Luca Simone Cocolin
He graduated in Food Science and Technology in 1994 and got his PhD in Food Biotechnology in 1999. In 2001 he became Assistant professor in food microbiology at the University of Udine and in 2006 he was promoted to Associate professor at the University of Torino, Italy. Since 2015, Full Professor, Department of Agricultural, Forest and Food Sciences, University of Torino.
Vinifera Teaching
He teaches wine microbiology in the Enology module.
Research interests
(i) Development, optimization and application of molecular methods for the detection, quantification and characterization of foodborne pathogens; (ii) Study of the microbial ecology of fermented foods (mainly sausage, cheese and wine) by using culture independent and dependent methods; (iii) Bioprotection: molecular characterization of bacteriocin production and its study in vitro and in situ; (iv) Study of the human microbiome.
He is the author of more than 350 publications that relate to the microbiology of food, most of them (300) in international journals
International development
2008 to today, Executive Board Member of the International Committee on Food Microbiology and Hygiene (ICFMH) part of the International Union of Microbiological Societies (IUMS) (http://www.icfmh.org/);
2015 to today, member of the Leadership Team of the European Technology Platform Food for Life (http://etp.fooddrinkeurope.eu/asp/index.asp);
2016 to today, scientific responsible and master contact for the University of Torino in the EIT Food (https://www.eitfood.eu)
Contact
