Journal of Advancements in Food Technology

Dr. Pasquale Russo obtained his Ph.D. in “Management of Innovation in the Agriculture and Food Systems of the Mediterranean Region”, at the University of Foggia (Foggia, Italy); a Master’s degree in “Biotechnology” (Aliter, EIN, Madrid, Spain); and holds a degree in “Food Science and Technology”, at the University of Foggia (Foggia, Italy). He has over ten years’ experience in microbiological research and food biotechnology. His main area of expertise is in the fields of food microbiology, food biotechnology, and food safety. His current research deals with design of autochthonous starter cultures tailored for traditional fermented foods; characterization of probiotic bacteria; formulation of functional foods; antimicrobial activity of food-grade bacteria; detection and control of foodborne pathogenic microorganisms; biofilm formation and control; selection of natural overproducing riboflavin Lactic Acid Bacteria (LAB) strains for the in situ biofortification of fermented foods; metagenomic, proteomic, and comparative genomic of LAB; gene regulation under abiotic stress in microorganisms of industrial interest. Pasquale Russo is a co-founder of Promis Biotech s.r.l. a spin-off incubated at the University
of Foggia (Foggia, Italy), mainly active in the field of food biotechnology; selection, characterization, and production of yeasts and bacteria for the agro-food sector. He is also co-founder of MicroBio4Life, a scientific association with the aim to promote the management of the microbial resources of food interest.