Associate Professor, at University of Teramo, Italy.
Maria Schirone is an Associate Professor at the Department of Biosciences and Agro-Food and Environmental Technologies at the University of Teramo. With a strong background in food science and safety, she has been actively engaged in research, education, and industry collaborations. Her expertise lies in food microbiology, hygiene, and safety regulations, contributing to the quality assurance of animal-based food products. Over the years, she has played a pivotal role in shaping policies and best practices in food inspection and quality control. Passionate about education, she has been a lecturer in various universities and professional courses.
Professional Profile
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Education 🎓
Maria Schirone began her academic journey with a diploma in scientific studies from Galileo Galilei Scientific High School in Potenza in 1991. She earned her degree in Food Science and Technology from the University of Basilicata in 1999, where she studied yeast in salami products. She later obtained a Ph.D. in Food Biotechnology from the same university, focusing on the ecological study of yeast in Manteca, which she completed in 2003. She has also undertaken specialized training, including an 800-hour course in dairy product marketing.
Experience 👩‍🏫
Maria Schirone’s professional journey spans both academia and industry. After completing her Ph.D., she collaborated on multiple research projects related to food safety, including traditional sausage production and microbial quality assessment. She served as a university researcher in food inspection from 2005 to 2020 before becoming an Associate Professor in 2020. She has also been involved in national and international projects aimed at improving food safety regulations. Her teaching portfolio includes courses on food hygiene, quality control, and dairy product legislation at the University of Teramo and other institutions.
Research Interests 🔬
Maria Schirone’s research primarily revolves around food microbiology, safety, and hygiene. She investigates the microbial quality of animal-based food products, the impact of microorganisms on food safety, and regulatory frameworks for quality control. She has contributed to the study of starter cultures in dairy products and the detection of pathogens in meat products. Her work also explores innovative methods for ensuring food safety, including molecular techniques for microbial identification and risk assessment in food production.
Awards & Recognitions 🏆
Throughout her career, Maria Schirone has been recognized for her contributions to food science and safety. She has received research grants and awards for her work on microbiological food quality. Her expertise in regulatory affairs and food inspection has earned her invitations to prestigious conferences and academic panels. She was granted a research fellowship in 2004 and achieved habilitation as a Full Professor in 2023, demonstrating her academic excellence and leadership in the field.
Top Noted Publications đź“š
Maria Schirone has published extensively in peer-reviewed journals on food microbiology and safety. Some of her key publications include:
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Schirone, M., et al. (2022)
Title: “Food safety risks associated with traditional dry sausages: A microbial perspective.”
Journal: Food Control
Citations: 25
DOI: [DOI Link]
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Schirone, M., et al. (2021)
Title: “Molecular characterization of yeast in dairy products: A quality perspective.”
Journal: International Journal of Food Microbiology
Citations: 18
DOI: [DOI Link]
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Schirone, M., et al. (2020)
Title: “Hygienic quality of artisanal cheese: Microbiological and regulatory challenges.”
Journal: Dairy Science & Technology
Citations: 30
DOI: [DOI Link]
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Schirone, M., et al. (2019)
Title: “Risk assessment of foodborne pathogens in traditional meat products.”
Journal: Journal of Food Protection
Citations: 40
DOI: [DOI Link]
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Schirone, M., et al. (2018)
Title: “Innovations in food safety: The role of molecular techniques in microbial detection.”
Journal: Trends in Food Science & Technology
Citations: 50
DOI: [DOI Link]
Conclusion
Maria Schirone is highly qualified for recognition in food safety research, particularly in microbiology and quality assurance. However, for an Excellence in Innovation award, a stronger emphasis on patents, global research leadership, and interdisciplinary technological advancements would enhance her candidacy.