / detoxification • Intestinal microbiosis study through independent cultivation of molecular methods