Marina Papadelli

Professor at the Department of Food Science and Technology of the University of the Peloponnese, in the field of “Microbiology of Food Industry Products and Byproducts”.

Marina Papadelli is Professor at the Department of Food Science and Technology of the University of the Peloponnese, in the field of “Microbiology of Food Industry Products and Byproducts”. He has a B.Sc. degree in Agriculture Science from the Department of Food Science and Technology of the Agricultural University of Athens and a Ph.D. in Agricultural Sciences from the Department of Agricultural Biotechnology of the Agricultural University of Athens. She has participated as a researcher in research projects, initially in the field of Environmental Microbiology and then in the field of Food Fermentation Microbiology and Molecular Food Microbiology. Her research interests mainly concern the application of lactic acid bacteria in the technology of fermented foods of animal and vegetable origin, as well as the study of their properties at the molecular level. Also, her research interest include the production of antimicrobial substances by lactic acid bacteria and in the study of the phenomenon at the level of genes.