Prof. Giuseppe Comi

Full professor in Food Microbiology at the University of Udine. Scientific Coordinator of different Italian projects (PRIN, CNR, Friuli Regional projects) and EEC project. Documents: 206; Citations: 5180; h-index: 42 (www.scopus.com). Editorial board of 5 International Journals: Associate Editor-in-chief di Microorganisms. Editorial board Food Microbiology, https://www.evise.com Chapters of books: 22. Research interests: His scientific activities include work on meat, meat products, fish, fish products, and other foods, in particular, their chemical, biological, and microbiological characteristics, the evaluation of indexes of freshness, quality, and technological problems. The topics include microbial starters for the production of sausages, yeasts from grapes and musts; apiculate yeasts for the production of low-alcohol drinks; antimicrobial compounds to inactivate pathogens in food (essential oils, bacteriocins, etc.); bioprotective starters for meat and meat products; probiotic yeasts and lactic acid bacteria. He is a co-author of a Patent Pending for a molecular method.