Prof. Giuseppe Blaiotta

Bachelor’s degree in Agricultural Science in the 1994.
Master’s degree in Agro-Food Biotechnology in the 1996.
Doctoral degree in Food Sciences and Technology in the 2003.
Researcher in Agricultural Microbiology (Dipartimento di Agraia dell’Università degli Studi di Napoli “Federico II”) from May 3 2002 to September 30 2015.
Associate Professor in Wine Microbiology (Dipartimento di Agraia dell’Università degli Studi di Napoli “Federico II”) since October 1 2015.
The scientific activity focused on the following research areas:
Quality and microbiological safety of food production;
Microbiological and technological aspects of buffalo milk processing, cow and goat and their derivatives (mozzarella, cheese, cacioricotta, etc.), of meat sausages, of bakery products;
Molecular identification and characterization of pathogenic microorganisms in food products;
Study of the behaviour of pathogenic micro-organisms during the food production and optimization of the control methods;
Biotechnology starter and protective cultures: technological characteristics, selection and use of lactic acid bacteria and Micrococcaceae in dairy products and meat;
Molecular typing of lactic acid bacteria and Micrococcaceae.
The isolation, identification and biotyping (molecular and technological) of yeast and lactic acid bacteria “terroir” in order to constitute indigenous starter cultures are able to respect the authenticity, quality and safety of Southern Italian wines are its most recent search lines.
Is co-author of 76 publications on international journals.