TEAM
The ICOFF team is dedicated to advancing the field of food and beverage fermentation through cutting-edge research and innovation.
DIRECTOR
CHIEF SCIENTIST NOI
NAME
Marco Gobetti
Description
Dean | Faculty of Agricultural, Environmental and Food Sciences
ORCID publications
Google scholar publications
MANAGEMENT
NAME
Raffaella Di Cagno
University
Free University of Bozen-Bolzano, Italy
NAME
Prof. Rosalba Lanciotti
University
Alma Mater Studiorum Università di Bologna, Italy
NAME
Prof. Carlo Giuseppe Rizzello
University
Universitá La Sapienza, Roma
SCIENTIFIC COMMITTEE
NAME
Prof. Douwe van Sinderen
University
University College Cork, APC Microbiome, Cork, Ireland
SCOPUS profile
TECNOLOGISTS
NAME
Dr. Kashika Arora
Description
Technologist
TECHNICAL AND AMMINISTRATIVE PERSONNEL
NAME
Dr. Sara Raffaelli
Description
Administration
NAME
Dr. Stefano Tonini
Description
Laboratory Technician
POSTDOC
NAME
Dr. Alessandra Gasparini
Description
Postdoc, Barilla
NAME
Dr. Davide Gozzi
Description
Postdoc, NSPulse
NAME
Dr. Elisa De Bastiani
Description
Postdoc, VOG products
NAME
Dr. Giulia Gramenzi
Description
Postdoc, What’s cooking
NAME
Dr. Rabia Omer
Description
Postdoc, THT Isnes
NAME
Dr. Romina Anzelini
Description
Postdoc, Mila
AFFILIATED STAFF
NAME
Prof. Lorenzo Brusetti
University
Free University of Bozen-Bolzano
NAME
Prof. Giovanna Ferrentino
University
Free University of Bozen-Bolzano
NAME
Prof. Emanuele Boselli
Description
Free University of Bozen-Bolzano
NAME
Prof. Erwin Rauch
University
Free University of Bozen-Bolzano
NAME
Prof. Dominik Matt
University
Free University of Bozen-Bolzano
NAME
Prof. Pasquale Filannino
University
University of Bari Aldo Moro
NAME
Dr Andrea Polo
University
Micro4Food, Free University of Bozen-Bolzano
NAME
Dr Tlais Ali Zein Alabiden
University
Micro4Food, Free University of Bozen-Bolzano
NAME
Dr Olga Nikoloudaki
University
Micro4Food, Free University of Bozen-Bolzano
BIBLIOGRAPHY
1. Arora, K.; Ameur, H.; Polo, A.; Di Cagno, R.; Rizzello, C.G.; Gobbetti, M. Thirty Years of Knowledge on Sourdough Fermentation: A Systematic Review. Trends Food Sci. Technol. 2021, 108, 71–83, doi:10.1016/j.tifs.2020.12.008.
2. Cocolin, L.; Ercolini, D. Zooming into Food-Associated Microbial Consortia: A “cultural” Evolution. Curr. Opin. Food Sci. 2015, 2, 43–50, doi:10.1016/j.cofs.2015.01.003.
1. Arora, K.; Ameur, H.; Polo, A.; Di Cagno, R.; Rizzello, C.G.; Gobbetti, M. Thirty Years of Knowledge on Sourdough Fermentation: A Systematic Review. Trends Food Sci. Technol. 2021, 108, 71–83, doi:10.1016/j.tifs.2020.12.008.
2. Cocolin, L.; Ercolini, D. Zooming into Food-Associated Microbial Consortia: A “cultural” Evolution. Curr. Opin. Food Sci. 2015, 2, 43–50, doi:10.1016/j.cofs.2015.01.003.
3. Şanlier, N.; Gökcen, B.B.; Sezgin, A.C. Health Benefits of Fermented Foods. Crit. Rev. Food Sci. Nutr. 2019, 59, 506–527, doi:10.1080/10408398.2017.1383355.
4. Bell, V.; Ferrão, J.; Fernandes, T. Nutritional Guidelines and Fermented Food Frameworks. Foods 2017, 6, 1–17, doi:10.3390/foods6080065.
5. Cantu-Jungles, T.M.; Hamaker, B.R. New View on Dietary Fiber Selection for Predictable Shifts in Gut Microbiota. MBio 2020, 11, 1–9, doi:10.1128/mBio.02179-19.
6. Tlais, A.Z.A.; Da Ros, A.; Filannino, P.; Vincentini, O.; Gobbetti, M.; Di Cagno, R. Biotechnological Re-Cycling of Apple by-Products: A Reservoir Model to Produce a Dietary Supplement Fortified with Biogenic Phenolic Compounds. Food Chem. 2021, 336, 127616, doi:10.1016/j.foodchem.2020.127616.
7. Tlais, A.Z.A.; Da Ros, A.; Filannino, P.; Vincentini, O.; Gobbetti, M.; Di Cagno, R. Biotechnological Re-Cycling of Apple by-Products: A Reservoir Model to Produce a Dietary Supplement Fortified with Biogenic Phenolic Compounds. Food Chem. 2021, 336, 127616, doi:10.1016/j.foodchem.2020.127616.
8. Polo, A.; Tlais, A.Z.A.; Filannino, P.; Da Ros, A. Da; Arora, K.; Cantatore, V.; Vincentini, O.; Nicolodi, A.; Nicolodi, R.; Gobbetti, M.; et al. Novel Fermented Ice Cream Formulations with Improved Antiradical and Anti-Inflammatory Features. Fermentation 2023, 9, 117, doi:10.3390/fermentation9020117.
9. Polo, A.; Albiac, M.A.; Da Ros, A. Da; Ardèvol, V.N.; Nikoloudaki, O.; Verté, F.; Di Cagno, R. Di; Gobbetti, M. The Effect of Hydrolyzed and Fermented Arabinoxylan-OligoSaccharides (AXOS) Intake on the Middle-Term Gut Microbiome Modulation and Its Metabolic Answer. Nutrients 2023, 15, 590, doi:10.3390/nu15030590.
ADRESS
A.-Volta-Straße
13/A 39100 Bozen/Südtirol
Italien
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