Fermentation Technology

Dr. Giorgio GIRAFFA

Biography

Dr. Giorgio GIRAFFA director of Research OF Microbiologist at CREA-FLC, Italy. He received his Graduated in Food Science and Technology, University of Milan, Italy, Post-doctoral, three-year specialization on Biotechnology, University of Milan, Italy, Qualified as a food technologist since 1998 and Postgraduated fellowships at INRA, Jouy-en-Josas (France) and NIZO, Ede (The Netherlands) for overall 12 months.Training stages at INRA (Institut National Recherche Agronomique, Jouy-en-Josas, France), NIZO (Ede, The Netherlands), Institut Pasteur (Paris, France) on technical and scientific aspects of dairy bacteriophages, molecular biology of LAB and pathogenic clostridia (Clostridium botulinum). Dr. Giorgio GIRAFFA has served on Editor of the Journal Frontiers in Food Microbiology. Belonging to several Boards of International Journals. Dr. Giorgio GIRAFFA has over 280 peer reviewed publications. Dr Giorgio GIRAFFA research interests include Lactic acid bacteria, Lactic acid bacteria probiotics, Microbial characterization of traditional Italian cheeses and Microbial ecology of dairy bacteria.

Research Interest

Lactic acid bacteria, Lactic acid bacteria probiotics, Microbial characterization of traditional Italian cheeses and Microbial ecology of dairy bacteria.