DIBAF - DIPARTIMENTO PER LA INNOVAZIONE NEI SISTEMI BIOLOGICI, AGROALIMENTARI E FORESTALI
ruzzi@unitus.it
Maurizio Ruzzi earned a Degree in Biological Sciences with honors from Sapienza University of Rome in 1983. He has been awarded several fellowships, both from Italian (Istituto Pasteur – Fondazione Cenci-Bolognetti, CNR) and international institutions (Heinrich-Heine University of Duesseldorf, Germany, and André Lwoff Institute of Cancer Research in Villejuif, France). He is an associate professor of fermentation technology at the University of Tuscia, Viterbo. He is the author and co-author of more than 100 publications in peer-reviewed journals, book chapters, and conference proceedings. He has coordinated over 25 national and international research projects and supervised more than 30 MSc, PhD, and Postdoc students. H index=28 (Scopus)/30 (Web of Science) [update november 7th 2024].
CHIM/11 CHIMICA E BIOTECNOLOGIA DELLE FERMENTAZIONI
| SUBJECTS | |
|---|---|
| Fermentation chemistry and biotechnology | - |
| Food bioprocesses and advanced microbial methodologies | - |
| Fermentation chemistry and biotecnology | - |