Ciafardini G
Ciafardini G
Professor
University of Molise
Department of Agricultural, Environmental and Food Sciences,
Italy
Biography
Gino Ciafardini is Professor at the Department of Agriculture, Food and Environment of the University of Molise - Campobasso. Before 1992, Prof.Ciafardini worked at several Italian and foreign scientific institutions in the following order: 1975: Honours degree in Agricultural Sciences at the Faculty of Agriculture, University of Bologna. 1975-1992 he worked at the Institute for crops Industrial Bologna (Ministry of Agriculture), as a researcher.During the same period he spent "stages" in other foreign scientific institutions as follows: 1985-86: Nitrogen Fixation Laboratory, Oregon State University (Corvallis). 1986-1987. "Molecular Nitrogen fixation Unit ", University of Sussex (Brighton). 1987-1991: Nitrogen Fixation Laboratory, Oregon State University (Corvallis). 1992-2002: Associate Professor at the Faculty of Agriculture of the University of Molise. 2002-To Date: Professor at the Department of Agriculture, Food and Environment of the University of Molise, Campobasso. The prof. Ciafardini is responsible for the course of General Microbiology and Agronomy at the same Department of Campobasso. Before 1992, Prof. Ciafardini has handled some soil microorganisms including Polimyxa betae and Bradyrhizobium japonicum .Since this type of scientific activity has published about 70 papers in international journals and national specifications. After 1992 he directed the activities of some scientific aspects related to the agricultural sector of central Italy, dealing basically debittering microbiological table olives and the microbiological quality of extra virgin olive oil. As part of these two lines of research prof. Ciafardini has developed a new system for microbiological sweetening of table olives based on the use of particular microbial starters, at the same time showed for the first time the presence and activity of microorganisms in virgin olive oil. He recently published several papers on the role played by some yeast dimorphic on the quality and "shelf life" of extra virgin olive oil during storage. The studies included in a particular way the structuring role played by some microbial forms in respect of the sensory characteristics of the product and the presence of yeast opportunistic pathogens for humans. Always habitat represented by olive oil, isolated new species of yeast that can improve or worsen the chemical and sensory oil commercial product in the mill. Some of these new species yeasts, according to their peculiarity, such expenses are also studied for the sweetening of table olives in brines containing high concentrations of salt
Research Interest
Agriculture, Environment and Food
