Valentina Trinetta

Dr. Valentina Trinetta is an Associate Professor and Director of Food as Medicine and the Food Safety and Public Health Lab at Kansas State University's Department of Food, Nutrition, Dietetics and Health, within the College of Health and Human Sciences. She holds a B.S. in Food Biotechnology (University of Pisa, 2005), an M.S. in Genetics Biotechnology for Food Safety (University of Naples, 2006), and a Ph.D. in Food Science and Technology (University of Milan, 2009).

Her research focuses on foodborne pathogens' ecology, mechanisms of survival in the food supply chain, and antimicrobial interventions. Key projects include studies on pathogen persistence in swine transport, biofilm formation on food surfaces, and antibiotic resistance in chicken farming. She also explores innovative applications like sorghum fermentation and nanoencapsulated antimicrobials for food safety.

• Education: B.S. Food Biotechnology (2005), M.S. Genetics Biotechnology (2006), Ph.D. Food Science and Technology (2009).
• Research Interests: Food Safety, Pathogen Ecology, Non-Thermal Technologies, Biofilm Control, International Food Safety.
• Labs: Food Safety and Public Health Lab, Trinetta Lab (active on Twitter/Instagram).

Dr. Trinetta teaches courses like Public Health and Food Safety (FNDH 750) and leads a study tour in Italy focusing on food traditions and safety. She has advised numerous students, including PhD candidates Aysu Deniz and Alice Colli, and Master's students Victoria López and Madeleine Pike. Her work bridges academia and industry, addressing global challenges in food safety through interdisciplinary approaches.