Food Microbiologist Advancing Food Safety and Fermentation Research
Professor Luca Simone Cocolin is a Full Professor in the Department of Agricultural, Forest and Food Sciences at the University of Turin, Italy, specializing in food microbiology with a focus on food safety and the microbial ecology of fermented foods. His research encompasses developing molecular methods for detecting foodborne pathogens, studying microbial ecology in fermented foods, investigating bioprotection through bacteriocin production, and exploring the human microbiome. With over 300 publications, including 250 in international peer-reviewed journals, Cocolin has made significant contributions to the field, as evidenced by his h-index of 47 and over 7,800 citations. Beyond research, he serves as the President of the Degree Course on Food Science and Technology at the University of Turin, supervises numerous students, and holds key editorial positions, including Editor-in-Chief of the International Journal of Food Microbiology. Through his multifaceted work in research, teaching, and academic leadership, Cocolin continues to advance food microbiology, enhance food safety practices, and optimize fermentation processes in food production.