Monica Agnolucci is an Associate Professor in Agricultural Microbiology at the Department of Agriculture, Food and Environment, University of Pisa.
Bibliometric parameters: Author of 132 papers on national and international journals, including reviews, of which 60 ISI, 9 book chapters, 53 contributions to conferences. As reported by ISI Web of Science, she has a citation index of 2012, with an average of citations per publication of 33,53 and an H index of 25.
Area of expertise: Her research activity is mainly focused on the study of beneficial soil microbiota and the production of safe food able to play a key role in human health. In particular, she has expertise in: i) isolation and selection of bacteria, yeasts and fungi from spontaneous fermented food and beverages; ii) molecular and functional diversity of lactic acid bacteria and yeasts characterizing sourdough; iii) molecular and functional biodiversity of mycorrhizal symbionts and of associated bacteria; iv) culture-independent methods to study microbial communities associated with fermented food and beverages; v) biotechnology for the re-use of agro-industrial by-products. She is one of the founders of the spin-off of the University of Pisa Biological Tools for Mediterranean Agriculture. Reviewer for several international scientific journals.
Coordination/Participation of/to projects: Coordinator of one National Project (MIPAAF funds), partecipant of one International (UE) project, of several National projects among which the MIUR Project PRIN2015 Processing for healthy cereal foods and of 4 Regione Toscana Projects.
Association for: Member of the Italian Society of Agricultural, Food and Environmental Microbiology (SIMTREA) and of the Interdepartmental Research Centre, Nutraceuticals and Food for Health of the University of Pisa. Aggregate member of the Academy of Georgofili.