Elisa Salvetti

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foto, November 4, 2021
Position
Associate 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

LS8_8 - Phylogenetics, systematics, comparative biology

Telephone
+39 045 8027028
E-mail
elisa|salvetti*univr|it <== Replace | with . and * with @ to have the right email address.
Curriculum

Modules

Modules running in the period selected: 19.
Click on the module to see the timetable and course details.

Course Name Total credits Online Teacher credits Modules offered by this teacher
Bachelors' degree in Innovation and sustainability in the industrial production of food Food Microbiology (2024/2025)   6  eLearning 4  MICROBIOLOGIA DEGLI ALIMENTI (TEORIA)
2  LABORATORIO DI MICROBIOLOGIA DEGLI ALIMENTI
Bachelors' degree in Innovation and sustainability in the industrial production of food Introduction to microbiology, analytical methodologies and safety (2024/2025)   5  eLearning 2  LABORATORIO DI METODOLOGIE DI MICROBIOLOGIA
Master's degree in Biotechnology for bioresources and sustainable development Microbial Ecology (2024/2025)   6  eLearning 6 
Bachelors' degree in Innovation and sustainability in the industrial production of food Microorganisms for innovation and sustainability in the food sector (2024/2025)   5    2  LABORATORIO DI MICROBIOLOGIA PER L'INNOVAZIONE
Bachelors' degree in Innovation and sustainability in the industrial production of food Food Microbiology (2023/2024)   6  eLearning 4  MICROBIOLOGIA DEGLI ALIMENTI (TEORIA)
2  LABORATORIO DI MICROBIOLOGIA DEGLI ALIMENTI
Bachelors' degree in Innovation and sustainability in the industrial production of food Introduction to microbiology, analytical methodologies and safety (2023/2024)   5  eLearning 2  LABORATORIO DI METODOLOGIE DI MICROBIOLOGIA
Master's degree in Biotechnology for bioresources and sustainable development Microbial Ecology (2023/2024)   6  eLearning 6 
Bachelors' degree in Innovation and sustainability in the industrial production of food Microorganisms for innovation and sustainability in the food sector (2023/2024)   5  eLearning 2  LABORATORIO DI MICROBIOLOGIA PER L'INNOVAZIONE
Bachelor's degree in Viticultural and Oenological Science and Technology Agricultural and wine microbiology (2022/2023)   12  eLearning 1  MICROBIOLOGIA AGRARIA [Laboratorio 1° turno] (Laboratorio)
1  MICROBIOLOGIA AGRARIA [Laboratorio 2° turno] (Laboratorio)
Master's degree in Agri-Food Biotechnology Food microbiology and traceability of microorganisms (2022/2023)   6  eLearning 1  (laboratorio)
Bachelors' degree in Innovation and sustainability in the industrial production of food Introduction to microbiology, analytical methodologies and safety (2022/2023)   5  eLearning 2  LABORATORIO DI METODOLOGIE DI MICROBIOLOGIA
Master's degree in Biotechnology for bioresources and sustainable development Microbial Ecology (2022/2023)   6  eLearning 6 
Bachelor's degree in Viticultural and Oenological Science and Technology Agricultural and wine microbiology (2021/2022)   12  eLearning 1  MICROBIOLOGIA AGRARIA [Laboratorio 2° turno] (Laboratorio)
1  MICROBIOLOGIA AGRARIA [Laboratorio 1° turno] (Laboratorio)
Master's degree in Agri-Food Biotechnology Food microbiology and traceability of microorganisms (2021/2022)   6  eLearning 1  (laboratorio)
Master's degree in Biotechnology for bioresources and sustainable development Microbial Ecology (2021/2022)   6  eLearning 6 

Di seguito sono elencati gli eventi e gli insegnamenti di Terza Missione collegati al docente:

  • Eventi di Terza Missione: eventi di Public Engagement e Formazione Continua.
  • 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.


Organisation

Department facilities

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