Vincenzo Fiore

Project Title

Controlling Bacillus spores in dairy powders: factors affecting behaviour during processing conditions

Overview

Vincenzo is an Italian PhD researcher at the Food Safety Department. of Teagasc and University College Dublin. Vincenzo does research in Food Safety and Microbiology. The focus of his current project is on the presence of Bacillus cereus and other spore formers in the skim milk powder production process.

Several factors are taken into account including:

• the season
• the stage of process
• cleaning methods etc.

The project aims to explore opportunities for enhancing control conditions for spore microbial safety with minimising processing of dairy products.

Vincenzo holds a BSc in Food Science and Technology at the University of Bari “Aldo Moro” and completed MSc in Food Safety and Food Risk Management at the University of Parma. He belongs to a third generational line of dairy farmers and he gained expertise in farm management, cheese making and dairy milk quality. He was an intern in different laboratories of a local dairy company in his home town Gioia del Colle, joining two quality assurance teams. During the MSc thesis internship at the Animal Production Department of the University of Parma he joined the research team on projects cheese making traits of bovine and ewe’s milk.

Programme Area: Food Safety

Supervisors: Triona O’Brien, Geraldine Duffy, Francis Butler.

Location: Teagasc Moorepark, Fermoy, Co. Cork

Funding Source: Teagasc