Amanda Vaccalluzzo

Dottorando - XXXIV Ciclo Agricultural, Food and Environmental Science - Tutor: Cinzia Lucia Randazzo
Ufficio: Laboratorio Microbiologia degli alimenti, Via Santa Sofia 98; Piano Primo e Piano terra Area Industrie
Email: amanda.vaccalluzzo@unict.it
Telefono: 095 7580225


Curriculum

  • 2018-2021: PhD course in Agricultural, Food and Environmental Science, University of Catania. Research project: “Omics approach to explore microbial interaction of table olives consortium”. The aim of the PhD project is to study the microbial assembly and metabolism as affected by abiotic factors, during table olive fermentation, to understand the microbial interaction with the food matrix and to investigate, at last, the metabolic activities of table olives microbiota on gastrointestinal tract and their positive interaction with the human host. For the achievement of proposed goals multi-omics approaches, such as metagenomic, metatranscriptomic, proteomic and metabolomic, will be applied. These culture-independent techniques will allow a higher sophisticated level of microbial and metabolic investigation to identify new biomarkers that could improve the product quality and the human health.
  • Feb 2018-Jun 2018: Postgraduate Research Activities, Department of Food Biotechnology of Instituto de la Grasa (CSIC), Seville (Spain), supervisors: Dr. Bautista-Gallego J. and Dr. Arroyo-Lopez N. F. Research activities: isolation of yeasts from hyposodic and probiotic brines; application of molecular technique (rep-PCR) for identification and characterization of yeasts; study of β-glucosidase activity of lactobacilli and yeasts.
  • Oct 2017-Feb 2018: Postgraduate Internship, Department of Agriculture, Food and Environment, University of Catania, supervisor: Prof.ssa Cinzia Caggia. Research activities: phenotypic and genotypic identification of foodborne yeasts and bacteria.
  • 2015-2017: Master’s Degree in Food Science and Technology, University of Catania; supervisors: Prof.ssa Cinzia Lucia Randazzo and Dr.ssa Alessandra Pino. Degree thesis: “Selection of Lactobacillus plantarum strains to use as starter cultures in fermented table olives”.  Final mark: 110/110 e lode.
  • 2011-2015: Bechelor’s Degree in Food Science and Technology, Univeristy of Catania; supervisor: Prof. Cosimo Gianluca Fortuna. Degree thesis: “Undesired foods and substances: Alkaloids. Biochemical, pharmacological and toxic aspects”. Final mark: 102/110.
  • 2011: High School diploma, Liceo Socio Psico-Pedagogico, Regina Elena,
  •  

Pubblicazioni

  • Pino, A., Vaccalluzzo, A., Solieri, L., Romeo, F. V., Todaro, A., Caggia, C., Arroyo-Lopez FN., Bautista-Gallego J. & Randazzo, C. L. (2019). Effect of sequential inoculum of beta-glucosidase positive and probiotic strains on brine fermentation to obtain low salt table olives. Frontiers in Microbiology, 10, 174.
  • Poster Abstract: Vaccalluzzo A., Benitez-Cabello A., Pino A., Caggia C., Arroyo-Lopez FN., Randazzo CL., Bautista-Gallego J. 2018. Produccion de aceituna de mesa siciliana con caracteristicas funcionales. XXI Congreso Nacional de Microbiologia de Alimentos (XXI National Congress of Food      Microbiology). Tarragona, Spagna. 17-20 Settembre.
  • Pino A., Vaccalluzzo A., Casabona G., Russo N., Caggia C., Randazzo CL. 2018. Impiego di   lattobacilli probiotici e β-glucosidasi positivi per la messa a punto di olive da tavola funzionali a basso tenore di sodio. Partecipazione al XII Convegno Nazionale Biodiversità, Ambiente e Salute. Università degli   Studi di Teramo. Campus A. Saliceti 15-15 Giugno 2018.Poster Sessione Biodiversità microbica e microbica negli ecosistemi e nei processi agroindustriali. P. 204. Edagricole, Ciserano (BG).
  • Russo N., Vaccalluzzo A., Casabona G., Pino A., Randazzo CL., Caggia C., 2018. Biodiversità e antibiotico-resistenza di ceppi di Enterococcus durans isolati da formaggio Ragusano DOP e Pecorino Siciliano.

Partecipazione al XII Convegno Nazionale Biodiversità, Ambiente e Salute. Università degli Studi di Teramo. Campus A. Saliceti 15-15 Giugno 2018. Poster Sessione Biodiversità microbica e microbica negli ecosistemi e nei processi agroindustriali. P 204. Edagricole, Ciserano (BG).