CURRICULUM VITAE ET STUDIORUM

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1 CURRICULUM VITAE ET STUDIORUM Name: Emanuele Last name: Zannini Place and date of birth: Jesi, 13th May 1978 Home Address: Apt.29, The Garnish, Lancaster Gate, Lancaster Quay, Western road, Cork, Ireland Nationality: Italian Telephone: Office ; Fax ; Mobile / Present Position: Education: 07/1997 Senior Researcher to the School of Food and Nutritional Sciences at University College Cork, Cork Ireland. Diploma degree in technical agriculture - State Technical Institute Agrarian "G.Vivarelli Fabriano (An) Grade 60/60 of 06/2002 Master degree with honours in: Agricultural and Technology Sciences. University Polytechnic of Marche - Ancona (Italy). Title of the experimental thesis: Selection of autochtonous lactic acid bacteria starter isolated from "Canestrato pugliese." DOP cheese. Graduate with honours 07/2004 2nd Master degree with honours in: Quality Management System (SGQ norms ISO 9000 / ISO / EMAS) in the food chain and Hazard analysis and critical control points (Haccp) University Polytechnic of Marche Ancona (Italy). Title of the Master thesis: Analysis of the Regulations (CE) n /04 Graduate with honours 05/ /2007 Exchange PhD student period at the Department of Agricultural, Food and Nutritional Science - University of Alberta Edmonton (Canada).Research 1

2 theme Potential of sourdough lactic acid bacteria to produce hydroxy fatty acid (OH-FAs) with antifungal activity. Co-Supervisor Prof. Michael Ganzle. 12/2007 Ph.D. degree in Applied Biomolecular Science- University Politechnic of Marche Ancona Italy. Title of the PhD thesis: Sourdough lactic acid bacteria: biopreservation of bakery products by the production of antifungal metabolites. Supervisor Prof Francesca Clementi. Work experiences: July - September 1997/1998/1999/2000 Work in analysis laboratory of the sugar refinery - SADAM of Jesi with duty of supervisor. 06/ /2004 Fellowship at the Dept. of Food Science at Faculty of Agriculture, University Polytechnic of Marche at Ancona (Italy) in the laboratory of Microbiology of Prof. F. Clementi. Main field research: studies of physiology and technological characteristic of lactic acid bacteria isolated from different fermented food (cheese and sourdough products) 11/ /2009 Posdoc position at the Dept. of Food Science at Faculty of Agriculture, University Polytechnic of Marche at Ancona (Italy) in the laboratory of Microbiology of Prof. F. Clementi. Main field research: studies of physiology and technological characteristic of lactic acid bacteria isolated from different fermented food (cheese and sourdough products) 10/ /2009 Contract Professor of instrumental chemical analysis /Post-doc contract at the Dipartimento di Scienze Alimentari, Agro-Ingegneristiche Fisiche, Economico-Agrarie e del Territorio SAIFET - University Polytechnic of Marche, Ancona (Italy). Qualifications: 01/2003 Habilitated to the profession of Agronomist after succeeding the state exam. 02/2003 Course of UF7MF Tangential cross-flow filtration held by the Schleicher & Schuell 08/2003 Intensive English course at the Emerald Institute, Wagner College, Manhattan (New York). 07/ 2004 Qualification of Auditor/Lead Auditor ISO 9001:2000 obtained from DNV Knowledge Institute (CEPAS qualification) 02/2005 Registration to civil court expert witness 04/2005 Obtained the European Computer Driving Licence ( ECDL) th June 2005 Certificate of attendance to the 2 nd Course on Sourdough Fermentation Alghero, Sardinia, Italy. 2

3 Pubblications 1. E. Zannini, S. Santarelli, A. Osimani, L. Dell Aquila, F. Clementi Effect of process parameters on the production of lactic acid bacteria in batch fermentation Annals of Microbiology 55 (4): L. Aquilanti, G. Silvestri, S. Santarelli, E. Zannini, A. Osimani, G. Musciano, D. Bruglieri, F. Clementi Caratterizzazione fenotipica e genotipica di batteri lattici isolati da formaggio Pecorino marchigiano. Scienza e Tecnica Lattiero Casearia, 57 (5), E. Zannini, M. Paoloni, R.. Papa, F. Clementi Impiego di impasti acidi selezionati per la panificazione con farina di orzo. Tecniche Molitorie 57 (6) L. Aquilanti, L. Dell Aquila, E. Zannini, A. Zocchetti and F. Clementi Resident lactic acid bacteria in raw milk Canestrato Pugliese cheese. Letters in Applied Microbiology. 43: L. Aquilanti, E. Zannini, A. Zocchetti, A. Osimani, F. Clementi Polyphasic characterization of indigenous lactobacilli and lactococci from PDO Canestrato Pugliese cheese. LWT-Food Science and Technology. 40: L. Aquilanti, G. Silvestri, E. Zannini, A. Osimani, S. Santarelli and F. Clementi Phenotypic, genotypic and technological characterization of predominant lactic acid bacteria in Pecorino cheese from central Italy. Journal of Applied Microbiology. 103: Silvestri G., Garofano C., Aquilani L., Zannini E., Bottega G., Fongaro L., Clementi F Sofficità del Panettone:i risultati di una ricerca applicata. Industrie Alimentari. (479) Osimani A., E. Zannini, L. Aquilanti, I. Mannazzu, F. Comitini, F. Clementi Lactic acid bacteria and yeasts from wheat sourdoughs of the Marche region. Italian Journal of Food Science (21) Zannini, E., Garofalo, C., Aquilanti, L., Santarelli S., Silvestri G., Clementi, F.,2009. Microbiological and technological characterization of sourdoughs destined for bread-making with barley flour. Food Microbiology (26); Phiarais, B. P. N., Mauch, A., Schehl, B. D., Zarnkow, M., Gast, M., Herrmann, M., Zannini, E., and. Arendt K.E., Processing of a top fermented beer brewed from 100 % buckwheat malt with sensory and analytical characterization. Journal of Institute of Brewing - in press. 11. Liam A.M. Ryan, Emanuele Zannini, Fabio Dal Bello, Agata Pawlowska, Peter Koehler, and Elke K. Arendt Lactobacillus amylovorus DSM as novel food-grade antifungal agent for bakery products. International Journal of Food Microbiology in press 12. Edith K. Hüttner, Fabio Dal Bello, Emanuele Zannini and Elke K. Arendt Physicochemical properties of oat varieties and their potential for bread making. Cereal Chemistry- in press. 13. Alice V Moroni, Fabio Dal Bello, Emanuele Zannini, Elke Arendt Impact of sourdough on buckwheat flour, batter and bread: biochemical, rheological and textural insights. Journal of Cereal Science- in press. Book chapters 1. Babini V., Zannini E " Batteri alterativi, patogeni e indicatori di igiene". In: Laboratorio Didattico di Microbiologia A. Vaughan, P. Buzzini, F. Clementi. Casa Editrice Ambrosiana; pp

4 2. Zannini E., Garofalo C., Clementi F I prodotti dolciari lievitati italiani in Biotecnologie dei prodotti da forno Gobbetti M., Corsetti A. Casa Editrice Ambrosiana; Cap.13; Hager, A., S., Zannini, E., Arendt K.E Formulating bread for specific dietary requirements. In: Bread making: Improving quality. Edited by Stanlay Cauvain. In press for publication - Woodhead publishing. Conferences proceedings 1. L. Dell Aquila, L. Aquilanti, E. Zannini, A.L. Zocchetti, F. Clementi. Impiego di tecniche molecolari per l identificazione e biotipizzazione di popolazioni microbiche da produzioni casearie artigianali. Atti 30 Congresso SIM (Società Italiana di Microbiologia). 2002, 6-8 Ottobre, Catania, pp C. Garofalo, E. Zannini, A. Osimani, S. Santarelli, L. Aquilanti, F. Clementi. Lieviti e batteri lattici negli impasti acidi della regione Marche. Atti 1 Convegno Società Italiana di Microbiologia Agro-Alimentare e Ambientale (SIMTREA), 2006, Luglio, Bologna, pp E. Zannini, C. Garofalo, G. Silvestri, M. Paoloni, A. Osimani, S. Santarelli, L. Aquilanti, F. Clementi. Valutazione della performance di panificazione e complessità microbica di madri acide con farina d orzo. Atti 34 Congresso SIM (Società Italiana di Microbiologia), 2006, Ottobre, Genova, pp Silvestri G., Aquilanti L., Zannini E., Osimani A., Clementi F Selezione di batteri lattici autoctoni per la formulazione di starter caseari. Atti 4 Convegno Associazione Italiana Società Scientifiche Agrarie (AISSA) "Qualità e sostenibilità delle produzioni agrarie, alimentari e forestali", 5-6 dicembre 2006, Mosciano Sant'Angelo (TE), pp Garofalo C., Silvestri G., Santarelli S., Zannini E., Paoloni M., Osimani A., Aquilanti L., Clementi F Studio della complessità microbica di madri acide selezionate impiegate nella panificazione con farine d'orzo. Atti 4 Convegno Associazione Italiana Società Scientifiche Agrarie (AISSA) "Qualità e sostenibilità delle produzioni agrarie, alimentari e forestali", 5-6 dicembre 2006, Mosciano Sant'Angelo (TE), pp E. Zannini. The Use of sourdough to improve rheological properties and shelf life of baked goods. 11 th Workshop on the Developments in the Italian PhD Research on Food Science and Technology, pp Università di Teramo, Mosciano Sant Angelo, Settembre Garofalo, E. Zannini, L. Aquilanti, M. De Pasquale, Sargentoni T., G. Silvestri, F. Clementi DGGE analysis of yeast and lactic acid bacteria populations during the production process of Panettone. 3 International Symposium on Sourdough, Bari-Italy October 2006 pp Zannini E Potential of sourdough lactobacilli to produce hydroxy fatty acid with antifungal activity. Proceedings o f 12th Workshop on the Developments in the Italian PhD Research on Food Science and Technology Università degli Studi Mediterranea di Reggio Calabria. 9. E. Zannini, C. Garofalo, L. Aquilanti, V. Ciavotta, S. Sparvoli, G. Silvestri, F. Clementi. Antifungal activity of sourdough lactic acid bacteria for the biopreservation of baked goods. Atti 9 th International Symposium on Lactic Acid Bacteria, 31 Agosto-4 Settembre 2008, Egmond aan Zee (Holland), F051. 4

5 10. Zannini E., Garofalo C., Aquilanti L., Sparvoli V., Lasca F., Clementi F Selezione e impiego di batteri lattici degli impasti acidi per la bioconservazione dei prodotti da forno. Atti 6 Convegno Associazione Italiana Società Scientifiche Agrarie (AISSA) "Agricoltura, paesaggio e territorio tra conservazione e innovazione: il ruolo della ricerca", novembre 2008, Imola (BO), pp Babini V., Santarelli S., Aquilanti L., Osimani A., Garofalo C., Silvestri G., Zannini E. Traceability of artisan raw milk cheeses of the Marche region: a preliminary approach. Methods and Issues in Cheese Authenticity Studies. Avellino 3-5- September Zannini E., Sparvoli V., Lasca F., Clementi F Antagonismo batteri lattici-funghi: segnali utili al biocontrollo degli alimenti. Congresso SIM Ottobre Zannini E., Garofalo C., Aquilanti L., Silvestri G., Ciavotta V., Sparvoli V., Lasca F., Clementi F. Selection of sourdough lactic acid bacteria with antifungal activity as biopreservative agents in baked goods. 4th International Symposium on Soudough October 14-17, 2009, Technische Universität München, Freising-Weihenstephan, Germany 14. Garofalo C., Aquilanti L., Zannini E., Santarelli S., Silvestri G., Sparvoli V., Mariotti M., Clementi F. Microbiological and technological aspects of sourdoughs for bread-making with barley flour. 4th International Symposium on Soudough October 14-17, 2009, Technische Universität München, Freising-Weihenstephan, Germany. 15. Ozge Kahraman, Emanuele Zannini, Lucia Aquilanti, Cristiana Garofalo, Gloria Silvestri,Ebru Tekin, Francesca Clementi. Response Of Lactic Acid Bacteria To Zinc Salts Usable For Supplementation Of Fermented Milk And Milk-Based Products. Atti 7 Convegno Associazione Italiana Società Scientifiche Agrarie (AISSA) Agricoltura, qualità dell ambiente e salute Ancona 2-4 December p Kahraman O., Lucia Aquilanti, Emanuele Zannini, Cristiana Garofalo, Ebru Tekin, Gloria Silvestri, Francesca Clementi, Manufacture of zinc-fortified dairy products with selected multi- and mixed-strain starter cultures. 1st International Congress on Food Technology November 03-06, 2010, p. 192 Antalya/Turkey. 17. Lucia Aquilanti, Emanuele Zannini, Cristiana Garofalo, Ozge Kahraman, Ebru Tekin, Gloria Silvestri, Alessandra Leoni, Cristiana Chiavari, Luigi Grazia, Francesca Clementi. Zinc Fortified Milk for Functional Dairy Products: the Response of Lactic Acid Bacteria. USA/Ireland functional foods conference 9 th -11 th March Mauch A, Dal Bello F, Coffey A, Zannini E and Arendt E. K The use of Lactobacillus brevis PS1 to in vitro 1 inhibit the outgrowth of Fusarium culmorum and other common Fusarium species found on barley. Proceedings of the International Conference on Antimicrobial Research (ICAR2010), page 568, 3-5 November, Valladolid (Spain). 19. Belz M, Mairinger R, Zannini E, Ryan LAM and Arendt E. K The impact of salt reduction on the microbial shelf life of bread. Proceedings of the International Conference on Antimicrobial Research (ICAR2010), page 524, 3-5 November, Valladolid (Spain). 20. Liam A.M. Ryan, Fabio Dal Bello, Zannini E., Agata Pawlowska, Peter Koehler, Arendt E.K Lactobacillus amylovorus LA as novel food-grade antifungal agent for bakery products. Proceedings of the International Conference on Antimicrobial Research (ICAR2010), page 254, 3-5 November, Valladolid (Spain). Patent 5

6 E.Zannini, C. Garofalo, L. Aquilanti, F. Clementi, V. Sparvoli, G. Picariello, R. Coppola. Brevetto per invenzione industriale: (Method for the prevention of mould spoilage of bakery products) Metodo per la prevenzione del deterioramento fungino dei prodotti da forno. Codice deposito AN2009/A