معرفی
Raffaella Di Cagno is a Tenured Full Professor at the Free University of Bozen-Bolzano, affiliated with the Faculty of Agricultural, Environmental and Food Sciences and the Department of Agricultural, Environmental and Food Sciences. Her research focuses on food microbiology, food fermentations, and functional food development, particularly exploring microbial resources for sustainable food systems and gut health.
She teaches courses such as Food Microbiology and Principles of Hygiene and Microbial Fermentations in Gastronomy, emphasizing practical applications of microbial science. Her work includes valorizing agricultural by-products through fermentation, developing plant-based alternatives, and studying probiotics' effects on gut microbiota.
Recent research highlights include enhancing bioactive compounds in fermented foods, reducing food waste via microbial recycling, and investigating the metabolic impacts of fermented ingredients using in vitro models like the Simulator of Human Intestinal Microbial Ecosystem (SHIME). She leads projects at the university’s Competence Centre on Food Fermentations (ICOFF) and collaborates with industry partners like NOI Techpark.
Her publications span over 15 years, addressing topics from lactic acid bacteria taxonomy to fermentation-driven nutrition. While no scientific awards are explicitly listed, her extensive contributions suggest recognition in food microbiology circles. She advises no listed students but collaborates widely in academic and industrial settings.
