He has a degree in agricultural science. He is the author of more than forty peer-reviewed papers. His relevant research activities are metabolomic approach to evaluate differences at strain level within a lactic acid bacteria population; metabolomic approach to evaluate the technological performances and to differentiate on the base of geographical origin a set of natural whey cultures used for the production of water buffalo mozzarella cheese; use of bacteriocins, essential oils, and bacteriophages to control pathogenic and spoilage bacteria in food by using them as additives or by functionalization of food packaging materials; proteomic approach to detect up- and downregulation of stress response genes and related proteins in order to understand the mechanism of action of essential oils in Salmonella enterica ser. Thompson.