Marco Gobbetti is a Full Professor at the Faculty of Agriculture of the University of Bari, Italy. He is the President of the Food Technology Course and the Coordinator of the Ph.D. on food microbiology, safety, and chemistry. At the Department of Plant Protection and Applied Microbiology, he is responsible for the food microbiology area. He is a Member of the Editorial Boards of the International Dairy Journal, International Journal of Food Microbiology, Food Microbiology, and Italian Journal of Food Science. He has been involved in the Scientific Committee of the following international conferences: Second International Symposium on Sourdough (2003 Brussells, Belgium), Food-Micro (2006 Bologna, Italy), Cheese Science (2006 Sidney, Australia), Third International Symposium on Sourdough (2006 Bari, Italy), and Gluten-Free Products (2007, Cork, Ireland). His main fields of research are microbial enzymology, cheese ripening, sourdough microbiology, food intolerance, proteomics of lactic acid bacteria, and bioactive peptides. He is the author and coauthor of about 250 articles. As stated by the ISI Web of Science, the papers published during the last three years (2005–2007) received a number of citations higher than 600.
Biography Updated on 6 December 2010