Francesca Luziatelli

Francesca Luziatelli has a degree in Biological Science and a Ph.D. in Food Biotechnology (both obtained at the University of Tuscia, Viterbo - Italy). Her scientific activity has been mainly dedicated to the develop microorganisms of industrial and agri-food interest; the optimization of fermentation processes, the production of microbial metabolites and recombinant proteins; the characterization of plant and animal associated microorganisms through molecular tools (Next Generation Sequencing) and the development of novel plant biostimulants based on microorganism. She is an associate professor of fermentation technology at University of Tuscia, Viterbo. He is the author and co-author of more than 30 publication.