The Cheeses of Italy: Science and Technology

His main research areas concern Food Microbiology with a specific expertise in Dairy microbiology. The main part of his research work was dedicated to the study of lactic acid bacteria used in Dairy fermentations, with particular regard to their technological performances. His research activity can be resumed as follows: [i] Microbiology and technology of dairy products; [ii] Molecular microbiology and biotechnology of lactic acid bacteria [iii] population dynamics and behavior of lactic acid bacteria in food fermentation; [iv] microbial interactions in natural food ecosystems; [v] microbial enzymatic activities and cheese ripening; [vi] food safety and processing; and [vii] human intestinal microbiome in response todietary habits, diseases and food intolerance. He has authored about 300 publications that relate to the microbiology of dairy food, most of them (ca. 150) in international journals. He is author of the book "MICROBIOLOGIA E TECNOLOGIA LATTIERO-CASEARIA, Qualità e sicurezza" 2006, Ed Tecniche Nuove (Milano)  ISBN 8848118178". He is co-editor of a international book: Randazzo C. L., Caggia C., Neviani E. (2013): Cheese Ripening: Quality, Safety and Health Aspects. Nova Science Publishers. Hauppauge NY, USA. ISBN - 978-1-62417- He also published different chapters on International and National Books.



Patrick F. Fox is Emeritus Professor of Food Chemistry at University College, Cork, Ireland. His teaching and research interests are on various aspects of Dairy Chemistry, especially , the production and ripening of cheese, heat stability of milk, physico-chemical properties of milk proteins and dairy enzymology. He is the author or co-other of about 600 peer-reviewed publications, author or editor of about 30 books on Dairy Chemistry and one of the founding editors of the International Dairy Journal in 1990.