August 2023-Currently: PhD course in Biotechnology, University of Catania.
Supervisor: Professor C. Caggia.
Research project: "Microbial resources as a natural solution for the valorisation of olive oil by-products trought enhancement of bioactive molecules within the concept of bio-economy".
September 2020–Dicember 2022: Master's degree in Agricultural Biotechnology, University of Catania.
Supervisor: Professor C. Caggia.
Degree Thesis: "Evaluation of the inhibition ability of emulsifying salt mixtures towards Bacillus cereus in processed cheese ".
Final mark: 110/110 Cum laude.
September 2019-Semtember 2020: 1st Level Master in Forensic Biology and Toxicology, ISF Corporate University.
Final mark: 110/110 Cum laude.
September 2015–July 2019: Bachelor's degree in Food Science and Technology, University of Catania.
Supervisor: Professor C.L. Randazzo.
Degree thesis: "Microbiota and neurodevelopment: how our body's silent communication influences who we are".
Final Mark: 102/110
Activities of the research project:
This project aims to provide a proposal for the reuse and valorisation of olive oil industry by-products, such as Olive Mill Wastewater (OMWW) and pate-cake, as organic resources rich in bioactive phenolic compounds that can be fermented by using single or multi-strain microbial resources and can be used in the formulation of a functional beverage or a food ingredient to be added to fruit juices, within a circular economy context.
At the same time, the research project aims to add value to a traditional food product, such as Sicilian table olives, by improving fermentation through the use of selected starters and by adding a probiotic strain to the finished product.
The objectives of this project concern:
(i) Enhancement of OMWW and pate-cake through the effect of different microbial pools, such as single and multi-strain combinations, of lactic acid bacteria and yeasts (isolated from naturally fermented table olives), capable of stabilizing, debittering and increasing the bioavailability of bioactive molecules with recognized nutraceutical effect content of byproducts, to be used to create a new fermented beverage or functional ingredient that can be added to fresh fruit juices, to increase their shelf life and enhance their nutraceutical properties;
(ii) Optimising the fermentation of Sicilian table olives through the use of selected starter strains in order to improve their microbiological safety, organoleptic qualities and increase the content of bioactive phenolic compounds.
(iii) Enhancing a traditional food product such as table olives through the inoculation of selected probiotic strains with cholesterol-lowering activity.