معرفی
Prof. Benedetta Bottari is an Associate Professor at the Department of Food and Drug Science, University of Parma. She specializes in food microbiology, focusing on lactic acid bacteria, fermented foods, and microbial dynamics in dairy products like Parmigiano Reggiano cheese. Her research employs molecular techniques like PCR analysis and fluorescence microscopy to study microbial viability and biodiversity.
Educational Background:
- PhD in Food Science and Technology (2006–2009), University of Parma
- MSc in Food Science and Technology (2004), University of Parma
- BSc in Agricultural Studies, Diploma from G. Marconi High School (1994–1999)
Research Interests: Prof. Bottari’s work centers on microbial ecology in food systems, probiotic development, food safety, and the application of advanced molecular methods to study cheese microbiota. She has contributed to projects on prebiotic effects, UV treatment for microbial abatement, and the role of microbial communities in food quality.
Grants & Projects:
- Co-led projects on Parmigiano Reggiano microbiota and probiotic strain selection
- Scientific coordination of EU-funded dairy science education initiatives
- Collaborations with industries like Tetra Pak and CIPACK for food safety solutions
Teaching: She teaches courses in Food Microbiology, Probiotics, and Functional Foods across undergraduate and graduate programs in Food Engineering, Gastronomy, and Nutrition.
Labs & Teams: Her research group focuses on food microbiology, collaborating with institutions like SIMTREA and the Parmigiano Reggiano Consortium to advance food technology and safety.
