PortugalCountry of destination:
Thanks to the AgreenSkills programme, Vincenza had the opportunity to work as a post-doctoral fellow at two research units of INRA (the BIA in Nantes and the QuaPa in Clermont-Ferrand) focusing her activity on the valorisation of animal by-products for added-value applications in biomedicine, cosmetics, pharmaceutics and food
I attained a Master degree in Chemical Engineering in Italy in the year 2006. I was recruited thereafter at an Italian company where I worked on energy and high-added value compounds refining from natural sources. Nonetheless, my strong interest for the scientific research pushed me to develop a PhD, which I carried abroad at the Catholic University of Portugal, under the Marie Curie Action InSolEX-RTN Project, 6th EU-FP, coordinated by the Imperial College London, UK. This research and training period in an international context strongly contributed to enrich my professional and life experience and gave me the opportunity to continue my career at the same institution for almost 8 years (2008-2015). Main field of my studies was the valorisation of agro-food products to recover added-value compounds to be applied in biomedicine, bio- based materials and food. I was also working on food safety and quality management systems and on food microbiology. I started developing my AgreenSkills project in 2015 at the INRA units QuaPA (Clermont-Ferrand) and BIA (Nantes) with researches focusing on the recovery and applications of fibrous proteins from animal by-products.The AgreenSkills fellowship allowed me the important achievement of being recruited as a permanent Researcher at the unit QuaPA where I will develop my own research line.
Ayodeji, BD, Piccirillo, C, Ferraro, V, et al., 2018. Screening and molecular identification of lactic acid bacteria from gari and fufu and gari effluents. Ann. Microbiol., 67(1), 123-133.
Ayodeji B.D., Piccirillo C., Ferraro V. et al. Ann Microbiol, 2017. 67: 123.
Ferraro V., Gaillard-Martinie B., Sayd. T., Chambon C., Santé-Lhoutellier V., 2017. Collagen type I from bovine bone. Effect of animal age, bone anatomy and drying methodology on extraction yield, self-assembly, thermal behaviour and electrokinetic potential. International Journal of Biological Macromolecules, 97, 55 - 66.
Ferraro V., Anton M., Santé-Lhoutellier V., 2016. The “sisters” α-helices of collagen, elastin and keratin recovered from animal by-products: functionality, bioactivity and trends of application. Trends in Food Science & Technology, 51, 65-75.
Ferraro, V., Madureira, AR et al., 2015. Study of the interactions between rosmarinic acid and bovine milk whey protein [alpha]-Lactalbumin, [beta]-Lactoglobulin and Lactoferrin. Food Research International, 77, 450-459.