Carlo Giuseppe Rizzello

[Carlo Giuseppe Rizzello @CarloRizzello]

8th International Conference on MICROBIAL DIVERSITY

September 23-26, 2025 – Rome, Italy

https://t.co/CUP0DgSLCh

#md2025 @SapienzaRoma #microbiology #biodiversity #FoodMicrobiology #ScientificConference #AcademicTwitter #CallForAbstracts
#TechnologicalTransfer

[Carlo Giuseppe Rizzello @CarloRizzello]

8th International Conference on MICROBIAL DIVERSITY

September 23-26, 2025 – Rome, Italy

https://t.co/CUP0DgSLCh

#md2025 @SapienzaRoma #microbiology #biodiversity #FoodMicrobiology #ScientificConference #AcademicTwitter #CallForAbstracts
#TechnologicalTransfer

[Carlo Giuseppe Rizzello @CarloRizzello]

See this Instagram photo by @microbites_sapienzalab https://t.co/y83i7pI3MJ

[MD Parma 2023 @MDParma2023]

New day, new sessions at #md2023. Welcome back to #paganinicongressi microbiologists! Let’s start the morning session with the #environment microbiota as a tool for a sustainable future. Chairs: Professor @EnvMicroSafety, Professor Monica Agnolucci and Professor @CarloRizzelo.

[Carlo Giuseppe Rizzello @CarloRizzello]

Workshop @EITFood in @SapienzaRoma: dettagli e iscrizione al link:
https://t.co/YIMMZtzBvQ

[Carlo Giuseppe Rizzello @CarloRizzello]

#METROFOOD-IT, l'ambiziosa infrastruttura di ricerca per la qualità e la sicurezza agro-alimentare è pronta aa partire. Orgogliosi del risultato e ansiosi di lavorare insieme al più presto. Complimenti a Cesare @cx66rm e al team progettuale!
https://t.co/btBCHAnMJA

[Cesare Manetti @cx66rm]

#Now Orto Botanico @OrtoRoma #METROFOOD-IT è partito!!!
@SapienzaRoma è protagonista di questa infrastruttura di ricerca per la qualità e la sicurezza delle filiera agroalimentare

[Carlo Giuseppe Rizzello @CarloRizzello]

Bioplastic from fermentation of wasted bread in... seawater. Our last research, released today. #sapienza #uniba

Exploitation of wasted bread as substrate for polyhydroxyalkanoates production through the use of Haloferax mediterranei and seawater https://t.co/BymT8tMlYv

[Gianvito Rutigliano @GvRutigliano]

In Puglia arriva Iuppi, il gelato inclusivo (e brevettato) della startup da 2,5 milioni: "È per tutti" https://t.co/GEdue4ysEB via @repubblica

[Erica Pontonio @PontonioErica]

Did you just finish your Ph.D. in Food Science and are looking for a position to improve your competencies and knowledge?
Find here the opportunity for a Post-doc position (2 years) at the University of Rome - La Sapienza. The res…https://t.co/jbPGeX2q34 https://t.co/2weWx7HzsJ

[Carlo Giuseppe Rizzello @CarloRizzello]

Oggi, registrazione gratuita al link: https://t.co/DVLc8B6cAb

[Sapienza Università di Roma @SapienzaRoma]

📸🍦Il trasferimento tecnologico di Sapienza protagonista nel food & beverage: nasce un innovativo gelato funzionale vegetale, gluten- e lactose free e con batteri lattici vitali

[leggi su ➡️https://t.co/qrcNhfQNMY]

#Smfn_Sapienza #Dba_Sapienza
(foto da https://t.co/LwUbu2GZ7r)

[Foods MDPI @Foods_MDPI]

#mdpifoods Recommend the Editor's Choice Paper🥳

"Recent Advances in the Use of #Sourdough Biotechnology in #Pasta #Making" by Carlo Giuseppe Rizzello et al

Details at https://t.co/PxhfEMWQZ9

[Funbrew @funbrewproject]

Welcome to the final workshop of the Funbrew project!
when: 30.06.21, 11.30-13.30 🍺🍞
Our main results and what the future holds at:
https://t.co/TOvSgtvPH9 @EventbriteUK
@susfood_eranet @EITFood

[Carlo Giuseppe Rizzello @CarloRizzello]

@funbrewproject - @susfood_eranet - new article on Microbial Cell Factories!

"Brewers’ spent grain as substrate for dextran biosynthesis by Leuconostoc pseudomesenteroides DSM20193 and Weissella confusa A16"

https://t.co/XIPtNMYKJH

[Carlo Giuseppe Rizzello @CarloRizzello]

Here it is our article on the antioxidant properties of bioprocessed brewers' spent grain!
@funbrewproject
@GrainScience
#funbrew #Sustainability #circulareconomy
https://t.co/bHiEBd5Wq2

[Carlo Giuseppe Rizzello @CarloRizzello]

FUNBREW project on FEMS website!
https://t.co/ESSEFjVZdb