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Ilaria is a PhD researcher at the Food Quality Nutrition & Health Department, where she works at the FERMALGA project under the supervision of Elena Franciosi. This project defines the microbial composition of the traditional cheeses produced in the Trentino region. Through microbiological and molecular biology techniques, the project aims to provide to cheese producers a mix of wild microorganisms that guarantee the safety of the production keeping the traditional properties and quality of the cheeses.
Ilaria holds a Bachelor degree in Biotechnology from the University of Teramo, where she specialised in food microbiology. She carried out research on the production of Conjugated Linoleic Acic (CLA) by Lactic Acid Bacteria.
Ilaria obtained a Master degree in Vegetal and Food Biotechnology from the University of Milan. She also received a Master of Arts in Pharmaceutical Industry and Medical Biotechnology from the Pompeu Fabra University, Barcelona (Spain). She worked in the R&D Lab of Ordesa, a leader company in baby nutrition in Spain. She performed research on the detection of antimicrobial activity of probiotic strains. Since November 2011, Ilaria is enrolled as PhD student at the University of Ancona.