معرفی
Annalisa Ricci is a fixed-term researcher at the University of Parma's Department of Food and Pharmaceutical Sciences. She teaches courses in Food Microbiology, Predictive Microbiology, and Microbiology of Raw Materials across both first and second cycle degrees in Food Science and Technology, Quality and Procurement of Raw Materials for Agri-Food, and Food Safety and Risk Management.
- Microbiology (2021–2025, First Cycle Degree)
- Predictive Microbiology (2024–2025, Second Cycle Degree)
- Food Microbiology (2023–2025, Second Cycle Degree)
- Microbiological Quality and Safety of Raw Materials (2022–2025, First Cycle Degree)
Her research focuses on food microbiology, antimicrobial strategies, and microbial inactivation techniques. Recent publications explore:
- Impedometric and fluorescence-based analysis of spoilage bacteria
- Green antimicrobials from food by-products
- Volatile compound optimization in fruit wastes
- Microbial stability of fresh cheeses
She contributes to experimental design methodologies and essential oil valorization studies.
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