Monica Gatti
Full Professor of Food Microbiology
ItalyResearch Interests
Explore related searches
Contact this professor
Get a free first email built on one of their papers, ready for you to edit and send yourself.
Positions (1)
Monica Gatti
University of Parma
3 months ago
The University of Parma has opened the call for applications for the PhD Programme in Food Science for the XLII cycle (a.y. 2026/2027) . The announcement highlights available research topics in the PhD information sheet and points applicants to the official competition notice and online application guide. This opportunity is especially relevant for candidates interested in Food Science , Food Microbiology , Microbiota , Biology , Agriculture , Chemistry , Public Health , and related life-science research areas. The post is shared by Monica Gatti , Full Professor of Food Microbiology at the University of Parma, indicating an academic recruitment context. Application window: online applications open from 1 July 2026 at 12:00 noon and close on 23 July 2026 at 1:00 p.m. local time . The university page also states that a mandatory non-refundable fee of €30 must be paid by the deadline. Eligibility and requirements: applicants must complete the online application, register on the esse3 platform if they are new users, and submit the required self-certification of their academic degree. The course forms may include additional requirements such as a language requirement and/or a specific research project format. How to apply: download the competition notice, review the PhD course sheet for Food Science, and submit the application through the university’s online portal once it opens. Check the individual course forms carefully for any extra instructions before the deadline. Funding: the provided text does not specify scholarship or stipend details, so applicants should consult the official notice for funding information.
3 months ago
Articles (1)
The microbial ecology fundamentals of raw milk and long-ripened cheeses consist of a complex interaction between starter lactic acid bacteria (SLAB) and non-starter LAB (NSLAB). Although NSLAB aromatic properties are paramount, other phenotypic traits need to be considered for their use as adjunct cultures, such as the capability to endure technological parameters encountered during cheesemaking. The present study focused on the isolation and characterization of NSLAB from spontaneously fermented raw cow’s milk coming from 20 dairies that produce Grana Padano PDO cheese. From 122 isolates, the screening process selected the 10 most diverse strains belonging to Lacticaseibacillus spp. to be phenotypically characterized. The strains were tested for their growth performance in milk in combination with the application of technological stresses, for their ability to produce volatile compounds after their growth in milk, and for their ability to use different nutrient sources and resist chemicals. The complex characterization qualified the strains 5959_Lbparacasei and 5296_Lbparacasei as the best candidates to be used as adjunct strains in the production of raw milk and long-ripened cheeses, provided that antibiotic resistance is measured before their employment. Other strains with interesting aromatic capabilities but lower heat resistance were 5293_Lbparacasei, 5649_Lbparacasei and 5780_Lbparacasei, which could be candidates as adjunct strains for uncooked cheese production.
Year:
2023
Collaborators (3)
benedetta bottari
Professore associato
Università degli Studi di Pavia
Elena Bancalari
University of Parma
Alessia Levante
Assistant Professor
University of Parma
ApplyKite TwinLearns as you applyMake your next move.
Prepare your application
Review drafts before you send them.