Dr. Pasquale Russo obtained his Ph.D. in “Management of Innovation in the Agriculture and Food Systems of the Mediterranean Region”, at the University of Foggia (Foggia, Italy); a Master’s degree in “Biotechnology” (Aliter, EIN, Madrid, Spain); and holds a degree in “Food Science and Technology”, at the University of Foggia (Foggia, Italy). He has over ten years experience of microbiological research and food biotechnology. His main area of expertise is in the fields of food microbiology, food biotechnology, and food safety. His current research deals with design of autochthonous starter cultures tailored for traditional fermented foods; characterization of probiotic bacteria; formulation of functional foods; antimicrobial activity of food-grade bacteria; detection and control of foodborne pathogenic microorganisms; biofilm formation and control; selection of natural overproducing riboflavin Lactic Acid Bacteria (LAB) strains for the in situ bio-fortification of fermented foods; metagenomic, proteomic, and comparative genomic of LAB; gene regulation under abiotic stress in microorganisms of industrial interest.
Pasquale Russo Research interest includes Lactic Acid Bacteria; Food Microbiology; Food Safety; Biotechnology; Probiotics; Fermentation; Prebiotics; Antimicrobial activity