Master Degree in "Food Science and Technology". PhD in "Soil and Food Sciences - Curriculum Microbiology, Technology, Health and Food Chemistry". Loris Pinto currently works at the Institute of Sciences of Food Production ISPA, National Research Council of Italy, CNR. Loris does research in Food Science and Technology and Food Microbiology. Current research interests are the characterization of lactic acid bacteria to develop functional dairy products, the use of antimicrobial compounds against spoilage and pathogenic bacteria, the characterization of food-related bacteria.