Fermentation Technology

Giorgio Giraffa

Giorgio Giraffa
Agricultural Research Council, Fodder and Dairy Productions Research Centre
Italy

Biography

Dr. Giorgio Giraffa born at Milano and living at Gorle (BG), via Marconi 1/C. Degree in Food Science and Technology, University of Milano (Italy). Post-doctoral specialization on Biotechnology at the University of Milano (Italy). Since 1998: contract professor on Dairy Microbiology, University of Pisa, Italy. Stages carried out abroad at INRA (France), Pasteur Institute (Paris, France) and NIZO (The Netherlands) for overall 12 months. His present qualification and professional competences: Director of the Research Centre for Forage and Dairy Productions (CRA-FLC) of Lodi. Belonging to several Editorial Boards of international journals. His main expertise include dairy microbiology, food biotechnology. He is experienced in molecular methods such as probe hybridization, RAPD-PCR, species-specific PCR, RFLP techniques, LH-PCR and DNA sequencing for routinely identification and characterization of isolates. He is author of more than 200 printed works, a half of which on international journals with medium-high impact factor, and speeches at national and international congresses.
 

Research Interest

Giorgio Giraffa Research interest include Genetic, molecular and phenotypic identification and characterization of lactic acid bacteria (LAB). Microbial characterization of traditional Italian cheeses. Microbial ecology of both useful and unwanted dairy bacteria. Microbial interactions and dynamics in fermented food. Genetics and physiology of LAB phages.