Food Safety & Regulatory Measures

Biography

Lucia Aquilanti born in February, 14, 1976. Obtained Master Degree in 2000 Biological Science (marks 110/110 with honours) at Università Politecnica delle Marche (UNIVPM) (formerly University of Ancona) – Italy and also in Ph.D. in Applied Biomolecular Sciences at Università Politecnica delle Marche – Italy in the month of February 2005.
Associate Professor in Agricultural Microbiology at the Department of Agricultural, Food and Environmental Sciences (D3A), at Università Politecnica delle Marche (UNIVPM). Associated Editor of “Food Microbiology” (ELSEVIER (http://www.journals.elsevier.com/food-microbiology/) and “Journal of Environmental Monitoring and Analysis (IJEMA) (http://www.sciencepublishinggroup.com/j/ijema) (Science Publishing Group). Member of the Doctoral Doctoral School Committee in “Agricultural, Food and Environmental Sciences” at the Università Politecnica delle Marche. She is author of 1 deposited patent.

Research Interest

Her Research activity is focused on topics dealing with molecular biology and microbiology and, mainly, with:
• development, optimization and use of molecular tools (end-point PCR, real-time PCR; PCR-DGGE) for the study of microbial communities in environmental samples and fermented foods;
• molecular typing of food-borne and environmental microorganisms (RAPD, RFLP, inverse PCR, PFGE)
• technological characterization of bacteria and yeasts for the selection and production of starter and/or adjunctive cultures destined for the dairy, salami and bakery industries
• occurrence and spread of antibiotic resistances in food chains of animal origins (including edible insects) as well as in food-grade microorganisms (mainly lactic acid bacteria)
• design and exploitation of DNA tracers for the monitoring of groundwaters
• biotechnological processes for vat dying with natural dyes
• biofouling of building materials assessed by accelerated laboratory growth tests
• bioconversion of agricultural waste and waste waters
• indoor air biofiltration
• innovative and traditional fermented foods
The research activity is documented scored as follows by WEB OF KNOWLEDGE- Thomson Reuters - Web of Science: (i) reviewed publications (years 2003 - 2016): 59; (ii) citations: 642; (iii) h-index: 14 (last up-date 27-09-2016).