معرفی
Prof. Monica Gatti is a Full Professor in Food Science at the University of Parma's Department of Food and Drug, part of the Faculty of Agriculture. Her career includes roles as Associate Professor (2005-2016) and Vice Director of the Department of Genetic, Biology of Microorganisms, Anthropology Evolution. She directs the Multidisciplinary Interdepartmental Dairy Centre (MILC).
Education: She holds a University Degree in Food Science and Technology (1990, University of Milan) and a license as a Food Science Technologist (1998).
Research focuses on lactic acid bacteria ecology, microbial biodiversity, food safety, and fermented foods. Key projects include cheese microbiota dynamics, impedometric analysis for pathogen detection, and functional food development. She leads Italian and EU-funded grants, with 95+ publications (Scopus H-index 34).
Teaching includes courses on Food Microbiology, Fermented Foods Microbiology, and Quality and Food Safety at both undergraduate and graduate levels. She advises on food science and technology programs.
Labs/Teams: Director of MILC, involved in dairy microbiology research. Collaborates with SIMTREA (Italian Agro-Food Microbiology Society).
Future Work: Expanding studies on microbial drivers in traditional cheeses, sustainable fermentation systems, and food safety technologies.
