Journal of Food Processing & Technology

Lorenzo Siroli

Biography

Lorenzo Siroli was born in Cesena (Italy) on 25/07/1984; he received diploma in agricultural in 2003 at the state agricultural technical institute “G.Garibaldi” via savio 2400-47521 Cesena, with  “98/100”. In the same year he enrolled in the primary Bachelor course in Food Science and Technology, Faculty of Agriculture, University of Bologna, based in Cesena. In June 2007 he graduated with “108/110” with a thesis in industrial microbiology titled: “Inactivation of microorganisms with CO2 at high pressure: industrial application for the sanitization of fruit juices". In September of the same year he enrolled in the master Degree Course in Sciences and Food Technology at the same faculty; in March 2010 obtained the degree with “110/110” cum laude, with a thesis in microbial diagnostics titled: “Antimicrobial activity of carvacrol: metabolic effects on Escherichia coli studied through 1H-NMR”. On July 2010, he obtained a scholarship for a period of four months, financed by the company Barilla G. & R. Fratelli, the research was conducted at the Department of Food Science of the Alma Mater Studiorum- University of Bologna, with the aim of assessing the suitability of the Bactiflow (AES Chemunex) instrument for the reduction of the times of quarantine of products based on vegetable and fruit purees. In January 2011, he began the PhD program in agricultural, environmental and food sciences and technologies, with curriculum in science and food biotechnology at Bologna University, with the tutoring of professor Rosalba Lanciotti. On May 2014 he finished the PhD with a thesis titled: “Use of essential oils and biocontrol cultures for the improvement of shelf-life of fresh cut products”. During the PhD period he spent a  period abroad of 5 months in The Netherlands, at the Department of Genetics of Groningen University, where he collaborated with the research group coordinated by Prof. Jan Kok. The project was focused on the study of the stress response to essential oils in the two model bacteria, Escherichia coli and Lactococcus lactis using DNA microarray technique.  

Research Interest

Natural antimicrobials, Shelf life