Cinzia Caggia

Current and previous positions

• Since 3 July 2018, Full Professor SSD AGRI-08/A – Agricultural, Food and Environmental Microbiology, at the University of Catania, Department of Agriculture, Food and Environment (Di3A).
• From 1 October 2001 to July 2018, Associate Professor in SSD AGR/16, University of Catania at Di3A.

Membership of Scientific Societies

Member of the Scientific Italian Society of Agri-Food and Environmental Microbiology (SIMTREA). She has been Vice-President (2018-2021) of the Scientific Italian Society of Agri-Food and Environmental Microbiology (SIMTREA), in which, from 2009 to 2021, she has been a member of the Observatory of Education.

Other activities

• Co-founder of ProBioEtna srl – University spin-off of the University of Catania (since 2021). Activities: development and commercialisation of probiotic products for human health.
• Co-inventor of 3 international industrial patents.
• Since 2016, she has been registered in the Roster of individual experts serving the regional Smart Specialization Strategy, as the Agri-food Thematic Expert for the Sicilian Region.
• She is currently included in the REPRISE Register of Scientific Experts (MIUR) for the following sections: basic research; industrial research.
• She is a member of the CIVR Register of Experts for the exercise of national research evaluation (VTR), organized by the Steering Committee for Research Evaluation (CIVR).
• Since 2015, she has been registered in the ANVUR Register of Evaluation Experts (CEV) Evaluation Experts Profile, Disciplinary Experts for the CUN 07.M area.
• 2023: Scientific expert for the evaluation of a Research Proposal Form in the field of Food Security (Foodtech), for the Ministry of Innovation, Science & Technology (Science ForeFront, Israel).
• 2019-2023: Scientific expert for the monitoring of REFIN – Research for Innovation projects. Puglia Region.
• 2021: Scientific expert for the research grant selection for the University of Udine.
• She was a reviewer for the VQR 2011-2014 on behalf of ANVUR (GEV 02, 05, 06, 07), an external evaluator of projects for the awarding of research grants, and an evaluator for national university tenders.
• As a member of the MIUR Register of Experts, she has served as a reviewer for Projects of Relevant National Interest (PRIN), FIRB projects, SIR projects, university projects, and regional PORs.
• She has been a member of the selection committee for full and associate professorships (SSD AGR/16) at various national institutions; final PhD examinations at numerous institutions; PhD admission exams; selection of fixed-term researcher positions, as part of the PON "Research and Innovation" 2014-2020.

Last edit: 12/18/2025

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.