Research Focus

My research examines the role of microorganisms in food systems, with particular emphasis on fermented products and their microbiota. My work integrates molecular biology, microbiological methods, and high-throughput sequencing approaches to characterize microbial communities and assess their implications for food safety and quality.

A central area of my research investigates the behavior and gene expression of foodborne pathogens, including Listeria monocytogenes and Staphylococcus aureus, during food processing and storage. This work contributes to a better understanding of microbial risk in traditional and artisanal food products.

My earlier research in plant biotechnology focused on gene expression during fruit development and ripening, as well as mechanisms of stress tolerance in plants, including oxidative stress and metabolic regulation.

Research Interests

• Food microbiology and food safety

• Microbial ecology of fermented foods

• Biotechnology applications in food systems

• Gene expression and stress responses in biological systems

• Plant biochemistry and biotechnology

Ongoing and Recent Projects

• Fermentation microbiome analysis: Investigation of the microbiome evolution during fermentations using high-throughput sequencing.

• Food safety practices in community settings: Evaluation of food hygiene perceptions and practices in institutional and community food environments.

• Probiotics and inflammation: Collaborative research on probiotic strains as adjuncts in the management of inflammatory conditions, including periodontal disease.