Maria
Merlino
Email:
maria.merlino@unime.it
ALTRE INFORMAZIONI
SSD: AGRI-07/A
Struttura:Dipartimento di Scienze Veterinarie
Profilo: Ricercatori Legge 240/10 - t.det.
CURRICULUM
Curriculum
La Dott.ssa Maria Merlino è Ricercatore a tempo determinato, di cui all'articolo 24, comma 3, lettera a. Legge 240 del 2010, con progetto PON "Ricerca E Innovazione" 2014-2020, su Tematiche Innovazione (DM 1062/2021), presso il Dipartimento di Scienze Veterinarie dell’Università di Messina.Nell’anno corrente è stata nominata e approvata dal Consiglio di Dipartimento della facoltà di Scienze Veterinarie, docente di riferimento per l’istituendo corso di Laurea in Scienze e Tecnologie Agrarie per la Transizione Ecologica (L-25) del Dipartimento di Scienze Veterinarie dell’Università degli Studi di Messina.
Il 26/01/2021 ha conseguito con lode il titolo di Dottore di Ricerca in Scienze Veterinarie – Curriculum Sanità Pubblica e Sicurezza Alimentare, XXXIII ciclo, presso il Dipartimento di Scienze Veterinarie
dell’Università degli Studi di Messina, con un progetto di ricerca dal titolo “Selezione di Lattobacilli probiotici ad attività β-galattosidasica e produzione di un formaggio fresco funzionale a ridotto contenuto di lattosio. Qualità, Sicurezza e Shelf-life” (SSD AGR/15). Tutor: Prof.ssa Antonella Verzera.
Dall’1/07/2020 al 31/08/2020 ha partecipato alla Summer School 2020: Mobility And Active Ageing – promosso da EIT HEALTH e organizzato dall’Università di Lisbona.
Il 31/03/2016 ha conseguito la Laurea Magistrale in Biologia (LM-6) - Curriculum Biologia della Nutrizione, presso l’Università degli Studi di Messina con votazione di 110/110 discutendo la tesi “Influenza del diradamento dei grappoli sulla qualità del vino, cv. Syrah” (SSD AGR/15).
Nel Luglio 2016 ha ottenuto l’abilitazione all’esercizio della professione di Biologo presso l’Università degli Studi di Messina.
Dal 2017 ad oggi fa parte del team AsLab - Aroma and Sensory Laboratory, un laboratorio di analisi chimiche e sensoriali rivolto principalmente al settore agroalimentare e packaging, che opera presso il Dipartimento di Scienze Veterinarie dell’Università degli Studi di Messina, nell’ambito del Settore Scientifico Disciplinare “Scienze e Tecnologie Alimentari” (AGR/15).
ATTIVITÀ DI RICERCA
Dal 15-05-2019 al 15-11-2019 è stata visiting PhD presso il Teagasc Food Research Center, Fermoy, Co. Cork, (Irlanda) all’interno del gruppo di ricerca diretto dalla Prof.ssa Catherine Stanton.
Dal 15/01/2019 al 15/02/2019 ha svolto attività di ricerca in qualità di visiting PhD presso il Dipartimento di Scienze Chimiche, della Vita e della Sostenibilità Ambientale dell'Università di Parma, Parma (Italia).
Dal 08/01/2018 al 07/02/2018 ha intrapreso uno stage formativo aziendale presso il caseificio Latte Calvo S.C.a.r.l., Barcellona Pozzo di Gotto.
LINEE DI RICERCA PORTATE AVANTI DAL 2017 AD OGGI
Sviluppo di nuove tecnologie nei processi di produzione di prodotti lattiero-caseari delattosati. Messa a punto delle operazioni e del processo di produzione di limoni IV gamma. Valutazione di differenti sistemi di sanificazione degli impianti e delle materie prime, differenti materiali e tecnologie di confezionamento in riferimento alla qualità nutrizionale e sensoriale, alla sicurezza e al prolungamento della shelf-life del prodotto. Valutazione degli aspetti nutrizionali e sensoriali di prodotti lattiero caseari delattosati. Valutazione della stabilità sensoriale e aromatica di differenti matrici alimentari e studio degli effetti di tecnologie innovative di essiccamento sul loro aroma.
PARTECIPAZIONE A PROGETTI DI RICERCA
PON FSE-FESR "Ricerca e Innovazione" 2014-2020, Asse I, Azione I.2. AIM Attraction and International Mobility. Progetto AIM1823923-3 AREA SNSI Agrifood, CUP J44I18000190006 nell'ambito del progetto PON FSE-FESR "Ricerca e Innovazione" 2014-2020, Asse I, Azione I.2.
PON FSE-FESR Ricerca e Innovazione 2017-2020, Asse I Azione I.1 Dottorati di ricerca innovativi con caratterizzazione industriale. Sviluppo di nuove strategie produttive per la realizzazione di
prodotti lattiero caseari delattosati.
Progetto di ricerca dal titolo: Caratterizzazione del profilo fitochimico e delle proprietà biologiche di specie spontanee della flora siciliana: Matthiola incana (L.) R. Brown e Brassica incana Ten. (Brassicaceae) finanziato dalla Fondazione “Prof. Antonio Imbesi”, Messina. Anno 2019.
PRODUZIONE SCIENTIFICA
LAVORI PUBBLICATI SU RIVISTE INTERNAZIONALI
1. A. Verzera, M. Merlino, F. Cincotta, O. Prestia, A. Sparacio, S. Sparla, C. Condurso. Varietal Aromas of Fortified Wines from Different Moscato Var. (Vitis vinifera L.) under the Same Pedoclimatic Conditions. Foods, 10, 2549, 2021. https://doi.org/10.3390/ foods10112549
2. F. Cincotta, C. Condurso, G. Tripodi, M. Merlino, O. Prestia, C. Stanton, A. Verzera. Comparison of lactose free and traditional mozzarella cheese during shelf-life by aroma compounds and sensory analysis. LWT, 140, 110845, 2021. https://doi.org/10.1016/j.lwt.2020.110845
3. C. Condurso, F. Cincotta, M. Merlino, C. Stanton, A. Verzera. Stability of powdered infant formula during secondary shelf-life and domestic practices. International Dairy Journal, 109, 104761, 2020.
https://doi.org/10.1016/j.idairyj.2020.104761
4. C. Condurso, F. Cincotta, G. Tripodi, M. Merlino, F. Giarratana, A. Verzera. A new approach for the shelf-life definition of minimally processed carrots. Postharvest Biology and Technology, 163, 111138, 2020. https://doi.org/10.1016/j.postharvbio.2020.111138
5. G. Tripodi, C. Condurso, F. Cincotta, M. Merlino, A.Verzera. Aroma compounds in mini‐ watermelon fruits from different grafting combinations. Journal of the Science of Food and Agriculture, 100(3), 1328-1335, 2020. https://doi.org/10.1002/jsfa.10149
6. F. Cincotta, G. Tripodi, M. Merlino, A. Verzera, Condurso, C. Variety and shelf-life of coffee packaged in capsules. LWT, 118, 108718, 2020. https://doi.org/10.1016/j.lwt.2019.108718
7. C. Condurso, F. Cincotta, G. Tripodi, M. Merlino, A. Verzera. Influence of drying technologies on the aroma of Sicilian red garlic. LWT, 104, 180-185, 2019. https://doi.org/10.1016/j.lwt.2019.01.026
LAVORI PUBBLICATI SU ATTI DI CONGRESSI
1. M. Merlino, C. Condurso, A. Verzera. Process Innovation for improving safety and quality of lactose-free dairy products. 23rd Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology. Oristano, 19-21 Settembre 2018. Ed. Piga et al. Università degli Studi di Sassari 2018, pp 81-82. ISBN 978-88-907678-6-9.
2. F. Cincotta, A. Verzera, G. Tripodi, C. Condurso, M. Merlino. Monitoraggio della shelf-life e qualità sensoriale di panini per hamburger tramite metodica rapida ATR-FT-IR ed analisi Survival. Atti 11° Convegno AISTEC Roma, 22-24 novembre 2017. I cereali per un sistema agroalimentare di qualità, a cura di Acquistucci. et al. AISTEC Roma 2018, pp 106-109. ISBN 978-88-906680-6-7.
PARTECIPAZIONE A CONGRESSI INTERNAZIONALI
1. M. Merlino, C. Condurso, F. Cincotta, O. Prestia, A. Verzera. Stability assessment of traditional and lactose-free pasta filata cheese during the shelf-life. 5th Edition of Global Virtual on Food and Nutrition, 14-15 February 2022.
2. G. Tripodi, F. Cincotta, C. Condurso, M. Merlino, O. Prestia, A. Verzera. Shelf-life of monovarietal coffee packaged in capsules. International Virtual Congress on Coffe Capsules and Virtual Trade Exhibition, 16-17 November 2020.
3. F. Cincotta, C. Condurso, M. Merlino, G. Tripodi, C. Stanton, A. Verzera. HS-SPME-GC-MS method for shelf-life monitoring of lactose-free dairy products. Food Quality Control - Analytical Approach, Remote Summit, 28 May 2020.
4. F. A. Hoffmann Sarda, A. A. Bukulin, M. Merlino, D. V. Patangia, K. Busca, P. Ross, C. Stanton. Rare sugars utilized by Lactobacillus strains and their metabolic pathways. Symposium Challenges for Microbiome Science. Devere Hall, Università di Cork (UCC), Irlanda, Ottobre 2019.
5. F. A. Hoffmann Sarda, E. da Silva Morais, M. Merlino, C. Stanton. Can sugars or sweeteners change your microbiome? “Science is wonderful” (Marie Skłodowska-Curie fellowship) in collaborazione con APEX. Bruxelles, Belgio, 24-26 Settembre 2019.
6. M. F. Taviano, E. Cavò, A. Marino, S. Ragusa, P. Dugo, F. Cacciola, P. Irrera, C. Conduso, M. Merlino, N. Miceli. Phytochemical composition and biological properties of a hydroalcoholic extract obtained from the aerial parts of Matthiola incana (L.) R. B. (Brassicaceae) growing in Sicily. Plant Science and Natural Product, Medicinal Plants and Traditional Medicines conference. 15-16 Novembre 2018, Parigi, Francia.
7. F. Cincotta, G. Tripodi, M. Merlino, A. Verzera, C. Condurso. The aroma of Sicilian red garlic of Nubia as affected by drying methods. 27° Congresso Internazionale SILAE, 9-13 Settembre 2018, Milazzo, Italia.
8. F. Cincotta, G. Tripodi, M. Merlino, A.Verzera, E. Dellacassa, C. Condurso. Sensory vs Instrumental Analysis for the Shelf-life Definition of minimally processed vegetables. Eurosense 2018, Eighth European Conference on Sensory and Consumer Research. 2-5 September 2018, Verona, Italy.
PARTECIPAZIONI A CONGRESSI NAZIONALI
1. M. Merlino, C. Condurso, A. Verzera. Process Innovation for improving safety and quality of lactose-free dairy products. 23rd Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology, 19-21 Settembre 2018, Oristano, Italia.
2. F. Cincotta, A. Verzera, G. Tripodi, C. Condurso, M. Merlino. Monitoraggio della shelf-life e qualità sensoriale di panini per hamburger tramite metodica rapida ATR-FT-IR ed analisi Survival. 11° Convegno AISTEC. I cereali per un sistema agroalimentare di qualità. 22-24 novembre 2017, Centro Congressi Frentani, Roma, Italia.
Curriculum
Dr. Maria Merlino is a fixed-term Researcher, referred to Article 24, paragraph 3, letter a. Law 240 of 2010, with project PON "Research And Innovation" 2014-2020, on Innovation Topics (DM 1062/2021), at the Department of Veterinary Sciences, University of Messina.In the current year, she was appointed and approved by the Department Council of the Faculty of Veterinary Sciences, professor of reference for the upcoming degree course in Agricultural Sciences and Technologies for Ecological Transition (L-25) of the Department of Veterinary Sciences at the University of Messina.
On January 26, 2021, she obtained with honors the title of Doctor of Research in Veterinary Sciences – Curriculum Public Health and Food Safety, Cycle XXXIII, at the Department of Veterinary Science, at the University of Messina, with a research project entitled "Selection of probiotic Lactobacilli with β- galactosidase activity and production of a functional fresh cheese with reduced lactose content. Quality, Safety, and Shelf-life" (SSD AGR/15). Tutor: Prof. Antonella Verzera.
From July 1, 2020, to August 31, 2020, she has attended the Summer School 2020: Mobility And Active Ageing - promoted by EIT HEALTH and organized by the University of Lisbon.
On March 31, 2016, she achieved her Master's degree in Biology (LM-6) - Curriculum Biology of Nutrition, at the University of Messina with a grade of 110/110 discussing the thesis "Influence of bunch thinning on wine quality, cv. Syrah" (SSD AGR/15).
In July 2016 she obtained the qualification, at the University of Messina, to practice as a Biologist.
Since 2017 she is part of the team AsLab - Aroma, and Sensory Laboratory, a laboratory of chemical and sensory analysis mainly addressed to the agri-food and packaging sector, which operates at the Department of Veterinary Sciences at the University of Messina, within the Disciplinary Scientific Sector "Food Science and Technology" (AGR/15).
RESEARCH ACTIVITIES
From May 15, 2019, to November 15, 2019, she was a visiting Ph.D. at Teagasc Food Research Center, Fermoy, Co. Cork, (Ireland) within the research group directed by Prof. Catherine Stanton.
From January 15, 2019, to February 15, 2019, she was a visiting Ph.D. at the Department of Chemical, Life, and Environmental Sustainability Sciences, University of Parma, Parma (Italy).
From January 08, 2018, to February 07, 2018, she carried out an internship at the “Latte Calvo” S.C.a.r.l., Barcellona Pozzo di Gotto (Italy).
LINES OF RESEARCH CARRIED OUT FROM 2017 TO DATE
Development of new technologies for the production processes of free-lactose dairy products. Fine-tuning of the operations and process of production of minimally processed lemons. Evaluation of different sanitization systems of plants and raw materials, different packaging materials, and technologies concerning nutritional and sensory quality, safety, and extension of product shelf-life. Evaluation of nutritional and sensory aspects of lactose-free dairy products. Evaluation of sensory and aroma stability of different food matrices and study of the effects of innovative drying technologies on their aroma.
RESEARCH PROJECTS PARTICIPATIONS
PON FSE-FESR "Research and Innovation" 2014-2020, Axis I, Action I.2. AIM Attraction and International Mobility. Project AIM1823923-3 AREA SNSI Agrifood, CUP J44I18000190006 as part of the project PON FSE-FESR "Research and Innovation" 2014-2020, Axis I, Action I.2.
PON FSE-FESR Research and Innovation 2017-2020, Axis I Action I.1 Innovative PhDs with industrial characterization. Development of new production strategies for the realization of free-lactose dairy products.
The research project entitled: Characterization of the phytochemical profile and biological properties of wild species of the Sicilian flora: Matthiola incana (L.) R. Brown and Brassica incana Ten. (Brassicaceae) funded by the "Prof. Antonio Imbesi" Foundation, Messina, 2019.
SCIENTIFIC PRODUCTION
WORKS PUBLISHED IN INTERNATIONAL JOURNALS
1. A. Verzera, M. Merlino, F. Cincotta, O. Prestia, A. Sparacio, S. Sparla, C. Condurso. Varietal Aromas of Fortified Wines from Different Moscato Var. (Vitis vinifera L.) under the Same Pedoclimatic Conditions. Foods, 10, 2549, 2021. https://doi.org/10.3390/ foods10112549
2. F. Cincotta, C. Condurso, G. Tripodi, M. Merlino, O. Prestia, C. Stanton, A. Verzera. Comparison of lactose-free and traditional mozzarella cheese during shelf-life by aroma compounds and sensory analysis. LWT, 140, 110845, 2021. https://doi.org/10.1016/j.lwt.2020.110845
3. C. Condurso, F. Cincotta, M. Merlino, C. Stanton, A. Verzera. Stability of powdered infant formula during secondary shelf-life and domestic practices. International Dairy Journal, 109, 104761, 2020.
https://doi.org/10.1016/j.idairyj.2020.104761
4. C. Condurso, F. Cincotta, G. Tripodi, M. Merlino, F. Giarratana, A. Verzera. A new approach for the shelf-life definition of minimally processed carrots. Postharvest Biology and Technology, 163, 111138, 2020. https://doi.org/10.1016/j.postharvbio.2020.111138
5. G. Tripodi, C. Condurso, F. Cincotta, M. Merlino, A.Verzera. Aroma compounds in mini‐watermelon fruits from different grafting combinations. Journal of the Science of Food and Agriculture, 100(3), 1328-1335, 2020. https://doi.org/10.1002/jsfa.10149
6. F. Cincotta, G. Tripodi, M. Merlino, A. Verzera, Condurso, C. Variety and shelf-life of coffee packaged in capsules. LWT, 118, 108718, 2020. https://doi.org/10.1016/j.lwt.2019.108718
7. C. Condurso, F. Cincotta, G. Tripodi, M. Merlino, A. Verzera. Influence of drying technologies on the aroma of Sicilian red garlic. LWT, 104, 180-185, 2019. https://doi.org/10.1016/j.lwt.2019.01.026
PAPERS PUBLISHED IN CONFERENCE PROCEEDINGS
1. M. Merlino, C. Condurso, A. Verzera. Process Innovation for improving safety and quality of lactose-free dairy products. 23rd Workshop on the Developments in the Italian Ph.D. Research on Food Science, Technology and Biotechnology. Oristano, September 19-21, 2018. Ed. Piga et al. University of Sassari 2018, pp 81-82. ISBN 978-88-907678-6-9.
2. F. Cincotta, A. Verzera, G. Tripodi, C. Condurso, M. Merlino. Monitoring of shelf-life and sensory quality of hamburger buns by rapid ATR-FT-IR method and Survival analysis. Proceedings 11th AISTEC Conference Rome, November 22-24, 2017. Cereals for a quality agri-food system. Quality, edited by Acquistucci. et al. AISTEC Rome 2018, pp 106-109. ISBN 978-88-906680-6-7.
PARTICIPATION IN INTERNATIONAL CONGRESSES
1. M. Merlino, C. Condurso, F. Cincotta, O. Prestia, A. Verzera.
Stability assessment of traditional and lactose-free pasta filata cheese during the shelf-life. 5th Edition of the Global Virtual on Food and Nutrition, February 14-15, 2022.
2. G. Tripodi, F. Cincotta, C. Condurso, M. Merlino, O. Prestia, A. Verzera.
Shelf-life of monovarietal coffee packaged in capsules. International Virtual Congress on Coffee Capsules and Virtual Trade Exhibition, November 16-17, 2020.
3. F. Cincotta, C. Condurso, M. Merlino, G. Tripodi, C. Stanton, A. Verzera. HS-SPME-GC-MS method for Shelf-life monitoring of lactose-free dairy products. Food Quality Control - Analytical Approach, Remote Summit, May 28, 2020.
4. F. A. Hoffmann Sarda, A. A. Bukulin, M. Merlino, D. V. Patangia, K. Busca, P. Ross, C. Stanton. Rare sugars utilized by Lactobacillus strains and their metabolic pathways. Symposium Challenges for Microbiome Science. Devere Hall, University of Cork (UCC), Ireland, October 2019.
5. F. A. Hoffmann Sarda, E. da Silva Morais, M. Merlino, C. Stanton. Can sugars or sweeteners change your microbiome? "Science is wonderful" (Marie Skłodowska Curie fellowship) in collaboration with APEX. Brussels, Belgium, September 24 26, 2019.
6. M. F. Taviano, E. Cavò, A. Marino, S. Ragusa, P. Dugo, F. Cacciola, P. Irrera, C. Conduso, M. Merlino, N. Miceli. Phytochemical composition and biological properties of a hydroalcoholic extract obtained from the aerial parts of Matthiola incana (L.) R. B. (Brassicaceae) growing in Sicily. Plant Science and Natural Product, Medicinal Plants and Traditional Medicines conference. November 15-16, 2018, Paris, France.
7. F. Cincotta, G. Tripodi, M. Merlino, A. Verzera, C. Condurso. The aroma of Sicilian red garlic of Nubia as affected by drying methods. 27th SILAE International Congress, September 9-13, 2018, Milazzo, Italy.
8. F. Cincotta, G. Tripodi, M. Merlino, A.Verzera, E. Dellacassa, C. Condurso. Sensory vs Instrumental Analysis for the Shelf-life Definition of Minimally Processed Vegetables. Eurosense 2018, Eighth European Conference on Sensory and Consumer Research. September 2-5, 2018, Verona, Italy.
PARTICIPATION IN NATIONAL CONGRESSES
1. M. Merlino, C. Condurso, A. Verzera. Process Innovation for improving safety and quality of lactose-free dairy products. 23rd Workshop on the Developments in the Italian Ph.D. Research on Food Science, Technology and Biotechnology, September 19-21, 2018, Oristano, Italy.
2. F. Cincotta, A. Verzera, G. Tripodi, C. Condurso, M. Merlino. Shelf-life monitoring and sensory quality of hamburger buns by rapid ATR-FT-IR method and Survival analysis. 11th AISTEC Conference. Cereals for a quality agri-food system. November 22-24, 2017, Frentani Congress Center, Rome, Italy.
I dati visualizzati nella sezione sono recuperati dalla Procedura Gestione Carriere e Stipendi del Personale (CSA), dalla Procedura Gestione Studenti (ESSE3), da Iris e dal Sito Docenti MIUR.
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