User Biography : Dr Vincenzina Fusco Dr. Vincenzina Fusco currently is research scientist at the Institute of Sciences of Food Production (Bari, Italy) of the National Research Council of Italy. Her magna cum laude master degree in Food Science and Technology and her Ph.D. in Agri-Food Science and Technology were achieved at the University of Naples Federico II. Reviewer for several international ISI journals, she has been/is involved in several national and EU projects. The overall scientific activity dealt so far with the (i) microbial ecology of (traditional) fermented foods, (ii) the isolation, molecular/technological characterization and use of probiotic or pro-technological bacteria (LAB and CNS) for the production of fermented foods, (iii) development and exploitation of novel culture-dependent and culture-independent molecular methods to identify, quantitatively detect and type probiotic, pro-technological, spoilage and pathogenic bacteria occurring in foods, (iv) the assessment of the response of these food-borne bacteria to biotic and abiotic stresses occurring during (fermented) food-making. Such activity is documented in 37 publications in peer reviewed journals and books in the last 11 years.
Biography Updated on 30 April 2013