About

Domiziana Battaggia studied Biomolecular Science and Technology at the University of Trento (Italy), which gave her a solid basis in microbiology, biochemistry, and lab techniques. She then moved to Padova (Italy) for her Master’s degree in Biotechnologies for Food Sciences, with focus on the application of state-of-the-art technologies and knowledge to different aspects and problematics in the food production chain. She graduated with a thesis on agricultural genetics, and in particular on the genetic improvement, selection, and characterization of economically and societally relevant crops. As of September 2021, Domiziana is working on the analysis of the microbial response towards the novel food processing technology Non-Thermal Plasma at Wageningen University (the Netherlands). The objective is to understand the molecular target of this sterilization method and the possible mechanisms of resistance developed by pathogenic and spoilage microorganisms. The resulting information will be used for the optimization and upscaling of the technology, to achieve optimal quality and safety control in the food chain production.