Erasmo Neviani

Full Professor of Food Microbiology and Industrial Microbiology at the University of Parma.

Degree in Food Technology and Postgraduate in Biotechnology Applications.

Expert in dairy microbiology and food microbiology, with particular reference to the industrial use of microorganisms and to the safety management in food processing.

Author of over 300 works of a scientific or informative nature, of which 150 in international food science journals with referees and author of specialized texts for the food industry.