The project team is made up of two research units: the University of Bologna Unit (UniBO) and the University of Parma Unit (UniPR), whose components operate in a strictly integrated manner throughout the project.
Team members of two research units have complementary scientific expertise in the fields of food microbiology and can play synergistic activities that will achieve the goals set in the project.
Research group of the University of Bologna (UniBO):
The UniBo group will work mainly on aspects of safety characterization of strains and their technological performance for the selection of strains of industrial interest and is composed of:
- Giulia Tabanelli (principal investigator of the project and responsible for the Bologna research unit) - profile
- Fausto Gardini - profile
- Federica Barbieri - profile
- Chiara Montanari
- Ida Mercurio - profile
Research group of the University of Parma (UniPR):
The UniPR group will contribute thanks to decades of experience on microorganisms of dairy interest and expertise in molecular techniques applied to Lactic Acid Bacteria. The research group is composed of:
- Alessia Levante (responsible for the Parma research unit) - profile
- Monica Gatti - profile
- Francesca Foderaro
Financed by the European Union - NextGenerationEU through the Italian Ministry of University and Research under PNRR - Mission 4 Component 2, Investment 1.1 " A 50 years evolutionary history of Lactobacillus helveticus from traditional dairy environments: biodiversity of strains as an opportunity for technological exploitation and new products - Helv4DairHy ” (project code 2022ZYZZXT – CUP J53D23010690006)
