Prof. Carlo Giuseppe Rizzello has been a full professor in food microbiology at the Department of Environmental Biology at La Sapienza University of Rome since November 2020. He achieved an honors-grade MSc in agricultural science and technology from the University of Bari. He has a PhD in “Microbiology, Health and Chemistry of Foods” from the Department of Plant Protection and Applied Microbiology at the University of Bari in 2006, having worked on “Bioactive proteins and peptides”. He was a researcher at the University of Bari (Department of Soil, Plant and Food Science) from January 2009 to October 2015 and an associate professor in food microbiology at the University of Bari (Department of Soil, Plant and Food Science) from October 2015 to November 2020. He is a member of the editorial boards of the International Journal of Food Microbiology and Frontiers in Microbiology and Foods. He is a co-editor of the books Biotecnologia dei prodotti lievitati da Forno (Casa Editrice Ambrosiana) and Basic Methods and Protocols on Sourdough (Springer Nature).
Well done!
