Characterization and selection of microbial starters for the nutritional and technological improvement of plant‑based food matrices

The research activity focuses on the characterization of food‑grade microorganisms and the selection of strains with specific metabolic properties, aimed at improving the nutritional, functional, sensory, and technological features of plant‑based food matrices. The work includes the development and optimization of guided fermentation processes through the definition of experimental protocols, established and refined by targeted and monitored trials to identify the most effective processing conditions.