IACUMIN Lucilla

is Associate Professor in Microbiology and Immunology at the Department of Agricultural, Food, Environmental, and Animal Science of the University of Udine (Italy), where she graduated as Food Technologist (2001) and obtained a PhD in Food Science (2005). Her research focuses on microbial ecology of fermented foods, bioactive molecules, human health, and sustainable food production. Since 2017, her research also deals with ancient microbial DNA in archaeological food samples. She is member of academic non-profit societies, such as the Italian Society of Agriculture, Food, and Environmental Microbiology (SIMTREA) and the European Biotechnology Thematic Network Association (EBTNA).