Maria Marco

Maria Marco is a Professor in the Department of Food Science & Technology at the University of California, Davis. Her research focuses on the ecology and genetics of lactic acid bacteria (LAB) in food systems and the human gut, particularly exploring their roles in food safety, quality, and gut health. She investigates microbial interactions in fermented foods like coffee, cabbage, and olives, and their impacts on human microbiota and disease prevention.

Her work integrates microbiology, food science, and nutrition, emphasizing interdisciplinary approaches to enhance public understanding of fermented foods and their health benefits. Notable areas include probiotic mechanisms, bile acid metabolism in liver diseases, and the effects of dietary fibers (e.g., resistant starch) on gut microbiota and metabolic outcomes.

Dr. Marco has contributed to consensus statements on fermented foods and guidelines for probiotic clinical trials. Her research also addresses food safety, such as improving microbiological assessments of milk and dairy products. Recent studies highlight collaborations on topics like electrochemical detection of nucleic acids and the role of PPARα in intestinal barrier repair during viral infections.

Her publications span over 20 years, with a focus on fermented foods, microbiome analysis, and translational research linking microbial activities to human health. While no specific awards are listed, her extensive contributions to food science and microbiology reflect her leadership in the field.