GERVASI Teresa

Dr. Teresa Gervasi is Associate Professor of Fermentations Chemistry (CHEM07/C ) of the University of Messina. She graduated in Biology at the University of Messina, Faculty of Science MM. FF. NN. cum laude, arguing the experimental thesis "Production of astaxanthin from Phaffia Rhodozyma by a controlled fermentative process". Being a PhD student in “Chemistry and Food Safety”, she received her doctoral training at the University of Messina and at the Institute of Food Research (Norwich, UK). In April 2013 she obtained the title of “Doctor Europaeus” defending the thesis "Discovery and analysis of a novel bacteriophage infecting Clostridium perfringens and subcloning and expression of its endolysin into Lactobacillus johnsonii: a potential control system against contamination in the food chain". Since 2014 she has been “Cultore della materia” for the teaching of “Fermentation chemistry” at the University of Messina. She has been awarded several scholarships at the same University. Dr Gervasi teaches the courses "Fermentation chemistry" in the degree course in Biotechnology of the University of Messina. She has collaborated with several international scientific institutions in the following areas: Fermentation Chemmistry, Microbial Biotechnologies, Food Chemistry and Microbiology. She has published more than 57 research articles in SCI(E) journals.