Name: Pasquale Filannino

Qualification: PhD

Country: Italy

Affiliation:

Department of Soil,
Plant and Food Science,
University of Bari Aldo Moro,
70126 Bari, Italy

Email: Send an Email


Address:

Via Amendola 165/A

Research Interests:

  • His main research work is focused on food microbiology, physiology of lactic acid bacteria, applied biotechnology, fermented and functional foods. 
  • He is co-author of 14 publications related with food microbiology, all published on international journals reviewed by ISI (Institute for Scientific Information of Philadelphia, USA), and 4 chapters in international texts. 
  • 2016 to today, he is member of the Editorial Board of the journal Cell Science. 
  • He is regularly invited as referee by international journal of food microbiology (e.g., American Journal of Enology and Viticulture, Food Microbiology, Archives of Microbiology, Foods, Microorganism, Process Biochemistry). 
  • He has partnered with international university and research institute such as the University of Alberta (Canada), the INRA (Technologie et Analyses Laitières) (France); the Istituto Superiore di Sanità (Italy), and the CIHEAM-MAIB (Mediterranean Agronomic Institute) (Italy).

Biography:

  • Pasquale Filannino graduated in Food Science and Technology In October 2010 with the final grade of 110/110 with honors, working on an experimental thesis entitled: “Effect of lactic acid fermentation by selected autochthonous starter on nutritional and sensory properties of red and green smoothies”.  
He carried out: 
(i) the isolation, typing and identification of lactic acid bacteria from several fruits and vegetables; 
(ii) the selection of a mixed starter; 
(iii) and the setting up of the protocol for processing red and green smoothies, which aimed at guarantying improved safety, antioxidant, texture, color and sensory properties. 
  • In June 2014, he obtained the PhD degree in Food Microbiology, Technology, Safety, and Chemistry from the University of Bari Aldo Moro, with a dissertation on “Fermented vegetables and fruits: exploitation of the metabolism of lactic acid bacteria”. 
  • His research was focused on metabolic strategies adopted by Lactobacillus spp. under environmental conditions, such as those characterizing vegetables and fruits. 
  • In particular, he investigated the metabolic mechanisms of growth and maintenance of Lactobacillus plantarum, which depended on vegetable and fruit habitats and in part differed from other well described responses in other food ecosystems.
  • He is currently employed as third-year Post-Doctoral Researcher at the University of Bari Aldo Moro, prosecuting his research on the microbial adaptation to plant niches through the application of HTS technologies. 
  • The research activity of Dr. Pasquale Filannino is summarized in 14 scientific publications in international peer-reviewed journals (Institute for Scientific Information of Philadelphia, USA), 4 book chapters, and 5 contributions published in national and international conference proceedings from 2013 to date. 
  • Additionally, Pasquale Filannino contributed to the training of other master's and PhD students.