Alessandra Pino
Fixed-term Assistant Professor (RTDB) of Agricultural Microbiology [AGR/16]
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VIEW THE COURSES FROM THE A.Y. 2022/2023 TO THE PRESENT
Academic Year 2021/2022
- DEPARTMENT OF AGRICULTURE, FOOD AND ENVIRONMENT
Master's Degree in Food Science and Technology - 1st Year
MICROBIOLOGY OF FERMENTED FOOD - DEPARTMENT OF BIOMEDICAL AND BIOTECHNOLOGICAL SCIENCES
Bachelor's Degree in Biotechnology - 3rd Year
MICRORGANISMI E PROCESSI PER L'INDUSTRIA AGROALIMENTARE
Module MICRORGANISMI
Academic Year 2020/2021
- DEPARTMENT OF AGRICULTURE, FOOD AND ENVIRONMENT
Bachelor's Degree in Catering and logistics science and technology of the Mediterranean food - 2nd Year
FOOD MICROBIOLOGY - DEPARTMENT OF BIOMEDICAL AND BIOTECHNOLOGICAL SCIENCES
Bachelor's Degree in Biotechnology - 3rd Year
MICRORGANISMI E PROCESSI PER L'INDUSTRIA AGROALIMENTARE
Module MICRORGANISMI
Academic Year 2019/2020
- DEPARTMENT OF AGRICULTURE, FOOD AND ENVIRONMENT
Master's Degree in Food Science and Technology - 1st Year
MICROBIOLOGY OF FERMENTED FOOD
Dr. Alessandra Pino, Ph.D. in Food Science and Technology, carries out research activities in the field of Microbiology with a particular interest in the biotechnological and functional implications of lactic acid bacteria and yeasts involved in fermentation processes as well as the development of starter and probiotic cultures for the set-up of innovative and/or functional foods. Further research activities concern the study of the human intestinal microbiota, the vaginal and the endometrial microbial ecosystem, the evaluation of probiotic administration for the treatment of dysbiotic conditions.