معرفی
Valentina Bernini is an Associate Professor at the University of Parma's Department of Food and Drug, specializing in Food Microbiology and Food Safety. She holds a PhD in Food Sciences and Technologies (University of Parma, 2006) and a Master's degree in Food Science and Technology (2003).
- Affiliation: Department of Food and Drug, University of Parma
- Roles: Coordinator of research projects, PhD tutor, and member of multiple academic committees
Her research focuses on microbial dynamics in food ecosystems, including lactic acid bacteria behavior, pathogen control, and fermentation of agricultural by-products for novel food products. Key areas include:
- Lactic acid fermentation of vegetable substrates
- Antimicrobial compound production from food waste
- Microbial safety in cheese production
Bernini has authored over 55 publications (h-index 20) and contributed to projects like the development of antimicrobial agents from tomato by-products and microbial risk mitigation in Mozzarella di Bufala Campana. She has coordinated national and international initiatives, including the SAFFROMFOOD and PROSPARE programs.
She serves on the Scientific Committee of the MIRRI-IT infrastructure and is part of the Società Italiana di Microbiologia Agraria, Alimentare e Ambientale (SIMTREA). Her work bridges academia and industry, with spin-off ventures like SIIIA S.r.l., focused on food safety testing.
