Marco Gobbetti

Marco Gobbetti is a Full Professor and Dean of the Faculty of Agricultural, Environmental and Food Sciences at the Free University of Bozen-Bolzano. He leads the Micro4Food laboratory and serves as Chief Scientist at NOI Techpark. His research focuses on food microbiology, fermentation processes, gut microbiome interactions, and sustainable food production. Key contributions include developing fermentation techniques for traditional and innovative foods, enhancing food safety, and advancing functional foods through microbial biotechnology. Notably ranked #1 in Italy and 194th globally in microbiology by Research.com (2024), his work emphasizes translational research with over 150 industry-funded projects and 20 patents. He co-founded the International Center on Food Fermentation (ICOFF), promoting circular economy and functional food innovation. Recent projects include studies on Pinsa Romana digestibility, low-sugar fermented beverages, and valorization of agro-industrial by-products.

Scientific Achievements:

• Top microbiology scientist in Italy (Research.com)
• Leader in food fermentation and probiotic research
• Over 400 publications and 41,000 citations
• 150+ tech-transfer projects with industry partners

Research Themes:

• Fermentation microbiology and industrial applications
• Gut microbiota modulation via food
• Food safety and sustainable production
• Functional food design

Institutional Roles:

• Dean of Faculty of Agricultural, Environmental and Food Sciences
• Chief Scientist at NOI Techpark (2024–2027)
• Member of National Committee for Biosafety and Biotechnology