Foschino Roberto Carmine

Tenured Associate Professor
SSD
AGR/16 - AGRICULTURAL MICROBIOLOGY
Competition sector
07/I1 - AGRICULTURAL MICROBIOLOGY
Referente Aq Del Corso Di Studio

Contacts

Workplace

Via Mangiagalli, 25
20133 MILANO (MI)

Office phone number
02503 19166
University email address
Office hours
On appointment
Office
Room 4023, via Mangiagalli, 25, 4th floor
Teaching - Programme courses

Bachelors and masters

Postgraduate programmes

A.Y. 2020/2021
1st level vocational master
A.Y. 2019/2020
Veterinary specialisation school
A.y. 2018/2019
Veterinary specialisation school
Research

Publications

Publications
  • Tryptophan Derivatives by Saccharomyces cerevisiae EC1118: Evaluation, Optimization, and Production in a Soybean-Based Medium / M.V. Dei Cas, I. Vigentini, S. Vitalini, A. Laganaro, M. Iriti, R.C. Paroni, R.C. Foschino. - In: INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES. - ISSN 1422-0067. - 22:1(2021), pp. 472.1-472.20.
  • Transcriptomics unravels the adaptive molecular mechanisms of Brettanomyces bruxellensis under SO2 stress in wine condition / F. Valdetara, M. Skalic, D. Fracassetti, M. Louw, C. Compagno, M. du Toit, R. Foschino, U. Petrovic, B. Divol, I. Vigentini. - In: FOOD MICROBIOLOGY. - ISSN 0740-0020. - 90(2020 Sep), pp. 103483.1-103483.11.
  • Evaluation of a Potential Bacteriophage Cocktail for the Control of Shiga-Toxin Producing Escherichia coli in Food / N. Mangieri, C. Picozzi, R. Cocuzzi, R.C. Foschino. - In: FRONTIERS IN MICROBIOLOGY. - ISSN 1664-302X. - 11(2020 Jul 24), pp. 1801.1-1801.9.
  • Yeast-Free Doughs by Zymomonas mobilis: Evaluation of Technological and Fermentation Performances by Using a Metabolomic Approach / L. Nissen, M. Rollini, C. Picozzi, A. Musatti, R. Foschino, A. Gianotti. - In: MICROORGANISMS. - ISSN 2076-2607. - 8:6(2020 Jun).
  • Wine industry’s attitude towards oenological yeasts : Italy as a case study / D. Fracassetti, S. Massaglia, A. Viberti, G. Motta, R. Foschino, I. Vigentini. - In: BEVERAGES. - ISSN 2306-5710. - 6:2(2020 May 17), pp. 33.1-33.16.