Giovanna Iosca

Giovanna Iosca serves as a Fermentation Specialist within the Department of Biotechnology and Biomedicine at the Technical University of Denmark (DTU), specifically in the Section for Synthetic Biology Yeast Biotechnology and Fermentation and DTU Fermentation Platform. Her work integrates microbiology and sustainable food technology with direct contributions to UN Sustainable Development Goals.

Her research focuses on food microbiology and bio-preservation, particularly utilizing lactic acid bacteria to combat spoilage in bakery products. Key areas include:

• Inhibitory mechanisms against bread rope spoilage agents
• Valorization of food waste streams (wheat bread waste, cheese whey)
• Development of natural preservation systems for baked goods
• Optimization of lactic acid bacteria cultivation for industrial applications

Her 2023 publications demonstrate significant impact in food science, with citation metrics showing 11-16 Citation Indexes and 21-58 Mendeley readers. Research trends reveal strong emphasis on sustainable solutions for food waste reduction and natural preservation methods using microbial technologies.

As a supervisor, she actively mentors PhD candidates in cutting-edge fermentation projects:

• Advancing Debaryomyces hansenii for lipid production from algal biomass
• High-throughput Adaptive Laboratory Evolution for yeast optimization using saline residues

Her laboratory work centers on the DTU Fermentation Platform, focusing on open fermentation systems and microbial resource valorization within circular economy frameworks.