Maurizio Ruzzi
Innovation in the Agro-Food and Forestry Biology Systems
University of Tuscia
Italy
Biography
Maurizio Ruzzi is currently Associate Professor of Chemistry and Biotechnology of Fermentations at the University of Tuscia, Viterbo. He is author and co-author of more than 40 publications published in qualified international scientific journals and has submitted 80 communications (oral and / or poster) to qualified national and international conferences.
Research Interest
Microbial degradation of styrenes and lignin-related aromatic compounds, such as ferulic acid; biotechnological production of vanillin by cells and enzymes; production of microbial enzymes of industrial interest, in native and engineered form (capsaicin active fungicides and acylases); the development of innovative molecular methods for the rapid research of food pathogens, plant pathogens (Erwinia amylovora ) and microorganisms responsible for food deterioration ( Pseudomonas )
