Carlo Giuseppe Rizzello

8th International Conference on MICROBIAL DIVERSITY September 23-26, 2025 – Rome, Italy md25.simtrea.org #md2025 @SapienzaRoma #microbiology #biodiversity #FoodMicrobiology #ScientificConference #AcademicTwitter #CallForAbstracts #TechnologicalTransfer

See this Instagram photo by @microbites_sapienzalab instagram.com/p/C3IGbGMCPon/…

New day, new sessions at #md2023. Welcome back to #paganinicongressi microbiologists! Let’s start the morning session with the #environment microbiota as a tool for a sustainable future. Chairs: Professor @EnvMicroSafety, Professor Monica Agnolucci and Professor @CarloRizzelo.

Workshop @EITFood in @SapienzaRoma: dettagli e iscrizione al link: eventbrite.com/e/biglietti-al…

#METROFOOD-IT, l'ambiziosa infrastruttura di ricerca per la qualità e la sicurezza agro-alimentare è pronta aa partire. Orgogliosi del risultato e ansiosi di lavorare insieme al più presto. Complimenti a Cesare @cx66rm e al team progettuale! twitter.com/cx66rm/status/…

Bioplastic from fermentation of wasted bread in... seawater. Our last research, released today. #sapienza #uniba Exploitation of wasted bread as substrate for polyhydroxyalkanoates production through the use of Haloferax mediterranei and seawater frontiersin.org/articles/10.33…

In Puglia arriva Iuppi, il gelato inclusivo (e brevettato) della startup da 2,5 milioni: "È per tutti" bari.repubblica.it/cronaca/2022/0… via @repubblica

Did you just finish your Ph.D. in Food Science and are looking for a position to improve your competencies and knowledge? Find here the opportunity for a Post-doc position (2 years) at the University of Rome - La Sapienza. The res…lnkd.in/eHeiYQnr lnkd.in/eYVzbaPi

Oggi, registrazione gratuita al link: eventbrite.com/e/biglietti-ca…

📸🍦Il trasferimento tecnologico di Sapienza protagonista nel food & beverage: nasce un innovativo gelato funzionale vegetale, gluten- e lactose free e con batteri lattici vitali [leggi su ➡️bit.ly/gelato-funzion…] #Smfn_Sapienza #Dba_Sapienza (foto da Instagram.com/SapienzaRoma)

#mdpifoods Recommend the Editor's Choice Paper🥳 "Recent Advances in the Use of #Sourdough Biotechnology in #Pasta #Making" by Carlo Giuseppe Rizzello et al Details at mdpi.com/2304-8158/8/4/…

Welcome to the final workshop of the Funbrew project! when: 30.06.21, 11.30-13.30 🍺🍞 Our main results and what the future holds at: eventbrite.com/e/brewers-spen… @EventbriteUK @susfood_eranet @EITFood

@funbrewproject - @susfood_eranet - new article on Microbial Cell Factories! "Brewers’ spent grain as substrate for dextran biosynthesis by Leuconostoc pseudomesenteroides DSM20193 and Weissella confusa A16" …robialcellfactories.biomedcentral.com/articles/10.11…

Here it is our article on the antioxidant properties of bioprocessed brewers' spent grain! @funbrewproject @GrainScience #funbrew #Sustainability #circulareconomy frontiersin.org/articles/10.33…

FUNBREW project on FEMS website! fems-microbiology.org/what-is-the-fu…