Zannini Place and date of birth: Jesi, 13th May 1978 Home ... - Bio erg

Name: Emanuele
Last name: Zannini
Place and date of birth: Jesi, 13 th May 1978
CURRICULUM VITAE ET STUDIORUM
Home Address: Apt.29, The Garnish, Lancaster Gate, Lancaster Quay, Western road, Cork,
Ireland
E-mail: e.zannini@ucc.ie
Nationality: Italian
Telephone: Office +353 21 4902388; Fax +353 21 4270213; Mobile. +39 3468139875/
+353 087 1416525
Present Position: Senior Researcher to the School of Food and Nutritional Sciences at
University College Cork, Cork – Ireland.
Education:
07/1997 Diploma degree in technical agriculture - State Technical Institute of
Agrarian "G.Vivarelli Fabriano (An)
Grade 60/60
06/2002 Master degree with honours in: Agricultural and Technology Sciences.
University Polytechnic of Marche - Ancona (Italy). Title of the experimental
thesis: Selection of autochtonous lactic acid bacteria starter isolated from
"Canestrato pugliese." DOP cheese.
Graduate with honours
07/2004 2 nd Master degree with honours in: Quality Management System (SGQ –
norms ISO 9000 / ISO 14000 / EMAS) in the food chain and Hazard analysis
and critical control points (Haccp) University Polytechnic of Marche -
Ancona (Italy). Title of the Master thesis: Analysis of the Regulations (CE)
n.852-853-854/04
Graduate with honours
05/2006 – 05/2007 Exchange PhD student period at the Department of Agricultural, Food and
Nutritional Science - University of Alberta Edmonton (Canada).Research
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theme “Potential of sourdough lactic acid bacteria to produce hydroxy fatty
acid (OH-FAs) with antifungal activity. Co-Supervisor Prof. Michael Ganzle.
12/2007 Ph.D. degree in Applied Biomolecular Science- University Politechnic of
Marche Ancona –Italy.
Title of the PhD thesis: Sourdough lactic acid bacteria: biopreservation of
bakery products by the production of antifungal metabolites. Supervisor Prof
Francesca Clementi.
Work experiences:
July - September 1997/1998/1999/2000
Work in analysis laboratory of the sugar refinery - SADAM of Jesi with
duty of supervisor.
06/2002 - 10/2004 – Fellowship at the Dept. of Food Science at Faculty of Agriculture, University
Polytechnic of Marche at Ancona (Italy) in the laboratory of Microbiology
of Prof. F. Clementi.
Main field research: studies of physiology and technological characteristic of
lactic acid bacteria isolated from different fermented food (cheese and
sourdough products)
11/2007 - 10/2009– Posdoc position at the Dept. of Food Science at Faculty of Agriculture,
University Polytechnic of Marche at Ancona (Italy) in the laboratory of
Microbiology of Prof. F. Clementi.
Main field research: studies of physiology and technological characteristic of
lactic acid bacteria isolated from different fermented food (cheese and
sourdough products)
10/2008 - 11/2009 Contract Professor of instrumental chemical analysis /Post-doc contract at the
Dipartimento di Scienze Alimentari, Agro-Ingegneristiche Fisiche,
Economico-Agrarie e del Territorio – SAIFET - University Polytechnic of
Marche, Ancona (Italy).
Qualifications:
01/2003 Habilitated to the profession of Agronomist after succeeding the state exam.
02/2003 Course of UF7MF Tangential cross-flow filtration held by the Schleicher &
Schuell
08/2003 Intensive English course at the Emerald Institute, Wagner College, Manhattan
(New York).
07/ 2004 Qualification of Auditor/Lead Auditor ISO 9001:2000 obtained from DNV
Knowledge Institute (CEPAS qualification)
02/2005 Registration to civil court expert witness
04/2005 Obtained the European Computer Driving Licence ( ECDL)
15-18 th June 2005 Certificate of attendance to the 2 nd Course on Sourdough Fermentation –
Alghero, Sardinia, Italy.
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Pubblications
1. E. Zannini, S. Santarelli, A. Osimani, L. Dell’Aquila, F. Clementi. 2005. Effect of process
parameters on the production of lactic acid bacteria in batch fermentation 2005. Annals of
Microbiology 55 (4): 273-278.
2. L. Aquilanti, G. Silvestri, S. Santarelli, E. Zannini, A. Osimani, G. Musciano, D. Bruglieri,
F. Clementi. 2006. Caratterizzazione fenotipica e genotipica di batteri lattici isolati da
formaggio Pecorino marchigiano. Scienza e Tecnica Lattiero Casearia, 57 (5), 319-329.
3. E. Zannini, M. Paoloni, R.. Papa, F. Clementi. 2006. Impiego di impasti acidi selezionati
per la panificazione con farina di orzo. Tecniche Molitorie 57 (6) 650-658.
4. L. Aquilanti, L. Dell’Aquila, E. Zannini, A. Zocchetti and F. Clementi. 2006. Resident
lactic acid bacteria in raw milk Canestrato Pugliese cheese. Letters in Applied
Microbiology. 43: 161-167.
5. L. Aquilanti, E. Zannini, A. Zocchetti, A. Osimani, F. Clementi. 2007. Polyphasic
characterization of indigenous lactobacilli and lactococci from PDO Canestrato Pugliese
cheese. LWT-Food Science and Technology. 40: 1146-1155.
6. L. Aquilanti, G. Silvestri, E. Zannini, A. Osimani, S. Santarelli and F. Clementi 2007.
Phenotypic, genotypic and technological characterization of predominant lactic acid bacteria
in Pecorino cheese from central Italy. Journal of Applied Microbiology. 103: 948–960.
7. Silvestri G., Garofano C., Aquilani L., Zannini E., Bottega G., Fongaro L., Clementi F.
2008. Sofficità del Panettone:i risultati di una ricerca applicata. Industrie Alimentari. (479)
349-354
8. Osimani A., E. Zannini, L. Aquilanti, I. Mannazzu, F. Comitini, F. Clementi. 2009. Lactic
acid bacteria and yeasts from wheat sourdoughs of the Marche region. Italian Journal of
Food Science (21) 269-286.
9. Zannini, E., Garofalo, C., Aquilanti, L., Santarelli S., Silvestri G., Clementi, F.,2009 .
Microbiological and technological characterization of sourdoughs destined for bread-making
with barley flour. Food Microbiology (26); 744-753.
10. Phiarais, B. P. N., Mauch, A., Schehl, B. D., Zarnkow, M., Gast, M., Herrmann, M.,
Zannini, E., and. Arendt K.E., 2010. Processing of a top fermented beer brewed from 100
% buckwheat malt with sensory and analytical characterization. Journal of Institute of
Brewing - in press.
11. Liam A.M. Ryan, Emanuele Zannini, Fabio Dal Bello, Agata Pawlowska, Peter Koehler,
and Elke K. Arendt. 2011. Lactobacillus amylovorus DSM 19280 as novel food-grade
antifungal agent for bakery products. International Journal of Food Microbiology – in press
12. Edith K. Hüttner, Fabio Dal Bello, Emanuele Zannini and Elke K. Arendt. 2011.
Physicochemical properties of oat varieties and their potential for bread making. Cereal
Chemistry- in press.
13. Alice V Moroni, Fabio Dal Bello, Emanuele Zannini, Elke Arendt. 2011. Impact of
sourdough on buckwheat flour, batter and bread: biochemical, rheological and textural
insights. Journal of Cereal Science- in press.
Book chapters
1. Babini V., Zannini E. 2008. " Batteri alterativi, patogeni e indicatori di igiene". In:
“Laboratorio Didattico di Microbiologia” A. Vaughan, P. Buzzini, F. Clementi. Casa
Editrice Ambrosiana; pp.239-243.
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2. Zannini E., Garofalo C., Clementi F. 2010. “I prodotti dolciari lievitati italiani“ in
“Biotecnologie dei prodotti da forno” Gobbetti M., Corsetti A. Casa Editrice Ambrosiana;
Cap.13; 243-262.
3. Hager, A., S., Zannini, E., Arendt K.E. 2010. Formulating bread for specific dietary
requirements. In: Bread making: Improving quality. Edited by Stanlay Cauvain. In press for
publication - Woodhead publishing.
Conferences proceedings
1. L. Dell’Aquila, L. Aquilanti, E. Zannini, A.L. Zocchetti, F. Clementi. Impiego di tecniche
molecolari per l’identificazione e biotipizzazione di popolazioni microbiche da produzioni
casearie artigianali. Atti 30° Congresso SIM (Società Italiana di Microbiologia). 2002, 6-8
Ottobre, Catania, pp. 107.
2. C. Garofalo, E. Zannini, A. Osimani, S. Santarelli, L. Aquilanti, F. Clementi. Lieviti e
batteri lattici negli impasti acidi della regione Marche. Atti 1° Convegno Società Italiana di
Microbiologia Agro-Alimentare e Ambientale (SIMTREA), 2006, 18-19 Luglio, Bologna,
pp. 84.
3. E. Zannini, C. Garofalo, G. Silvestri, M. Paoloni, A. Osimani, S. Santarelli, L. Aquilanti, F.
Clementi. Valutazione della performance di panificazione e complessità microbica di madri
acide con farina d’orzo. Atti 34° Congresso SIM (Società Italiana di Microbiologia), 2006,
15-18 Ottobre, Genova, pp. 49.
4. Silvestri G., Aquilanti L., Zannini E., Osimani A., Clementi F. 2006. Selezione di batteri
lattici autoctoni per la formulazione di starter caseari. Atti 4° Convegno Associazione
Italiana Società Scientifiche Agrarie (AISSA) "Qualità e sostenibilità delle produzioni
agrarie, alimentari e forestali", 5-6 dicembre 2006, Mosciano Sant'Angelo (TE), pp. 217.
5. Garofalo C., Silvestri G., Santarelli S., Zannini E., Paoloni M., Osimani A., Aquilanti L.,
Clementi F. 2006. Studio della complessità microbica di madri acide selezionate impiegate
nella panificazione con farine d'orzo. Atti 4° Convegno Associazione Italiana Società
Scientifiche Agrarie (AISSA) "Qualità e sostenibilità delle produzioni agrarie, alimentari e
forestali", 5-6 dicembre 2006 , Mosciano Sant'Angelo (TE), pp. 115.
6. E. Zannini. The Use of sourdough to improve rheological properties and shelf life of baked
goods. 11 th Workshop on the Developments in the Italian PhD Research on Food Science
and Technology, pp 438-439.Università di Teramo, Mosciano Sant’Angelo, 27-29
Settembre.2006
7. Garofalo, E. Zannini, L. Aquilanti, M. De Pasquale, Sargentoni T., G. Silvestri, F.
Clementi. 2006. DGGE analysis of yeast and lactic acid bacteria populations during the
production process of Panettone. 3° International Symposium on Sourdough, Bari-Italy 25-
28 October 2006 pp. 24
8. Zannini E.. 2007. Potential of sourdough lactobacilli to produce hydroxy fatty acid with
antifungal activity. Proceedings o f 12th Workshop on the Developments in the Italian PhD
Research on Food Science and Technology Università degli Studi Mediterranea di Reggio
Calabria.
9. E. Zannini, C. Garofalo, L. Aquilanti, V. Ciavotta, S. Sparvoli, G. Silvestri, F. Clementi.
Antifungal activity of sourdough lactic acid bacteria for the biopreservation of baked goods.
Atti “9 th International Symposium on Lactic Acid Bacteria”, 31 Agosto-4 Settembre 2008,
Egmond aan Zee (Holland), F051.
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10. Zannini E., Garofalo C., Aquilanti L., Sparvoli V., Lasca F., Clementi F. 2008. Selezione e
impiego di batteri lattici degli impasti acidi per la bioconservazione dei prodotti da forno.
Atti 6° Convegno Associazione Italiana Società Scientifiche Agrarie (AISSA) "Agricoltura,
paesaggio e territorio tra conservazione e innovazione: il ruolo della ricerca", 26-28
novembre 2008, Imola (BO), pp. 1-4.
11. Babini V., Santarelli S., Aquilanti L., Osimani A., Garofalo C., Silvestri G., Zannini E.
Traceability of artisan raw milk cheeses of the Marche region: a preliminary approach.
Methods and Issues in Cheese Authenticity Studies. Avellino 3-5- September 2009
12. Zannini E., Sparvoli V., Lasca F., Clementi F. 2009. Antagonismo batteri lattici-funghi:
segnali utili al biocontrollo degli alimenti. Congresso SIM 11-14 Ottobre 2009
13. Zannini E., Garofalo C., Aquilanti L., Silvestri G., Ciavotta V., Sparvoli V., Lasca F.,
Clementi F. Selection of sourdough lactic acid bacteria with antifungal activity as
biopreservative agents in baked goods. 4th International Symposium on Soudough October
14-17, 2009, Technische Universität München, 85350 Freising-Weihenstephan, Germany
14. Garofalo C., Aquilanti L., Zannini E., Santarelli S., Silvestri G., Sparvoli V., Mariotti M.,
Clementi F. Microbiological and technological aspects of sourdoughs for bread-making with
barley flour. 4th International Symposium on Soudough October 14-17, 2009, Technische
Universität München, 85350 Freising-Weihenstephan, Germany.
15. Ozge Kahraman, Emanuele Zannini, Lucia Aquilanti, Cristiana Garofalo, Gloria
Silvestri,Ebru Tekin, Francesca Clementi. Response Of Lactic Acid Bacteria To Zinc Salts
Usable For Supplementation Of Fermented Milk And Milk-Based Products. Atti 7°
Convegno Associazione Italiana Società Scientifiche Agrarie (AISSA) “Agricoltura, qualità
dell’ambiente e salute” Ancona 2-4 December. 2009 p.28
16. Kahraman O., Lucia Aquilanti, Emanuele Zannini, Cristiana Garofalo, Ebru Tekin, Gloria
Silvestri, Francesca Clementi, Manufacture of zinc-fortified dairy products with selected
multi- and mixed-strain starter cultures. 1st International Congress on Food Technology
November 03-06, 2010, p. 192 Antalya/Turkey.
17. Lucia Aquilanti, Emanuele Zannini, Cristiana Garofalo, Ozge Kahraman, Ebru Tekin, Gloria
Silvestri, Alessandra Leoni, Cristiana Chiavari, Luigi Grazia, Francesca Clementi. Zinc
Fortified Milk for Functional Dairy Products: the Response of Lactic Acid Bacteria.
USA/Ireland functional foods conference 9 th -11 th March 2010
18. Mauch A, Dal Bello F, Coffey A, Zannini E and Arendt E. K. 2010. The use of Lactobacillus
brevis PS1 to in vitro 1 inhibit the outgrowth of Fusarium culmorum and other common
Fusarium species found on barley. Proceedings of the International Conference on
Antimicrobial Research (ICAR2010), page 568, 3-5 November, Valladolid (Spain).
19. Belz M, Mairinger R, Zannini E, Ryan LAM and Arendt E. K. 2010. The impact of salt
reduction on the microbial shelf life of bread. Proceedings of the International Conference on
Antimicrobial Research (ICAR2010), page 524, 3-5 November, Valladolid (Spain).
20. Liam A.M. Ryan, Fabio Dal Bello, Zannini E., Agata Pawlowska, Peter Koehler, Arendt E.K.
2010. Lactobacillus amylovorus LA 19280 as novel food-grade antifungal agent for bakery
products. Proceedings of the International Conference on Antimicrobial Research
(ICAR2010), page 254, 3-5 November, Valladolid (Spain).
Patent
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E.Zannini, C. Garofalo, L. Aquilanti, F. Clementi, V. Sparvoli, G. Picariello, R. Coppola.
Brevetto per invenzione industriale: (Method for the prevention of mould spoilage of bakery
products) Metodo per la prevenzione del deterioramento fungino dei prodotti da forno.
Codice deposito AN2009/A00007
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