Cinzia Lucia Randazzo

Associate Professor of Agricultural Microbiology [AGR/16]

Curriculum vitae

•    Born on 30 August 1971 in Catania  
•    Work location: Department of Agricultural, Food and Environment, Santa Sofia Street, 98, 95123 Catania, Italy; tel: +39 095 7580218 e-mail:  
Qualification & Positions
•    2014: Associate professor in “Food Microbiology”,  University of Catania, Di3A  
•    2010:  Researcher in “Food Microbiology”, University of Catania, DiGeSA
•    2008-2010: Contractor  Researcher in “Food Microbiology”, University of Catania. Title of the researcher: “Study of microbial population of minimally processed vegetables”.
•     2004-2008: Contractor  Researcher in “Food Microbiology”, University of Catania. Title of the research: : “Role of vital but not cultivable microrganisms in fermented foods”.    
•    2002-2004: Post –doctorate in “Food Microbiology”, University of Catania. Title of the research: “Study of microbial population of sourdughs throughout the application of PCR-DGGE analysis”.  
•    1999-2002: Doctorate (PhD) in  “Food Biotechnology”, University of Catania, 1999-2002  Award Academic Designation of skilful in “Food Microbiology”, University of Catania.    
•    1998:  Food Technologist qualification, University of  Naples, Italy
•    1996: Graduated at full marks cum laude in Food Science and Technology at University of Catania, December

Teaching activity
•    2011-19: Lecturer in “Microbiology of fermented food”, University of Catania,  

•    2015-19: Lecturer in “Microbiology of funcional food”, University of Catania.

 From 1999 to date he has been a speaker of over 50 experimental and graduate theses on the issues related to food microbiology and biotechnology.

From 2009 to date he is a university tutor, within the training internships, in collaboration with public and private companies, provided for under the three-year degree course in Food Science and Technology, University of Catania. He is also a university tutor in pre and post-graduate training courses.

As a teacher responsible for the Erasmus agreement with the University of Ghent (Belgium), Erasmus code: I Catania 01, as part of the "Outgoing Mobility Measurement of the Staff for Teaching the Erasmus Plus Program - STA 2017-2018 1 ° Semester "has been teaching at the Department of Applied Biosciences of the Ghent University from October 29 to November 4, 2017, for a number of teaching hours equal to 12. 
Institutional assignments
She is member of the phD Accademic board in “Agricultural, Food and Environmental Science”, University of Catania.
She is member of the Jonit Commitee for the Department of Agricultura, Food and Environment, University of Catania.    
She is academic tutor within the master degreee in Food Science and Technology, University of Catania.
She is tutor for the Universiy of Catania for ERSMUS 2014-2021 agreement with Ghent University.  

From 2014 to 2018 she has been member of associate professor represented within the council of the Department of Agricoltural, Food and Environment.

She is coordinator of the Science and and Technology for Food Service and sistribution of mediterranena foods course.  

Catania, January 13 2023  

Last edit: 09/13/2023

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Academic Year 2021/2022

Academic Year 2020/2021

Academic Year 2019/2020

Academic Year 2018/2019

Academic Year 2017/2018

Academic Year 2016/2017

Academic Year 2015/2016

Scientific Activity
Dr Cinzia Lucia Randazzo’s scientific activity is carried out in the food microbiology field; in particular she focuses her study on the microbiology of fermented foods as certified by several publications on national and international magazines and by her attendance to several international and national congresses. Her research subjects concern the selection and the taxonomic study of microrganisms, above all lactic acid bacteria, acetic acid bacteria, yeasts and pathogens involved in the production of cheese, sourdough, wine and in several natural fermented foods. Moreover, the negative aspects (such as spoilage, diseases) of microorganisms are also studied. All this knowledge of microorganisms, together with data about their presence in food products and in the environment, makes it possible to develop models for their behaviour, which can be used in quantitative risk assessments. Such researches are carried out in collaboration with other Italian and foreign University research institutes.
Main Research Interests
•    Microflora of food fermentation (e.g. cheese, table olive, sourdough , wine etc)   
-    Isolation of lactic acid bacteria, acetic acid bacteria and yeasts
-    Phenotypic and genotypic characterization of micro-organisms
•    Strains identification at species and strain level
•    Microbial safety of foods   
-    Detection and identification of pathogens
-    Use of bacteriocins for bio-preservation  
•    Biocontrol
•    Development of starter cultures for food fermentation
-    Biotechnology characterization of strains
-    Food processing in laboratory scale (using pilot plant)   
•    Application of culture–independent techniques to study microrganims in foods  
-    PCR-DGGE analysis for qualitative studies
-    Real-time PCR for quantitative studies   
•    Probiotics
-    In vitro assays for probiotic features of lactobacilli
-    Application of static and dynamic digestion model systems  
-    Human gut microbiota analysis though molecular culture-independent approach