Rosanna Tofalo graduated from the Faculty of Food Science and Technology at the University of Basilicata, Potenza, Italy, where she also obtained the Ph.D. degree in food biotechnology. She is a Researcher in microbiology (SSD AGR/16) at the Faculty of Bioscienze e Tecnologie Agroalimentari e Ambientali at the University of Teramo, Teramo, Italy. Her teaching area is in food, industrial, and wine microbiology. She is interested in microbial genetic, physiology, and biodiversity. Her research also deals with the assessment of microbial biodiversity using molecular methods in order to better understand microbial dynamics during the production of different fermented foods such as wine, cheese, table olives, and fermented meat. Furthermore, she carries out her research on microbial physiology on yeast and bacteria metabolism such as the production of secondary compounds during the fermentation process or enzymatic activities in order to select strains to be used as starters. She is an author and coauthor of 120 articles, 42 of which published in international journals reviewed by the Institute for Scientific Information of Philadelphia (ISI). She is a Member of the teaching body of the Degree in Viticulture and Enology of the Ph.D. degree course in food science and representative of the teaching staff at the Equal Opportunities Committee (2007 to present).
Biography Updated on 25 November 2013