Cinzia Caggia

Dal 2018 è professore ordinario di Microbiologia agraria, presso il Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A) dell'Università degli Studi di Catania (UNICT) e dal 7 aprile 2023 presidente del Consorzio per la Ricerca nel settore della Filiera Lattiero Casearia e dell’agroalimentare – CoRFiLaC, rinnovata per il qudriennio successive il 31/03/2025.

Dal 2001 è coinvolta in attività accademiche e di ricerca nel campo della microbiologia alimentare. Dal 2001 è docente per i corsi di laurea triennali e magistrali in Scienze e Tecnologie Alimentari, Scienze e Tecnologie Agrarie e Biotecnologie Agrarie. Dal 2001 è membro di Collegio di Dottorato ed è stata relatore di 13 tesi di dottorato.

È responsabile scientifico di numerosi progetti di ricerca con aziende locali, nazionali e internazionali e collabora con numerosi centri di ricerca e Università in Italia e all'estero.

È stata Vice-presidente (2018-2021) della Società Scientifica Italiana di Microbiologia Agroalimentare e Ambientale (SIMTREA), dal 2009 è stata membro dell'Osservatorio della Didattica, e dal 2016 al 2021 membro del Consiglio Direttivo. È stata Segretario del Coordinamento nazione dei Corsi di Studio in Scienze e Tecnologie Alimentari (COSTAL) e, dal 2014, membro del Panel per la Prova delle Competenze Disciplinari (TECO-D), Settore Alimentare, Area Scienze Agrarie. E’ stata coordinatrice nazionale del Global Food Microbiology Teachers Network.

E’ iscritta all'Albo degli Esperti Scientifici REPRISE (Miur) per le sezioni: ricerca di base; ricerca industriale. E' stata revisore VQR 2011-2014 per conto dell'ANVUR (GEV 02.05, 06, 07), valutatore esterno per progetti di assegni di ricerca di diverse università italiane; è iscritta all'Albo ANVUR degli Esperti Disciplinari per la valutazione dei corsi di studio dell'area delle scienze agrarie.

Tutor per l’accordo ERASMUS-Study, nell'area Food Processing, con il dipartimento di PRODUCCIÓN ANIMAL Y CIENCIA DE LOS ALIMENTOS GRADE EN INGENIERÍA DE LAS INDUSTRIAS AGRARIAS Y ALIMENTARIAS (BADAJOZ) - Universidad de Extremadura, Spagna (2023-2028) e con la Faculty of Food Sciences/Department Industrial and Food Microbiology, University of Warmia and Mazury in Olsztyn, Poland (2023-2028).

Dal 2016 è inserita, in qualità di Esperto Tematico Agroalimentare, nell'Elenco degli Esperti in Strategia Regionale di Specializzazione Intelligente, della Regione Siciliana.

È stata valutatore di progetti PRIN, FIRB, SIR e ha fatto parte dell'Albo Esperti del CIVR per l'Esercizio di Valutazione Nazionale della Ricerca (VTR), organizzato dal Comitato di Indirizzo per la Valutazione della Ricerca (CIVR).

Da gennaio 2021 è membro del Centro di Ricerca sulle Nanotecnologie Oculari NANO-i, presso il Dipartimento di Scienze Farmaceutiche e della Salute, dell'Università degli Studi di Catania. Nel 2021 è stata docente proponente per il CENTRO INTERDIPARTIMENTALE DI RICERCA IN NUTRACEUTICA E PRODOTTI DELLA SALUTE, presso il Dipartimento di Scienze Farmaceutiche e della Salute dell'Università degli Studi di Catania. Dal 2018 è membro del Centro di Ricerca Interdipartimentale per l'implementazione dei processi di monitoraggio fisico, chimico e biologico nei sistemi di biorisanamento e di acquacoltura (CRIAB), del Dipartimento di Scienze Mediche, Chirurgiche e Avanzate Tecnologie, Igiene e Sanità Pubblica "G.F. Ingrassia" - Università degli Studi.

Nel 2022, nel 2023 e nel 2024 è stata visiting professor nell'ambito del programma CAPES-PRINT (PRINT - PROGRAMA INSTITUCIONAL DE INTERNACIONALIZAÇÃO) presso il Dipartimento di CIÊNCIA E TECNOLOGIA DE ALIMENTOS dell'Università Federale di Viçosa (Brasile), dove ha tenuto corsi e partecipato, come relatore su invito, a congressi internazionali.

2020-2023. Responsabile scientifico dell'accordo di collaborazione tra Di3A e il Dipartimento di Scienze Agrarie, Alimentari e Forestali (SAAF) dell'Università degli Studi di Palermo per lo svolgimento di attività di ricerca sullo “Studio della biodiversità di lieviti di interesse enologico isolati da mosti siciliani”.

2021-2024. Responsabile scientifico dell'accordo di collaborazione per lo svolgimento di attività di ricerca tra Di3A, Dipartimento di Scienze Farmaceutiche e della Salute (DSFS) e l'azienda ORANFRIZER JUICE SRL per la formulazione di bevande funzionali.

2020-2021. Coordinatore scientifico dell'accordo di collaborazione per lo svolgimento di attività di ricerca tra Di3A e l'Istituto Zooprofilattico della Sicilia per il progetto "Studio della biodiversità e dell'antibiotico resistenza di ceppi di Staphylococcus aureus isolati in Sicilia".

2021-2022. Coordinatore scientifico dell'accordo tra Di3A e BK Giulini GmbH (filiale di ICL Group, Germania).

2021-2024. Correlatore, in cotutela con il prof. Prof. Antônio Fernandes de Carvalho, del Dipartimento di Scienze e Tecnologie Alimentari dell'Università Federale di Viçosa (Brasile) del dottorando Fabrizio Nicosia, iscritto al corso di dottorato in Scienze Agrarie, Alimentari e Ambientali, Università di Catania e al corso di dottorato in Scienze e Tecnologie Alimentari, Università Federale di Viçosa.

2019-2022. Tutor, in co-tutela con il prof. Prof. Antônio Fernandes de Carvalho, del Dipartimento di Scienze e Tecnologie Alimentari dell'Università Federale di Viçosa (Brasile) della dottoranda Andressa Fusieger, iscritta al corso di dottorato in Scienze e Tecnologie Alimentari, Università Federale di Viçosa e al dottorato corso di Scienze Agrarie, Alimentari e Ambientali, Università degli Studi di Catania.

Nel 2019 è stata responsabile per il gruppo UNICT del RING TEST Alimenti per animali _ DNA fingerprinting di lattobacilli, pediococchi, enterococchi e bacilli negli alimenti per animali mediante elettroforesi su gel a campo pulsato (PFGE), coordinato dal prof. Atte von Wright (University of Eastern Finland Food Biotechnology, Kuopio) in collaborazione con Biosafe Biological Safety Solutions Ltd, nell'ambito del progetto finanziato dal Comitato europeo di standardizzazione (CEN).

2019: Cr. Hansen A/S – Boege Alle 10/12 – 2970 Hørsholm, Danimarca. Collaborazione per la “Valutazione dell'inibizione della crescita di Aspergillus flavus e Aspergillus fumigatus da parte di ceppi CH (Lactobacillus animalis, Propionibacterium freudenreichii, Bacillus subtilis, and Bacillus licheniformis)”, come riportato in “Inhibition of Toxin-producing Aspergilli by Lactobacillus animalis and Propionibacterium freudenreichii” (di Copani G., Milora N., Queiroz O.C., Russo N., Pino A., Randazzo C.L., Caggia C) al 6th International Symposium on Forage Quality and Conservation, Alameda dos Alecrins, Piracicaba – SP Brasile, 07-08 novembre 2019 .

2019: Istituto Zooprofilattico Sperimentale della Sicilia (Ragusa). Progetto: “L'ampia gamma di resistenza agli antibiotici e profili genotipici di Escherichia coli isolati da animali domestici nella Sicilia orientale” (a cura di Stamilla A., Russo N., Messina A., Antoci F., Cascone G., Lanza M., Randazzo C.L., Caggia C.), 5th International Conference Microbial Diversity, Catania, 25-27 settembre 2019.

Last edit: 06/05/2025

Main research lines

Cinzia’s scientific activity is carried out in the food microbiology field; in particular she focuses her study on the microbiology of fermented foods. Her research subjects concern the selection and the taxonomic study of microorganisms, above all lactic acid bacteria, acetic acid bacteria, yeasts and pathogens involved in the production of several natural fermented foods. Negative aspects (such as spoilage, diseases) of microorganisms are also studied as well as positive health effects of (probiotic) microorganisms and the production of antimicrobial compounds (bacteriocins) are the main topics of her research. 

The research activity is conducted in the field of food microbiology, with particular regard to microbiological safety, the study of the dynamism of the microbial population, the selection of strains of biotechnological interest. In particular, foods of plant origin, including table olives and foods of animal origin, including traditional and non-traditional cheeses, are of interest to study. Further research topics concern the study of the probiotic characteristics of strains isolated from food matrices for the development of innovative foods and / or functional drinks starting also from by-products of the agro-food industries. Recent research activities are aimed at the study of the vaginal microbiota, the spread of antibiotic resistance, in strains of the genus Enterococcus and Escherichia coli isolated from both environmental and food matrices and the enhancement of the by-products of the oil industry. fermented (cheeses, table olives, sourdoughs, wine, etc).Microbial population in fermented foods (eg cheese, table olive, sourdough, wine etc):  isolation of lactic acid bacteria, acetic acid bacteria and yeasts; phenotypic and genotypic characterization of micro-organisms

Since 2001 he has coordinated the Agricultural Microbiology group of the University of Catania.

Involvement in funded projects

2022: Scientific tutor of the doctorate Art. 2.1 - I) Innovative - Intersectoral doctorates, dealing with the themes of the "Industry 4.0" initiative, characterized by strong industrial interest and the involvement of companies that carry out industrial activities aimed at the production of goods or services in line with the "National Strategy of Intelligent Specialization 2014-2020" approved by the European Commission, funded by INPS as part of the Doctorate in Biotechnology (XXXVII cycle) “Microbial resources for the enhancement of Etna's wine production”.

2022: Sustainable poultry production chain: biocontrol measures, new dietary approaches and novel packaging strategies. PRIN2021: RESEARCH PROJECTS OF RELEVANT NATIONAL INTEREST - Call 2020.

2018: Attraction and International Mobility call for proposals. Activity 3 1 researcher line 1. Project title “Upgrading of Sicilian cheeses through the formulation of functional products with reduced fat content”.

2018: Project for the request of innovative PhDs with industrial characterization of the PON RI 2014-2010 A.A. 2017/2018 Cycle XXXIV. Proposal title: "Enhancement of by-products of the oil industry through the production of new foods and functional ingredients - Olive oil by-products as a new functional food and source of nutritional food ingredients". Funded for A.A. 2018-2019 XXXV Cycle for the PhD in Biotechnology.

2016-2018 Three-year Research Plan 2016-2018 2nd year: PRA “Natural substances and starter crops for the quality and microbiological safety of food”.

2016-2018. Three-year Research Plan 2016-2018: PRA “Biotechnological use of microorganisms and natural antimicrobial compounds in the agro-food sector”. Activity: “Study of agro-food microbial ecosystems”.

2018. P.O. FESR SICILY 2014/2020 Thematic Objective 1 - Research, Technological Development and Innovation Specific Objective 1.1 - Increase in the innovation activity of companies. Action 1.1.3 - Support for the economic enhancement of innovation through the experimentation and adoption of innovative solutions in processes, products and organizational formulas, as well as through the financing of the industrialization of research results. Project code 07TP1039000074. Project title: "Integrated approach for the enhancement and innovation of the olive production chain through the production of probiotic table olives".

2018: P.O. FESR SICILY 2014/2020. Action 1.1.5- Support for the technological advancement of companies through the financing of pilata lines and early product validation and large-scale demonstration actions. Project title: "BioTrak: Definition and qualification of an innovative system of traceability and certification of livestock supply chains characterized by the use of residual biomasses from the olive sector". Activity 1: "Validation of the effect of dietary variation on animal welfare (lactating cattle and beef cattle) by identifying markers of the ruminal fecal microbiome. Activity 2: “Identification of biological markers for the microbiological safety of products of animal origin”.

2018: P.O. FESR SICILY 2014/2020. Action 1.1.5- Support for the technological advancement of companies through the financing of pilata lines and early product validation and large-scale demonstration actions..

1. MISE project “Sustainable use of by-products from the industrial processing of citrus fruits”. Activity 4.3: “Use of pulp as a soil improver and innovations in the composting process”.. 2007/2013: Measure 124 of the RDP 2007/13 - Cooperation for the development of new products, processes and technologies in the agricultural and food sectors, and in the forestry sector "Applications of innovative processes for the enhancement of products and by-products of the olive sector" (application no. 9475002326). Activity title: “Use of selected strains for the fermentation of natural table olives”. GURS n ° 29 of 06/26/2009.

Research activities financed by companies BK Giulini GmbH (a subsidary of ICL Group, Germany). "Evaluation of JOHA®HBS at different concentrations against two Bacillus spp. strains in vegetative and spore forms trough in vitro and in vivo test "(2021); Dicofarm Spa, Rome. “Effects of Lactobacillus rhamnosus GG (ATCC53103) in oncology. Activity title AGR16 “Analysis of the effects of Lactobacillus rhamnosus GG on neoplastic cells in vitro” (2017-2020); Laborest Italia Srl, Nerviano (Milan). Project title: "Isolation and characterization of lactic acid bacteria strains of human origin" (2018-2019); MISTER BIO FOOD s.r.l., Crespadoro (VI) and FRESCOLAT s.r.l., Caerano San Marco (TV). Project title: "Set-up of a fermented product based on sprouted brown rice functionalized through the addition of probiotic strains and evaluation of the bioavailability of bioactive molecules"; (2019); Enfarma srl Misterbianco (CT). Project title: “Functional characterization and antimicrobial activity of strains of human origin”; (2019); BIONAP srl. (CT). Project title: "Study of the bifidogenic activity of natural extracts"; (2019); Metrodora Therapeutics LLC New York. USA. Project title: “Characterization of the antimicrobial activity of bovine lactoferrin” (2019-2020); NOOS srl, Rome. Project title "Study of the effects of a mixture of probiotics (Pentabiocer) on the intestinal microbiota of pediatric subjects with functional abdominal pain"; (2019-2020); Avimecc Spa. Project title: "Shelf Life Project" (2019-2020) Dicofarm spa, Rome. "Study of the effects of probiotics on the endometrial microbial population" (2020-2021); BIONAP srl. Belpasso (CT). Project title: "Effects of Mucosave on the intestinal microbiota of subjects with gastrointestinal discomfort (2020); ProBiotix Health Ltd. UK. Project title: "Application of the cholesterol-lowering Lactobacillus plantarum ECGC 13110402 strain to set up a fresh low-fat functional cheese" (2020-2021); Argital Spa company project title: "Identification of altering microorganisms and evaluation of the efficacy of preservative molecules" (2019/2020). Commissioned research activities Chr. Hansen A / S - Boege At 10/12 - 2970 Hørsholm, Denmark. Project title: Evaluation Aspergillus flavus and Aspergillus fumigatus growth inhibition by CH strains (Lactobacillus animalis, Propionibacterium freudenreichii, Bacillus subtilis, and Bacillus licheniformis); (2019); La Cava srl (Randazzo, CT). Project title: CHEESE LIGHT: fat replacer for a new cheese presented pursuant to the Fondimpresa Notice: 1/2019, code AVI / 001C / 19 ID 272636 CUP G28D20000110008 (2019). Organization or participation in national and international conferences / congresses 2021: member of the Scientific Committee and Organizing Committee of the 6th International Conference on Microbial Diversity "" MD21: Advances in Microbial Diversity ", Virtual Event, December 14-15, 2021. 2019: President of the Organizing Committee of the 5th International Conference on Microbial Diversity "Microbial diversity as a source of novelty", Catania, 25-27 September 2019. 2019: Scientific Responsible of the temporary exhibition "Extraordinary microorganisms" organized by the University Museum System (SiMuA) in collaboration with the Department of Agriculture, Food and Environment (Di3A), by the University Center for the Protection and Management of Natural Environments and Agro -ecosystems (Cutgana) and by the Italian Society of Food, Agricultural and Environmental Microbiology (Simtrea). September November 2019. In 2018 she was President of the Organizing Committee of the 3th Global Halal Forum "MENA - Sicily: connecting intelligences and creating the future", organized in collaboration with the Halal Research Council and the Order of Technologists Sicily and Sardinia, Catania 17-18 October 2018. In 2018 she was invited speaker for Session 3 - Microbial biodiversity and food quality for the XII National Conference on Biodiversity 2018, Teramo, 13-15 June, with the Keynote lecture "Starter crops in the post-genomic era". In 2017 she was President of the Organizing Committee of the "Global Halal Forum", organized with the collaboration of the Halal Research Council, Palermo, May 26-27, 2017. In 2017 she was invited speaker at the Study Day "A Good Diet Helps Prevent Cancer" organized by the AIRC in Catania, May 12, 2017. Speech: "Probiotics in 3D". In 2017 she was invited speaker at the session of the National Olive and Oil Academy in Sicily, 9-10 November 2017. Speech: "Role of lactic bacteria in the fermentation of table olives" In 2016 she was president of the Organizing Committee of the "Two days Specialized Training Workshop on Halal Industry (Food, Cosmetics & Logistic), Ragusa 6 and 7 May 2016. In 2015, in collaboration with the AIRC (Catania Delegation), you organized the Agriculture, Food and Health Study Day, March 19, 2015 at Di3A. She acts as reviewer for numerous international scientific journals in the sector, since 2017 she is Editorial Board Member for the journal "Journal of Food and Clinical Nutrition", since 2019 Editor in Chief of SCIENCE AND TECHNIQUE LATTIERO-DAIRY, the official journal of ITEL - ASSOCIATION ITALIANA TECNICI DEL LATTE (ITALIAN DAIRY SCIENCE ASSOCIATION, from 2020 for the Applied Microbiology magazine (https://www.mdpi.com/journal/applmicrobiol/editors) and from 2021 for the magazine Microrganisms.