share_your_story: I have a diverse educational and research background in Molecular Biology, Genomics and Food biotechnology. I have completed my MPhil in Molecular Biology from Centre for excellence in molecular biology, Pakistan in 2021. Currently, I am concluding my MS in Food Science from University of Padova, Italy. I have worked on “”Characterizing the cross-talk between low oxygen and ethylene responses in red delicious apples””. I have done my Bachelors in Biotechnology with several courses focussing on Food Processing and Food Biotechnology. I have gained hands- on practice on multiple Wet Lab and dry lab skills which includes DNA and RNA extraction, molecular techniques, real-time PCR. I have attended and participated in Halal Food Conference and other International Conferences. I am eager to pursue my career as a food research scientist in future. I am sure you will find me excellent in teamwork and efficient in communication too.
fields_of_interest: Genetics of agri-food products
share_your_story: A biotechnologist in the world of animal breeding. After a bachelor’s degree in “Biotecnologie Sanitarie“, I obtained my master’s degree in “Biotecnologie per l’Alimentazione” in 2011. After my academic studies, I moved my research interest from biotechnology to animal sciences. My scientific interests are in the use of genetic and genomic information to improve selective breeding in livestock. In 2012 I started my PhD at BCA department (University of Padova). The main objectives of my PhD thesis were to provide increase knowledge about new traits, relevant for heavy pig farming, and to investigate new statistical models and genetic evaluation procedures to improve the prediction of breeding values for carcass and ham quality traits. After a two-years postdoc, I moved to France to work at INRAE where I was involved in different projects focused on quantitative genetics and animal breeding in dairy cattle and dairy goats. At present, I work as quantitative geneticist at the French Genetic Evaluation Centre (GenEval, France).
share_your_story: My name is Nadia Andreani, I am a BAL graduate of year 2012. After the master course, I got a PhD in Veterinary Sciences at the University of Padova investigating the bacterial cause of blue mozzarella. After my PhD I moved to the UK at the University of Lincoln, studying microbiome of soil and animal gut.
I am currently a Postdoctoral researcher at Max Planck Institute for Evolutionary Biology where I study the role of microbiome in diseases and bacterial evolution.
I love the teaching part of my job and I love mentoring younger students. I am also a big fan of public engagement. I am author of two illustrated books for children about microbiology.
I am not sure where I will be in the future, but I hope I will keep doing what I love: science!
share_your_story: Laura Ravazzolo obtained her Ph.D. from the University of Padova, Italy, in 2020, under the supervision of Prof. Silvia Quaggiotti. Since then, she has been working on two different projects in the Quaggiotti Lab as a post-doc, namely studying (1) the physiological and molecular responses of maize roots to nitrate availability, with a particular focus on the signaling aspects of strigolactones, nitric oxide and auxin; and (2), the optimization of specific secondary metabolite production in different plant cell cultures (i.e., Echinacea purpurea, Croton lechleri) with the aim of selecting predictive marker genes for the production of these active metabolites for use in both the pharmaceutical and food industries.
share_your_story: My research interest in applying innovative biotechnologies in food science and nutrition is primarily focused on the Foodomics discipline to improve consumers’ well-being, health, and confidence. I strongly believe that studies at the molecular level and integrations of advanced omics technologies will be responsible for delivering innovations in quality and environmentally sustainable food products.
I obtained my BSc in Nutrition & Dietetics at Hacettepe University, Turkey. I had placed in the mobility program and completed my internship/research assistant at Nutrition Innovation Center for Food and Health (NICHE) at Ulster University, Northern Ireland. Thereafter, I continued with my MSc in Biotechnologies for Food Science at the University of Padova, Italy.
For my PhD at Wageningen University&Research, I am involved in the European Union mEATquality research project with the overall aim to provide consumers with quality meat by developing scientific knowledge and novel solutions to address societal demands, economic needs and environmental concerns. The specific objective of my research is to develop integrative omics approaches (metabolomics, proteomics, lipidomics, transcriptomics) to ensure the quality and authenticity of the broiler meat to support claims related to intrinsic meat characteristics and sustainable extrinsic husbandry factors.