Fermentation Technology

Marco Gobbetti

Marco Gobbetti
Professor, Faculty of Agriculture
University of Bari, Italy

Biography

Marco Gobbetti is full professor of Applied Microbiology at the Faculty of Agriculture, University of Bari. He has been a member of the Scientific Committee of the II International Symposium on Sourdough (Brussells, 2003), Food Micro-2006 (Bologna, 2006), Cheese Science (Sydney, 2006), III International Symposium on Sourdough (Bari, 2006), International Symposium on Gluten Free Products (Cork, 2007), IV International Symposium on Sourdough (Munich, 2009) and Cheese Science 2010 (Auckland). He is speaker at International Conferences that relate to the food microbiology.  He is associate editor of the journal IJFS. He is member of the Editorial Board of the journals IDJ, IJFM and FM. He is the author of about 270 publications that relate to the microbiology of food. As reported today by ISI Web of Science, the publications reviewed were cited 2,789 times, with an average of citations for each equal to 18:59 and an index "h" equal to 33.
 

Research Interest

Marco Gobbetti research interest relate to microbiology of food