The section experience is about food microbiology, food biochemistry, food safety, environmental microbiology and molecular biotechnology applied to biosensor utilization, having as their mission to address food safety and quality issues through basic and applied research. Our goal is generation of new knowledge in order to address threats or risks to human health and environment, and to develop effective means for their mitigation. 
Examples are our research are:
- development of molecular methods for pathogen detection and microbial flora dynamics evaluation during food fermentation, and for identification of soil microbes,
- molecular probe design for biosensor optimization,
- carbon and nitrogen cycles and related bacteria, hydrocarbon degradation, arsenic geocycle, microbial decontamination, 
- bacterial inactivation by essential oils,
- Bacillus cereus spore properties, 
- mathematical modeling for growth/no-growth of pathogens, 
- ecology of moulds in San Daniele ham and toxinogenicity of isolates, 
- proteomic characterization of meat products, 
- mitochondrial function and diet intervention.

Prof. Giuseppe Comi

Prof.ssa Mara Lucia Stecchini

Prof. Marcello Civilini

Prof.ssa Lucilla Iacumin

Prof.ssa Marisa Manzano

Prof.ssa Giovanna Lippe

Dott.ssa Michela Maifreni

Dott.ssa Marilena Marino