222 Call Hall
Area(s) of Specialization
Food Safety and Food Microbiology of Produce and Meat products
Active and Green Packaging for food systems
Non-Thermal Technologies for long-term sustainability of foods
Persistency and Mechanism of action of pathogens in the Food supply chain
B.S. Food Biotechnology, University of Pisa, Italy, 2005
M.S. Genetics Biotechnology for Food Quality and Safety, University of Naples, Italy, 2006
Ph.D. Food Science and Technology, University of Milan, Italy, 2009
With an emphasis in Food Safety and Microbiology, Dr Valentina Trinetta research focuses on the development and validation of antimicrobial intervention technology to control and reduce foodborne pathogens on different food commodities and product categories and on the identification of pathogen contamination pathways along the food chain (from farm to fork). Chlorine dioxide, UV treatment, cold plasma and systems such as active packaging and nanotechnology for antimicrobial encapsulation are some of the technologies explored in Dr Trinetta's lab. Salmonella monovariant and STEC E. coli are instead the focus of some current epidemiological studies in animal and human food processing environment.
Dr. Valentina Trinetta obtained her BS in Food Biotechnology (2005) from the University of Pisa, Italy, her MS in Genetics Biotechnology for Food Quality and Safety (2006) from the University of Naples, Italy, and she received her PhD degree in Food Science and Technology (2009) from the University of Milan, Italy, for her work in active packaging and food safety. After a 4-year industrial experience at the Research and Development Center of ECOLAB, she returned to Academia to bring a unique perspective of basic knowledge and application both in her research and teaching style. Food Microbiology (FDSCI 600 and FDSCI 601) and Food Fermentation (FDSCI 810) are the primary teaching responsibilities of Dr Trinetta.