Sandra Torriani

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Foto, November 13, 2017
Position
Full Professor
Academic sector
AGRI-08/A - Agricultural, Food and Environmental Microbiology
Research sector (ERC-2024)
LS9_4 - Microbial biotechnology and bioengineering

LS9_5 - Food biotechnology and bioengineering

Research sector (ERC)
LS9_5 - Food sciences (including food technology, nutrition)

LS9_1 - Non-medical biotechnology and genetic engineering (including transgenic organisms, recombinant proteins, biosensors, bioreactors, microbiology)

Office
Ca' Vignal 2,  Floor 2,  Room 2.46
Telephone
045 802 7921
E-mail
sandra|torriani*univr|it <== Replace | with . and * with @ to have the right email address.

Office Hours

Tuesday, Hours 11:30 AM - 1:00 PM,   Ca' Vignal 2, Floor 2, room 2.46

Curriculum

Main areas of research: microbial ecology of food ecosystems; polyphasic and biotechnological characterization of strains to be used as starter in the agri-food sector and as probiotics; food safety; horizontal gene transfer; biopreservation; impact of diet on the gut microbiome and human health.

Modules

Modules running in the period selected: 103.
Click on the module to see the timetable and course details.

Course Name Total credits Online Teacher credits Modules offered by this teacher
Master's degree in Agri-Food Biotechnology Food microbiology and traceability of microorganisms (2024/2025)   6  eLearning 5  (teoria)
Bachelor's degree in Biotechnology General Microbiology (2024/2025)   9  eLearning 6  (teoria)
Bachelor's degree in Viticultural and Oenological Science and Technology Agricultural and wine microbiology (2023/2024)   12  eLearning 5  MICROBIOLOGIA ENOLOGICA (Teoria)
Master's degree in Agri-Food Biotechnology Food microbiology and traceability of microorganisms (2023/2024)   6  eLearning 5  (teoria)
Bachelor's degree in Biotechnology General Microbiology (2023/2024)   9  eLearning 6  (teoria)
Bachelor's degree in Viticultural and Oenological Science and Technology Agricultural and wine microbiology (2022/2023)   12  eLearning 5  MICROBIOLOGIA ENOLOGICA (Teoria)
Master's degree in Agri-Food Biotechnology Food microbiology and traceability of microorganisms (2022/2023)   6  eLearning 5  (teoria)
Bachelor's degree in Biotechnology General Microbiology (2022/2023)   9  eLearning 5  (teoria)
Bachelor's degree in Viticultural and Oenological Science and Technology Agricultural and wine microbiology (2021/2022)   12  eLearning 5  MICROBIOLOGIA ENOLOGICA (Teoria)
Master's degree in Agri-Food Biotechnology Food microbiology and traceability of microorganisms (2021/2022)   6  eLearning 5  (teoria)
Bachelor's degree in Biotechnology General Microbiology (2021/2022)   9  eLearning 5  (teoria)
Bachelor's degree in Viticultural and Oenological Science and Technology Agricultural and wine microbiology (2020/2021)   12  eLearning 5  MICROBIOLOGIA ENOLOGICA (Teoria)
Master's degree in Agri-Food Biotechnology Food microbiology and traceability of microorganisms (2020/2021)   6  eLearning 5  (teoria)
Bachelor's degree in Biotechnology General Microbiology (2020/2021)   9  eLearning 6  (teoria)
Bachelor's degree in Viticultural and Oenological Science and Technology Agricultural and wine microbiology (2019/2020)   12  eLearning 5  MICROBIOLOGIA ENOLOGICA (Teoria)
1  MICROBIOLOGIA ENOLOGICA [Laboratorio - esercitazioni 2° turno] (Laboratorio)
1  MICROBIOLOGIA ENOLOGICA [Laboratorio - esercitazioni 1° turno] (Laboratorio)
Master's degree in Agri-Food Biotechnology Food microbiology and traceability of microorganisms (2019/2020)   6  eLearning 5  (teoria)
Bachelor's degree in Biotechnology Methods in Microbiology and Genetics (2019/2020)   12  eLearning 1  (teoria Metodologie di microbiologia)
1  [1° turno] (laboratorio Metodologie di microbiologia)
Bachelor's degree in Viticultural and Oenological Science and Technology Agricultural and wine microbiology (2018/2019)   12  eLearning 5  (Teoria enologica)
1  [Laboratorio 2° turno] (Laboratorio enologica)
1  [Laboratorio 1° turno] (Laboratorio enologica)
Master's degree in Agri-Food Biotechnology Food microbiology and traceability of microorganisms (2018/2019)   6  eLearning 5  (teoria)
Bachelor's degree in Biotechnology Methods in Microbiology and Genetics (2018/2019)   12  eLearning 1  (teoria Metodologie di Microbiologia)
2  [laboratorio 1° turno] (laboratorio Metodologie di Microbiologia)
Bachelor's degree in Viticultural and Oenological Science and Technology Agricultural and wine microbiology (2017/2018)   12  eLearning 1  [Laboratorio - esercitazioni 2° turno] (Laboratorio - enologica)
1  [Laboratorio - esercitazioni 1° turno] (Laboratorio - enologica)
5  (Teoria 2)
Master's degree in Agri-Food Biotechnology Food microbiology and traceability of microorganisms (2017/2018)   6  eLearning 5  (teoria)
Bachelor's degree in Biotechnology Methods in Microbiology and Genetics (2017/2018)   12  eLearning 1  (teoria Metodologie di Microbiologia)
2  [1° turno] (Laboratorio Metodologie di Microbiologia)
Bachelor's degree in Viticultural and Oenological Science and Technology Agricultural and wine microbiology (2016/2017)   12  eLearning 5  (Teoria 2)
1  [Laboratorio II Microbiologia enologica] (Laboratorio II)
1  [Laboratorio I Microbiologia enologica] (Laboratorio II)
Master's degree in Agri-Food Biotechnology Food microbiology and traceability of microorganisms (2016/2017)   6  eLearning 5  (teoria)
Bachelor's degree in Biotechnology Methods in Microbiology and Genetics (2016/2017)   12  eLearning 2  [1° turno] (Laboratorio Metodologie di Microbiologia)
1  (teoria Metodologie di Microbiologia)
Bachelor's degree in Viticultural and Oenological Science and Technology Agricultural and wine microbiology (2015/2016)   12    1  [Laboratorio I] (Laboratorio Microbiologia enologica)
1  [Laboratorio II] (Laboratorio Microbiologia enologica)
5  (Teoria Microbiologia enologica)
Master's degree in Agri-Food Biotechnology Food microbiology and traceability of microorganisms (2015/2016)   6    5  (teoria)
Bachelor's degree in Biotechnology Methods in Microbiology and Genetics (2015/2016)   12    2  (laboratorio Metodologie di Microbiologia)
1  (teoria Metodologie di Microbiologia)
Master's degree in Agri-Food Biotechnology Food microbiology and traceability of microorganisms (2014/2015)   6    5  (teoria)
Bachelor's degree in Viticultural and Oenological Science and Technology General and wine microbiology (2014/2015)   12    1  [laboratorio I] (microbiologia enologica laboratorio)
1  [laboratorio II] (microbiologia enologica laboratorio)
5  (microbiologia enologica teoria)
Master's degree in Agri-Food Biotechnology Food microbiology and traceability of microorganisms (2013/2014)   6    5  (teoria)
Bachelor's degree in Viticultural and Oenological Science and Technology General and wine microbiology (2013/2014)   12    2  (laboratorio)
10  (teoria)
Master's degree in Agri-Food Biotechnology Food microbiology and traceability of microorganisms (2012/2013)   6    6 
Bachelor's degree in Viticultural and Oenological Science and Technology General and wine microbiology (2012/2013)   12    2  (Laboratorio)
10  (Teoria)
Master's degree in Agri-Food Biotechnology Food microbiology and traceability of microorganisms (2011/2012)   6    6 
Bachelor's degree in Viticultural and Oenological Science and Technology General and wine microbiology (2011/2012)   12    10  (Teoria)
2  (Laboratorio)
Master's degree in Agri-Food Biotechnology Food microbiology and traceability of microorganisms (2010/2011)   6    6 
Bachelor's degree in Viticultural and Oenological Science and Technology General and wine microbiology (2010/2011)   12    2  (Laboratorio)
10  (Teoria)
University Degree in the Science and Technology of Viticulture and Winemaking (University program until academic year 2008/2009) Agricultural Microbiology (2009/2010)   6    6 
Master's degree in Agri-Food Biotechnology Food microbiology and traceability of microorganisms (2009/2010)   6    6 
Masters in Agroindustrial Biotechnology GMO and GMM (2009/2010)   4    1  MOD 2 TEORIA
0.5  MOD 2 LABORATORIO
University Degree in the Science and Technology of Viticulture and Winemaking (University program until academic year 2008/2009) Oenological Microbiology (2009/2010)   6    6 
University Degree in the Science and Technology of Viticulture and Winemaking (University program until academic year 2008/2009) Agricultural Microbiology (2008/2009)   6    1  Laboratorio
5  Teoria
Masters in Agroindustrial Biotechnology GMO and GMM (2008/2009)   4    1  Mod 2 teoria
0.5  Mod 2 laboratorio
University Degree in the Science and Technology of Viticulture and Winemaking (University program until academic year 2008/2009) Oenological Microbiology (2008/2009)   6    1  Laboratorio
5  Teoria
Bachelor in Viticultural and Oenological Science and Tecnology (until 2006-2007 academic year) Agricultural Microbiology (2007/2008)   6    5  Teoria
1  Laboratorio [I turno]
1  Laboratorio [II turno]
Bachelor in Agroindustrial Biotechnology (until 2008-2009 academic year) Applied Microbiology (2007/2008)   7    1  Microbiologia alimentare laboratorio
2.5  Microbiologia alimentare
Masters in Agroindustrial Biotechnology GMO and GMM (2007/2008)   4    1  Mod. 2 Teoria
0.5  Mod. 2 Laboratorio
Bachelor in Viticultural and Oenological Science and Tecnology (until 2006-2007 academic year) Oenological Microbiology (2007/2008)   6    1  Modulo II (laboratorio) [II turno]
3  Modulo I (teoria)
1  Modulo II (laboratorio) [I turno]
2  Modulo II (teoria)
Bachelor in Viticultural and Oenological Science and Tecnology (until 2006-2007 academic year) Agricultural Microbiology (2006/2007)   6    5  Teoria
1  Laboratorio
Bachelor in Agroindustrial Biotechnology (until 2008-2009 academic year) Applied Microbiology (2006/2007)   7    1  Microbiologia alimentare laboratorio
2.5  Microbiologia alimentare teoria
Bachelor in Viticultural and Oenological Science and Tecnology (until 2006-2007 academic year) Oenological Microbiology (2006/2007)   6    3  Modulo I
Bachelor in Agroindustrial Biotechnology (until 2008-2009 academic year) Applied Microbiology (2005/2006)   7    5  Teoria
2  Laboratorio
Masters in Agroindustrial Biotechnology GMO and GMM (2005/2006)   4    0.5  Laboratorio
1  Teoria
Bachelor in Viticultural and Oenological Science and Tecnology (until 2006-2007 academic year) Oenological Microbiology (2005/2006)   6    3  Modulo I
Bachelor in Agroindustrial Biotechnology (until 2008-2009 academic year) Applied Microbiology (2004/2005)   7     
Bachelor in Agroindustrial Biotechnology (old system) Food Microbiology (2004/2005)   0     
Masters in Agroindustrial Biotechnology Micro-organism biotechnology (2004/2005)   5      modulo I
Bachelor in Viticultural and Oenological Science and Tecnology (until 2006-2007 academic year) Oenological Microbiology (2004/2005)   6     
Bachelor in Agroindustrial Biotechnology (until 2008-2009 academic year) Applied Microbiology (2003/2004)   7     
Bachelor in Agroindustrial Biotechnology (old system) Food Microbiology (2003/2004)   0     
Bachelor in Agroindustrial Biotechnology (until 2008-2009 academic year) Applied Microbiology (2002/2003)   7     
Bachelor in Agroindustrial Biotechnology (old system) Food Microbiology (2002/2003)   0     
Bachelor in Agroindustrial Biotechnology (old system) Agricultural and Forestry Microbiology (2001/2002)   90     
Bachelor in Agroindustrial Biotechnology (old system) Food Microbiology (2001/2002)   60     
Bachelor in Agroindustrial Biotechnology (old system) Food Microbiology (2000/2001)   60     

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  • Insegnamenti di Terza Missione: insegnamenti che fanno parte di Corsi di Studio come Corsi di formazione continua, Corsi di perfezionamento e aggiornamento professionale, Corsi di perfezionamento, Master e Scuole di specializzazione.

Research groups

Food Microbiology Laboratory
The expertise of the group concerns the molecular study of microorganisms related to food production and preservation, including pro-technological microorganisms relevant in the production as well as spoiling microorganisms that may occur, and molecular mechanisms of synergy and antagonism.
Research interests
Topic Description Research area
Genetica e genomica di microrganismi di interesse agro-alimentare Caratterizzazione genetica e genomica di specifici ceppi di lieviti e batteri utili per applicazioni biotecnologiche in ambito agro-alimentare e salutistico (es. sviluppo e/o miglioramento di alimenti, bevande e integratori ad alto valore aggiunto). Genetica e genomica umana, vegetale e microbica
Applied biotechnology (non-medical), bioreactors, applied microbiology
Microbiologia degli alimenti e delle bevande Principali aree di ricerca: ecologia microbica degli ecosistemi alimentari; caratterizzazione polifasica e biotecnologica di ceppi da usare come starter nel settore agro-alimentare e come probiotici; sicurezza degli alimenti; trasferimento genico orizzontale; bioconservazione; impatto della dieta sul microbioma e sulla salute dell’uomo. Microbiologia enologica, alimentare ed ambientale
Applied biotechnology (non-medical), bioreactors, applied microbiology
Projects
Title Starting date
Genomics and matagenomics in agro-industrial research 4/16/19
INFO-BACT-MAR: Development of a computational platform for the traceability of microorganisms in agro-food processes using patented HPME markers. 9/1/18
Genomics and matagenomics in agro-industrial research 8/29/18
New natural and safe alternatives to conventional methods for controlling diseases and preserve microbial biodiversity in vineyard. 3/1/17
Innovation for breadsticks production: a focus on probiotics and sourdough composition 2/1/16
Selection and development of wild non-Saccharomyces yeasts with good oenological features for the production of quality wines. A focus on Schizosaccharomyces pombe and Starmerella bacillaris 1/1/16
Realizzazione di una innovativa pasta alimentare funzionale arricchita di componenti bioattivi e probiotic (PASS-WORLD –Pasta e salute nel mondo) 11/28/12
Tracciabilità integrata e verifica di processo in tempo reale applicata alla produzione di farine da cereali biologici macinati a pietra (E-FLOUR) - Joint Projects 2011 5/1/12
YeS-Aroma - The effect of yeast strains on the aromatic profiles of typical Italian Passito style wines through Proton Transfer Reaction Mass Spectrometry (PTR-MS) combined with FTIR spectroscopy and data mining 10/1/11
Individuazione di profili trascrizionali associati alla dominanza in colture miste di batteri malolattici appartenenti alla specie Oenococcus oeni 7/19/11
L’anidride carbonica delle fermentazioni vinarie: recuperarla e riutilizzarla nel processo di produzione, come antiossidante ed alleato della salubrità dei vini 7/1/11
Oenococcus oeni: a novel model organism for the study of microbial evolution 6/30/11
Sviluppo e applicazione di metodi molecolari per l’identificazione e la quantificazione di geni di antibiotico resistenza in matrici e in batteri alimentari 2/16/11
Application of ultraviolet light (UV-C), as a new alternative technology to the use of sulphites, for the control of microorganisms and the improvement of the quality of grape juices and wines (UVASOL) 2/1/11
NUGen-Starter - Malolactic fermentation: formulation of a new generation of oenological starters 1/1/10
Studio dell'interazione tra Oenococcus oeni e Saccharomyces cerevisiae in vinificazione mediante approcci "omici" 12/4/08
Evoluzione microflora delle uve dall’appassimento alla vinificazione 12/1/08
Evaluation and minimisation of the role of biocides in the development of antibiotic resistance in pathogens using a total chain approach 2/18/08
Caratterizzazione genetica ed enologica di ceppi di Oenococcus oeni isolati da vini italiani per un loro possibile impiego come starter malolattici 1/10/08
Impiego di lieviti autoctoni per la gestione e l’ottimizzazione del processo fermentativo del Vin Santo di Gambellara 1/1/08
Identificazione e controllo di S.S.O. (specific spoilage organisms) isolati da integratori alimentari a base di estratti vegetali 11/21/07
Analisi trascrizionale su scala genomica della risposta di Oenococcus oeni agli stress abiotici in vino tramite DNA microarray 9/18/07
Development and application of a microarray technology for detecting antibiotic resistance genes in milk associated bacteria 8/14/07
Definizione e valorizzazione della biodiversità microbica presente nella filiera di produzione del Vino Santo Trentino 1/1/07
Studio mediante microspettroscopia FTIR del processo autolitico in lieviti per la produzione enologica 11/1/06
Design of a diagnostic DNA-microarray Validated for Identification and Characterisation of Enterococci (DEVICE). 6/1/06
An embedded networked architecture to monitor the wine supply chain (eWINE) 6/1/06
Applicazione di approcci molecolari innovativi per una selezione piú razionale di ceppi di Oenococcus oeni sulla base delle loro caratteristiche enologiche 3/24/06
Diffusione di batteri lattici antibiotico-resistenti in formaggi del commercio 9/1/05
Progettazione e validazione di DNA array per il rilevamento di geni di antibiotico resistenza in batteri di interesse alimentare 9/1/04
“NUOVI APPROCCI METODOLOGICI PER LA VALUTAZIONE ED IL CONTROLLO DEL RISCHIO MICROBIOLOGICO CORRELATO AL CONSUMO DI ALIMENTI PRODOTTI NELLE PREALPI VENETE IN PROVINCIA DI VERONA” 1/1/04
Metodi molecolari per lo studio del metabolismo delle amine biogene nei batteri lattici (2002) 1/1/02



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