Cristina Restuccia

Biography

In December 1996 he achieved the highest marks and praise the degree in Food Science and Technology. During his graduation thesis and in the following months he attended the Institute of Agricultural Industries of the University of Catania, where he collaborated on conducting research on yeasts of interest of oenological interest. From September to December 1999 he attended the Department of Biology and Biochemistry at the University of Bath (UK) where he developed new techniques for the rapid identification of yeasts of interest to the food. In July 2000 he was awarded the title of "Cultor of Matter" for Microbiology of Food. On October 15, 2002, he was judged to be the winner of comparative assessment at a post as a university researcher for the scientific-disciplinary sector AGR / 16, Microbiology Agraria. In Academic Years 2000-2001, 2001-2002 and 2003-2004 he taught "Genetics of Microorganisms" at the Faculty of Agriculture in Catania, Bachelor of Science in Food Science and Technology. In the Academic Year 2003-2004 he taught "Biotechnology of Fermentations" at the Faculty of Agriculture in Catania, Bachelor of Science in Food Science and Technology. In Academic Years 2004/2005, 2005/2006, 2006/2007, 2007/2008, 2008/2009 and 2009/2010 he has taught "Industrial Microbiology" at the Faculty of Agriculture of Catania, Degree in Science and Food Technology. From the Academic Year 2004/2005 he still holds the teaching of "General Microbiology" of the Degree Course in Food Science and Technology. From 2002 to 2010 she was a member of the College of PhD students in Food Science and Technology at the University of Catania. From 2010 to 2013 she was a member of the College of PhD students in the Food Production and Technology Research at the University of Catania From 2011 to 2016, he was appointed by the Regional Territory and Environment Officer at the Regional Council for the Protection of Natural Heritage (CRPPN) of the Sicilian Region. 

Research Interest

Study of microbial populations of fermented foods (cheeses, table olives, natural yeast, wine, etc) Genotype identification of species and strain microorganisms Microbiological safety of food Isolation and identification of pathogens Use of yeast killer toxins for bio-conservation Use of natural compounds for the control of pathogenic and / or alterative microorganisms. biocontrol Isolation and use of yeasts for the biological control of post-harvest pathogens Start-up cultivation of fermented foods Biotechnological characterization of microbial strains Technological process on laboratory scale and on pilot plant Application of independent cultivation techniques for the study of microbial populations in foods Wines Selection of strains of yeasts with particular oenological characteristics Selection of yeast strains for the biological control of acidity Selection of yeast strains to improve the aromatic profile Microbial origin enzymes Study of hydrolytic enzymes from different yeast species for biotechnological applications