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1st year
Curriculum: Food Science and Technology
Supervisor: Prof.ssa Lisa Granchi
Email: damiano.barbato @unifi.it
Office address: Via San Bonaventura 13, 50145 Firenze
Mobile phone: +39 3296175765
Profile
I am Damiano Barbato, i was born in Empoli (Florence). I graduated at the University of Florence where i obtained a bachelor’s degree and a master’s degree in Food Sciences and Technologies (110/110 cum laude). I am also interested in mountain activities and sports
Research interests and PhD project
My research interests deal with foods microbiology and fermented drinks (wine, craft beer, cider).
Papers
- Guerrini, S., Galli, V., Barbato, D., Facchini, G., Mangani, S., Pierguidi, L., & Granchi, L. (2022). Effects of Saccharomyces cerevisiae and Starmerella bacillaris on the physicochemical and sensory characteristics of sparkling pear cider (Perry). European Food Research and Technology, 1-12.
- Galli, V., Romboli, Y., Barbato, D., Mari, E., Venturi, M., Guerrini, S., & Granchi, L. (2021). Indigenous Aureobasidium pullulans strains as biocontrol agents of Botrytis cinerea on grape berries. Sustainability, 13(16), 9389.
- Guerrini, S., Barbato, D., Guerrini, L., Mari, E., Buscioni, G., Mangani, S., ... & Granchi, L. (2021). Selection of Indigenous Saccharomyces cerevisiae Strains and Exploitation of a Pilot-Plant to Produce Fresh Yeast Starter Cultures in a Winery. Fermentation, 7(3), 99.
- Guerrini, S., Mari, E., Barbato, D., & Granchi, L. (2019). Extra virgin olive oil quality as affected by yeast species occurring in the extraction process. Foods, 8(10), 457.
Awards
- International Soldera Case Basse award for young researchers 2018 ed. “Assessment of the characteristics of grapes and wines from typically southern and centralsouthern Italian grape varieties grown in an excellent Sangiovese production area in the 2018 vintage.”
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