I work with my team on food microbiology and I am interested to partecipate as a partner especially in topic 2.
Skill and expertise offered: food and by-products fermentation; developed of new fermented beverages/food; selection of microbial strains; microbial isolation from food matrices and/or use of lactic acid bacteria belonging to the Collection of the University of Parma (6000 isolates); design of experiment to optimization of process (fermentors 0.5 and 6 liters); extraction from fermented biomasses to obtain new ingredients, like antimicrobials or aromatic extracts; challenge test to evaluate safety of the final food products; shelf life evaluation of final food products; metataxonomic studies of microbial communities during the processing;
In contact with leader company in sector of preserved food interested to partecipate in this call.
We are looking forward to collaborations!
Please write to camilla.lazzi@unipr.it or valentina.bernini@unipr.it

The Food Microbiology group, with the expertise described above, is based at the Department of Food and Drugs of the University of Parma. The Department has recently been included in the prestigious list of Departments of Excellence by the Ministry of Universities and Research (MUR). The Department places itself on the national and international scene as a center of excellence in research and training in the fields of the agri-food world, focusing on quality, safety, food typicality, technological and formulation innovation, design of new foods, design of new production processes, assessment of production sustainability (https://www.alifareccellenza.unipr.it/en/).
The University of Parma has more than 33,000 students, 1,020 teaching and research staff and 971 technical and administrative staff (https://www.unipr.it/en/node/100028).
Always attentive to the issue of agrifood safety and sustainability, the University of Parma has also promoted the development of the 'Food Project' (https://www.foodproject.unipr.it/en/), to systematise and strengthen the already existing competencies of excellence in the field of research and teaching in the food sector, to promote their interaction within the University, with enterprises, research centers and educational realities on the local, national and international territory. In recent years, various research projects have focused on the themes of microbial bio-based processes for the valorisation of waste and by-products of the food industry, applying fermentation and microbial biodiversity as a tool for innovation in the food industry and beyond, providing possible applications also for the cosmetic, pharmaceutical and chemical industries.