Today’s guest is Kalliopi Rantsiou, professor at the University of Turin. Kelly is sharing insights into the SAFFI - Safe Food for Infants – project. This European funded project evaluates how pathogenic microorganisms may contaminate food for infants, and how we can understand ways of controlling these microorganisms. Learn what role next-generation sequencing technologies play in understanding the microbiota. In a second project, Kelly delves into fermented olives trying to understand what the influence of the microbiota during primary production is and how inoculating a microbial community can foster certain health promoting characteristics.
Kalliopi Rantsiou graduated from the University of Athens in Greece in 1997 with a degree in Biology and continued her education at the University of Davis, USA obtaining a PhD in Food Science in 2002. She then returned to Greece and from 2003 to 2005 was scientific advisor regarding microbial hazards for the Hellenic Food Safety Authority. In 2006 she moved to Italy and initiated her researcher career first at the University of Udine and then at the University of Turin. In 2008 she became researcher/lecturer, in 2016 Associate Professor and in 2022 Professor in Food Microbiology at the same University. Her main research interest is microbial ecology of foods with particular emphasis on combining culture dependent and culture independent approaches to describe the microbiota and its function in foods.
DOMINO project on fermented food