Prof. Valeria Capilongo
Professor
Agriculture, Environment and Food
University of Molise
Italy
Biography
Since 1995/96 1996/97 he was entrusted with the teaching of "Hygiene of Food" (optional), at the Faculty of Agriculture, Degree Course in Food Science and Technology, University Of the Molise Studies. In the AA 2007/2008 and 2008/2009, the "Microbiological Food Safety and Control" course was commissioned for the Secondary School Teacher Training Course in AGRARIA - Class A057 Natural Sciences - 3 credits; In AAR 2007/2008 he also participated in the Committee for the Completion of State Examinations for the Completion of the Final Title for the Secondary School Teacher Training Course (SISS) of the Faculty of AGRARIA. In the AA 2006/2012, the courses of the "Diagnostics and Stability of Foods and Drinks" courses for the Specialized Degree Course in Food Science and Technology were entrusted to him; "Institutions and Quality Management II", "Managing Microbiological Quality of Foods" and "Managing the Microbiological Quality of Processes in the Food Industry", "Managing Microbiological Quality and Certification in the Food Industry" at the Faculty of Agriculture, Degree Course in Food Science and Technology, University of Molise.
Research Interest
Agro-Food, Environmental and Microbiological Sciences
Publications
-
E.Salimei, V.Capilongo, A.Simoni, PG.Peiretti, C.Maglieri, C.A.Romano, L.Mannina, R.Coppola, E.Sorrentino - Lactobacillus Rhamnosus as Additive for Maize and Sorghum Ensiling -J. Agric. Food Chem. 2007, 55, 9600-9607
-
Alessandra Fratianni, Mariantonietta Succi, Tiziana Di Criscio, Valeria Capilongo, Elena Sorrentino, Gianfranco Panfili. - Produzione di alimenti funzionali a base ricotta.- Convegno QUALICIBI: Cibi di ieri e di domani: qualità e sicurezza tra tradizione e innovazione. Positano, 28 – 30 maggio 2008
-
Vincenzo Lombardi, Daniela Gammariello, Tiziana Di Renzo, Mariantonietta Succi, Anna Reale, Patrizio Tremonte, Gianfranco Panfili, Valeria Capilongo, Raffaele Coppola, Elena Sorrentino.- Finding appropriate treatment methods Heat of buffalo milk for the preparation of Mozzarella di bufala campana.- Convegno QUALICIBI: Food of yesterday and tomorrow: quality and Security between tradition and innovation. Positano, May 28-30, 2008
