CV PONTONIO Erica

CURRICULUM VITAE ET STUDIORUM

 

Personal information

 

Name: Erica

Last Name: Pontonio

Place and Date of birth: San Severo, 3rd March 1987

Telefono: 346 4917117

mail: erica.pontonio@uniba.it 

 

 

Current position

Associate Professor of Agriculture, Food and Environmental Microbiology/AGRI-08/A at the Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro (Italy) from November 2021. She achieved the National Scientific Qualification for Associate Professor in Agricultural, food, and environmental microbiology (AGRI-08/A) on April 2023. She is the Coordinator of the PhD School in " Soil and Food Sciences”.

 

Education

2018: Trainee at the course “Algal Biotechnology Techniques and opportunities for the sustainable bio economy”. University of Cambridge, UK.

June 2016: Summer School BIOSAFE- Biological Risk Assessment in food: from research to application. Università Cattolica del Sacro Cuore e Università degli Studi di Milano in collaboration with EFSA -European Food Safety Authoritiy.

2012 – 2015: Ph.D. degree in Food Microbiology, Technology, Safety, and Chemistry with Doctor Europaeus additional certification -University of Bari (Italy).

March – September 2015: Visiting PhD student at the School of Food & Nutritional Sciences, University College Cork (UCC), Ireland.

2008 – 2010: Master’s degree with honors in Food Science and Technology. University of Foggia (Italy).

2005 – 2008: Bachelor’s degree with honors in Food Science and Technology. University of Foggia (Italy).

 

Teaching

  • Academic Year 2024-2025: Lecturing Professor of “HACCP” and “CONSERVAZIONE” at Buisness Course “TECNICO PER LA PROGETTAZIONE E REALIZZAZIONE DI PROCESSI ARTIGIANALI E DI TRASFORMAZIONE AGROALIMENTARE CON PRODUZIONI TIPICHE DEL TERRITORIO E DELLA TRADIZIONE ENOGASTRONOMICA (PANIFICATORE)” – Associazione Alicantes, Altamura.
  • Academic Year 2024-2025: Lecturing Professor of “Laboratorio delle Fermentazioni” at the University of Bari Aldo Moro (Italy) for the Master degree in “Scienze per la Valorizzazione del Patrimonio Gastronomico” (SVAGAS).
  • Academic Year 2023-2024 on-going: Lecturing Professor of “Biologia dei Microrganismi” at the University of Bari Aldo Moro (Italy) for the bachelor's degree in “Agricultural Technology Science” (L25).
  • Academic Year 2022 on-going: Lecturing Professor of “Microbiologia e Biotecnologia degli Alimenti” at the University of Bari Aldo Moro (Italy) for the master's degree (second cycle degree) “Human Health and Nutrition Sciences” (LM61).
  • Academic Year 2021-on-going: Lecturing Professor of “Microbiologia Agraria” at the University of Bari Aldo Moro (Italy) for the bachelor's degree in “Agricultural Technology Science” (L25).
  • Academic Years 2020-2022: Lecturing Professor of “Food Bioprocesses from waste and novel sources” at the University of Bari Aldo Moro (Italy) for the international master's degree (second cycle degree) “Innovation development in Agrifood Systems” (LM69).
  • Academic Years 2019-on-going: Lecturing Professor of “Colture microbiche ed enzimi nella tecnologia alimentare” at the University of Bari Aldo Moro (Italy) for the master's degree (second cycle degree) “Food Safety of Animal Origin and Health” (LM86).
  • Academic Year 2019-2021: Lecturing Professor of “Biotechnology Innovation in Food” at the University of Bari Aldo Moro (Italy) for the Ph.D program in Soil and Food Sciences (XXXV-XXXVI).
  • Academic Year 2019-2020: Lecturing Professor of “Dalla tradizione all’Innovazione” at the University of Bari Aldo Moro (Italy) for the High school students “Orientamento Consapevole”.
  • Academic Year 2019-2021: Lecturing Professor of “Alimenti funzionali” at the University of Bari Aldo Moro (Italy) for the High school students “Orientamento Consapevole”.
  • Academic Year 2018-2019: Lecturing Professor of “Pro-technological and probiotic microorganisms” at the University of Bari Aldo Moro (Italy) for the Master Course (II level) in “MED&FOOD: Sistemi di gestione, controllo e valorizzazione delle eccellenze alimentari del Mediterraneo”.
  • Academic Year 2018-2019: Lecturing Professor of “Didattica e metodologie didattiche della microbiologia degli alimenti” at the University of Bari Aldo Moro (Italy) for the bachelor's degree (first cycle degree) “Food Science Technology” (L26).

 

Work experience

July 2021: Mentor for the Challenge Lab organized by the Impact hub of Siracusa

December 2020: Mentor for the Challenge Lab organized by the Impact hub of Siracusa

May 2020: Evaluator for Italian Hub RIS Fellowship Workshop

June – July 2019: Evaluator for Italian Hub RIS Fellowship Workshop and EIT Food Innovation Prizes.

November 2018 – November 2021: Tenure-track researcher of Agriculture Microbiology/AGR16 (art. 24 c.3-b L. 240/10) at the Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro (Italy).

July 2017 – November 2018: Post-doctoral researcher at the Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro (Italy). Processing for healthy cereal foods: optimization of sourdough biotechnology and technological processing to produce functional products.

May 2015 – April 2017: Post-doctoral researcher at the Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro (Italy). Optimization of sourdough biotechnology and technological processing to produce baked goods with high nutritional value and extended shelf-life.

August 2011 – January 2012: Research assistant at the School of Food & Nutritional Sciences, University College Cork (UCC), Ireland. Optimization of gluten-free products with extended shelf-life.

August 2010 – December 2010: Research assistant at the Faculty of Agriculture and Forestry – Department of Food and Environmental Sciences, University of Helsinki, Finland. Viscous analysis for the determination of beta-glucan concentration if food matrices.

 

Research activity

The main research activities are in food production chains and human microbiota. By-products (circular economy), alternative raw materials and microbial resources are widely utilized in the research. Selection of microbial starter to produce healthy ingredients and foods and the eco-physiology of lactic acid bacteria and investigation of the interaction between diet and human microbiota are also key research area. She is co-author of 68 publications published in international journals reviewed by ISI (Institute for Scientific Information of Philadelphia, USA), 6 publications published on national journals and 9 chapters in books. She has H-Index of 31 (2809 citations). She collaborates with national and international universities and research institutes, i.e., University College Cork (Ireland), University of Helsinki (Finland), University of Granada (Spain); University of Nantes (France); Free University of Bozen (Italy), Consiglio Nazionale delle Ricerche (CNR, Italy).

 

Major collaborations with industries

PepsiCo (September-November 2015): “Isolation, identification and selection of lactic acid bacteria and yeasts from typical sourdoughs of Mediterranean areas”; Casa Terradellas (June-November 2017): “Formulation of a mixed and selected sourdough to be used for enhancing pizza rheology and flavor”; Favero: “Valutazione dell’effetto della pre-gelatinizzazione e fermentazione con batteri lattici sulle caratteristiche nutrizionali, anti-nutrizionali e sensoriali di sfarinati di leguminose” (November 2017 -July 2018). PURATOS (June 2018-February 2019): “Set-up a biotechnological protocol for the fermentation of hemp flour with selected lactic acid bacteria and for the production of wheat bread fortified with fermented hemp”; Bauli (November 2018-May 2019): “Caratterizzazione microbiologica e biochimica dei lieviti naturali (paste madri), monitoraggio e ottimizzazione del processo di propagazione”. Puratos: “Investigation of the effects of organic cereals (rye and wheat) on the flour-sourdough fermentation-bread axis. Favero: “Impiego di batteri lattici selezionati per la fermentazione di sfarinati di legumi: messa a punto di protocolli biotecnologici per la produzione di lievitati da forno fortificati con sfarinati di leguminose, set-up dei processi fermentativi e ottenimento di ingredienti pre-fermentati per l’industria alimentare” (October 2019-October 2020); Grande Impero-Reges (Novembre 2019 – Novembre 2020) “Monitoraggio delle caratteristiche microbiologiche e biochimiche dei prodotti aziendali”; Fiore di Puglia (Novembre 2020 – Novembre 2021) “Selezione di starter batterici per il miglioramento nutrizionale e funzionale di prodotti da forno: set-up e ottimizzazione su scala industriale di un protocollo biotecnologico per l’utilizzo di materie prime non convenzionali nella produzione di taralli e snack”; Valle Fiortita (Novembre 2020 – Novembre 2021) “Applicazioni biotecnologiche per l’ottenimento di snack e barrette salutistici e funzionali utilizzando e valorizzando matrici vegetali e sottoprodotti dell’industria agroalimentare pugliese e dell’area del Mediterraneo”

 

Involvement in National and International public projects

Sviluppo di prodotti alimentari innovativi mediante soluzioni biotecnologiche, impiantistiche e tecnologiche (Progetti PON REC 2007-2013, PROINNO_BIT - DARE) (2011 - 2015); PRO DOP ALTAMURA (PIF): Cooperazione per lo sviluppo di nuovi prodotti, processi e tecnologie nei settori agricolo e alimentare, e in quello forestale; BIOTECA - Biotecnologie degli alimenti per l’innovazione e la competitività delle principali filiere regionali: estensione della conservabilità e aspetti funzionali, FSC 2007-2013 “Cluster Tecnologici Regionali 2014”. Regione Puglia (2015 – 2017); BIOPROT: Novel Multifunctional Ingredients with Bioprocessing” (call: Innovation in food processing technologies and food products to support e sustanaible food chain) (2014-2016); ProHealthCereals (PRIN): Processing for healthy cereal foods 2017 – 2020; MIUR Avviso per la presentazione di progetti di ricerca industriale e sviluppo sperimentale nelle 12 aree di specializzazione individuate dal PNR 2015-2020 “BIOMIS - Costituzione della biobanca del microbiota intestinale e salivare umano dalla disbiosi alla simbiosi” del (total value € 8.460.000,001 and unit value € 564.000,00); Regione Puglia INNONETWORK – Aiuti a sostegno alle Attività di R&S. POR Puglia FESR 2014-2020 – Azione 1.6: “DIVA – Dispositivi innovativi per la prevenzione delle vaginiti recidivanti” (total value € 2.056.614,46 and unit value € 200.571,29); Regione Puglia INNONETWORK – Aiuti a sostegno alle Attività di R&S. POR Puglia FESR 2014-2020 – Azione 1.6: “ALTIS – Alimento funzionale a base di Lens culinaris Tipico del territorio pugliese ed Innovativo per la Salute” (total value € 1.691.049,62 and unit value € 90.353,22); Regione Puglia INNONETWORK – Aiuti a sostegno alle Attività di R&S. POR Puglia FESR 2014-2020 – Azione 1.6: “INNOTIPICO – Innovazione dei Prodotti tradizionali Pugliesi attraverso l’applicazione di strategie biotecnologiche al fine di avvicinarli alle esigenze dei consumatori in termini di caratteristiche organolettiche, salutistiche e nutrizionali” (total value € 1.917.093,39 – unit value € 127.999,73); Regione Puglia INNONETWORK – Aiuti a sostegno alle Attività di R&S. POR Puglia FESR 2014-2020 – Azione 1.6: “BIOCOSì – Sviluppo di tecnologie e processi innovativi per la produzione di imballaggi 100% BIOdegradabili e COmpostabili per un’industria Sostenibile, circolare ed Intelligente” (total value € 1.281.102,60 and unit value € 144.960,13).

 

Scientific responsibilities of private and public funded projects

 

  • Research Project funded by FAVERO s.r.l.: “Impiego di batteri lattici selezionati per la fermentazione di sfarinati di legumi: messa a punto di protocolli biotecnologici per la produzione di lievitati da forno fortificati con sfarinati di leguminose, set-up dei processi fermentativi e ottenimento di ingredienti pre-fermentati per l’industria alimentare” Nov 2019 – Nov 2020 (20.000,00 €)
  • Research Project funded by VALLEFIORITA s.r.l.: “Ottenimento di un protocollo biotecnologico ed una formulazione di snack/barrette salutistici e funzionali” Nov 2020 – Nov 2021 (45.000,00 €)
  • Research Project funded by FIORE di PUGLIA s.r.l.: “Selezione di starter batterici per il miglioramento nutrizionale e funzionale di prodotti da forno: set-up e ottimizzazione su scala industriale di un protocollo biotecnologico per l’utilizzo di materie prime non convenzionali nella produzione di taralli e snack” Nov 2020 – Nov 2021 (45.000,00 €)
  • Research Project funded by CELERY s.r.l.: “Messa a punto di protocolli per l’ottenimento di prodotti yogurt-like vegetali funzionali ” Jan 2021 – Nov 2022, (10.000,00 €)
  • Research Project funded by Ittinsect: “Ottimizzazione di formulazione e protocollo per la sostituzione delle farine di pesce e soia nei mangimi destinati all’industria ittica” May 2022 – May 2023, (20.000,00 €)
  • Research Project funded by Regione PUGLIA-Progetti di ricerca ed innovazione e interventi a carattere pilota. Can.A.P.A. July 2020 – May 2022, (40.000,00 €)
  • BIOPAN “Biopreservazione di nuovi lievitati da forno dalle migliorate caratteristiche nutrizionali mediante impiego di sottoprodotti della molitura e substrati vegetali non convenzionali”. Project funded by PON-MISE April 2020- Sept 2022, (245.250,00 €)
  • Horizon Seeds, Cambiare paradigma: insetti allergen-free per uso alimentare, Research Project funded by University of Bari 2022-2024 (50.000,00 €)
  • CrickFood, Harnessing the potential of CRICKet based-fortified FOOD on gut health: PRIN-2022 October 2023 – October 2025– Co-PI and Scientific Responsible for UNIBA (77.521,34 €)
  • HOLOGRAM, Exploiting autochthonous microbial resources from traditional Italian fermented foods for gut-brain axis modulation: PRIN-2022 PNRR. MUR, November 2023 – November 2025–Scientific Responsible for UNIBA (67.468,00 €)
  • PROKARANEXT, PROtein fractions and OKARA for NEXT generation bread and pasta, funded by Regione PUGLIA, approved Jan 2025 (361.00,00 €)
  • Competenze Trasversali “Formare, Interagire, Valutare”

 

 

Editorship

Guest Editor for the special issue on “Milk Alternatives and Non-Dairy Fermented Products” for FOODS.

Guest Editor for the special issue on “"Ad-Hoc Selection of Lactic Acid Bacteria for Non-Conventional Food Matrices Fermentations: Agri-Food Perspectives" for Frontiers in Microbiology.

Guest Editor for the special issue on “The interplay between food and intestinal microbiota: How they impact on the well-being status of the host” for Frontiers in Microbiology

Review Editor in Product Quality for Frontiers.

Peer review contributions

She is regularly invited as referee by international journals of food microbiology and biotechnology: Agronomy, Food Research International, Food Biotechnology, Journal of Applied Microbiology, LWT - Food Science and Technology, Frontiers in Microbiology, Food Microbiology, Foods. 

Patents

  1. Marco Gobbetti, Erica Pontonio, Raffaella Di Cagno, Alessia Lanera, Maria De Angelis e Douwe Van Sinderen. Metodo molecolare finalizzato all’autenticazione di pani tradizionali/tipici ottenuti con lievito naturale, primer utilizzati nel detto metodo e kit contenente detti primer. I.T. Patent 102016000097963, February 2019.
  2. Marco Gobbetti, Erica Pontonio, Raffaella Di Cagno, Alessia Lanera, Maria De Angelis e Douwe Van Sinderen. Molecular method for the authentication of traditional/typical breads obtained with sourdough, primers used in said method and kit containing said primers". November 4th, 2020. EP 3 301 189 B1
  3. Rizzello Carlo Giuseppe, Pontonio Erica, Giannoni Alessia., Favero L (2020) Metodo per il trattamento biotecnologico del germe di mais per la produzione di semilavorati e prodotti alimentari. (Favero Antonio Srl). Domanda numero: 102020000015010, in data 23/06/2020

 

Attendance at conferences as invited or selected speaker

  1. Erica Pontonio. The eco-physiology of sourdough microbiota. XIX Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology. 24-26 September 2014, Bari, Italy.
  2. Erica Pontonio. Cloning, expression and characterization of the β-D-xylosidase from Lactobacillus rossiae: a key sourdough lactic acid bacterium. VIth Sourdough and Cereal Fermentation Symposium "Understanding natural complexity”, September-October 2015. Nantes, France.
  3. Erica Pontonio. Metodo molecolare per l’autenticazione di pani tipici/tradizionali. 11° Convegno AISTEC "I cereali per un sistema agroalimentare di qualità". 22-24 November 2017. Rome, Italy.
  4. Erica Pontonio. Quantitative Real Time PCR (qPCR) method to authenticate traditional/typical breads. VIIth Sourdough and Cereal Fermentation Symposium " Sourdough for health”, 6-8 June 2018. Cork, Ireland.
  5. Erica Pontonio. Metodo molecolare per l’autenticazione di pani tradizionali/tipici a lievitazione naturale. InnovAgorà-Piazza dei Brevetti. Museo della Scienza leonardo da Vinci, 6-8 May 2019. Italy
  6. Erica Pontonio. Maize milling by-products: from food wastes to nutritive improvers through lactic acid fermentation. FEMS-2019 8th Congress of European Microbiologists, 7-11 July 2019 | Glasgow, Scotland
  7. Erica Pontonio. Sourdough fermented hemp: merging traditional biotechnology and unexploited ingredients towards food innovation. Webinar on Food, Food Science & Food Chemistry" hold Online on June 04-05, 2021.
  8. Erica Pontonio. Novel biotechnological approaches and plant-based ingredients for dairy products alternatives. Microbial Foods Conference May 8 – 12, 2022. Copenhagen.
  9. Erica Pontonio. Sourdough fermented hemp: food innovation for an unexploited ingredient. 8th International Symposium on sourdough “Resilience, Sustainability, Wellness. June 14 – 17 June 2022. Bozen
  10. Erica Pontonio. Impiego di processi fermentativi per la valorizzazione nutrizionale e funzionale delle matrici vegetali alternative a quelle animali. Workshop - Innovazioni biotecnologiche e tecnologiche nel settore delle fonti proteiche plant-based. Webinar Food Hub 2022
  11. Erica Pontonio. Design, production and characterization of a clean-label vegan pea butter using fermentation with EPS producer Leuconostoc pseudomesenteroides. Convegno SISTAL 2024 | Bari, Italia | 12-13 giugno 2024.
  12. Erica Pontonio. Enzymatic approach to improve the nutritional and functional feature of Tenebrio molitor. V Convegno AISSA#UNDER40- Le scienze agrarie nell’antropocene: dalla produttività alla tutela del patrimonio materiale e culturale. Firenze, 26-27 luglio 2024
  13. Erica Pontonio. Tailor made fermentation of sprouted wheat and barley flours and their application in breadmaking: a comprehensive comparison with conventional approaches in the baking industry. FEMS MICRO, Milan 14-17.07.2025
  14. Erica Pontonio. Enhancing techno-functional properties of pea flour through combined enzymatic and lactic acid fermentation for a novel vegan spread. International Conference On Fermented Foods, 27–30TH OF October 2025, Bozen

 

ultima modifica 11/11/2025

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