PhD Student: Eros Neri
Tutor: Prof. Diego Mora, DeFENS
Dean: Prof. Francesco Bonomi
Research area: Food Science and Technology
PhD title achieved on: 21st December 2017
Research topic
Genetic improvement of technological properties in food-related microorganisms through the controlled manipulation of complex microbial/viral ecosystems
Project Synopsis
My project is based on the study of the microbial positive interactions which are a key factors for Gorgonzola cheese production. To this aim Gorgonzola production process will monitored and samples subjected to microbiological and chemical analysis. The importance of the data that will come out from the samplings are not only linked to the better characterization of this cheese microbiota, but also to provide a new method for Penicillium roqueforti quantification and new technological aimed to standardize the quality of Gorgonzola cheese in the absolute respect of the severe disciplinary of the PDO denomination of this cheese.
Project keywords
food technology, microbiome, qPCR
Contacts
Università degli Studi di Milano, Department of Food, Environmental and Nutritional Sciences (DeFENS), Via Luigi Mangiagalli, 25, 20133, Milano, Italy
E-mail addresses: eros.neri@unimi.it, eros.neri.en@gmail.com
Personal Ph. Number:
Collaborations
Dr. Fabio Dal Bello, Dr. Andrea Bernacchi – “Sacco S.R.L.”, Via Alessandro Manzoni, 29, 22071, Cadorago (CO), Italy
Sponsor
Fellowship sponsor: Università degli Studi di Milano
Project sponsor: Sacco S.R.L., Via Alessandro Manzoni, 29, 22071 Cadorago (CO), Italy
Publications
Posters
E. Neri – “BMMIB – Behind Microbe-Microbe Interactions in Blue Cheeses”, Poster presentation for the “XXI Workshop of the Italian Ph.D. Research in Food Science, Technology and Biotechnology”. Portici (NA), Italy, September 14-16 2016.
E. Neri – “Monitoring of Penicillium roqueforti development during Gorgonzola cheese ripening”, Poster presentation for “Food Micro 2016” International Congress. Dublin, Ireland, July 19-22 2016.
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