معرفی
Camilla Lazzi is an Associate Professor of Food Microbiology at the University of Parma's Department of Food and Drug. She holds a PhD in Food Science and Technology (2004–2006) and a Master’s degree in the same field (2000). Her academic career includes roles as Assistant Professor (2005–2013) and Associate Professor (2014–present).
Her research focuses on lactic acid bacteria, including molecular identification, growth dynamics, and applications in food fermentation. Notable projects include developing antimicrobials from agricultural waste and studying toxin-antitoxin systems in LAB. She leads initiatives like the CARIPARMA-funded 'Antimicrobial from vegetable wastes' and 'Aromatic compounds production from plant byproducts.'
Lazzi teaches microbiology courses for Food Science and Gastronomy programs. She coordinates interdisciplinary research, including EU-funded projects like PROspare and SAFFROMFOOD, and collaborates with industry. Institutional roles include membership in the Interdepartmental Dairy Center (MILC) and the Food Science PhD board. Over 77 publications (H-index 23) reflect her contributions to food microbiology and biotechnology.
Her work bridges academic research with practical applications, emphasizing sustainable food production and microbial innovation.
