Title of presentation: Sardinian Sourdough Collection: insight into microbiological and biochemical characterisation, and nutritional influence on consumer health

Degree in Agricultural Sciences, PhD in Microbial Biotechnologies at the University of Sassari; Postgraduate in Viticulture and Oenology. Full Professor in Applied Microbiology at the University of Sassari. Research work at INRA-ENSAM, IPV of Montpellier (France); Department of Plant Biology at the Biological Centre in Haren, Groningen (Netherlands). Bachelor’s, PhD and master’s thesis supervisor. Previous coordinator of Microbiological agri-food Biotechnologies curriculum at the Doctoral School of the University of Sassari. Teacher and Visiting Professor at the Technical Training Course of the University of Cordoba and at the University of Cordoba. Scientific head of the MBDS-UNISS microbial culture collection. Research activities focused on the genetics and physiology of microorganisms of biotechnological interest, and more recently, focused on brewer yeast strains. Author and co-author of 160 scientific papers including 89 peer reviewed articles on international journals indexed by Scopus and WoS, https://orcid.org/0000-0001-6665-4574 H index 27; scientific papers on national journals 18, book chapters published by national and international editors 10, oral communications and posters presented at national and international meetings 20; Abstract in Conference proceedings: 26; Curatela: 1. PI of national projects. Expert delegate of the Italian Delegation of MIPAF for the Oenology Commission, subcommittee Microbiology, at the International Organisation of la Vigne et du Vin. Member of the Society of Agricultural, Food and Environmental Microbiology (SIM3A) and a member of the Italian Group of Microbiology of Wine (GMV). Anonymous reviewer for several international journals.