DCR - Matteo Ferluga

Fellow Presentation :

My name is Matteo Ferluga. I am a Doctoral Candidate in Food Microbiology at the University of Reading (UK), with planned secondments at the National and Kapodistrian University of Athens (GR) and at NIZO Food Research (NL).

I grew up in Friuli Venezia Giulia, a region in the far north-eastern corner of Italy, which borders Slovenia and Austria. This area is the only place in Europe where Latin, Slavic and Germanic cultures meet. Growing up in such a distinctive place allowed me to understand the importance of cooperation between different people and communities.

In 2016, after high school, I moved to study Sociological Sciences at the University of Padua (IT). Although I dropped out before obtaining the degree, my interest in the topic gave me a sensibility towards social issues, which I try to integrate into my scientific research.

I then moved to Verona (IT) in 2018 to study at the local university. I first obtained my Bachelor’s degree in Viticulture and Oenology, with a thesis in Agricultural Microbiology in which I isolated, molecularly identified and phenotypically screened yeasts for enzymatic activities. During this period, I developed hands-on experience in routine “wet lab” activities, and I discovered my interest in scientific research.

My passion for Food Microbiology started during the COVID pandemic lockdowns of 2020. At the time, like most people, I had a lot of free time on my hands, and I was fresh from my first microbiology courses. I started experimenting with homemade fermentations, such as water kefir, and started my sourdough, which is still alive and which I use regularly to bake (mainly) bread. To date, I regularly ferment fresh vegetables, transforming raw ingredients into different, versatile, stable products that can also be enjoyed when the produce is out of season.

This interest, combined with the positive experience of my Bachelor’s thesis, was the reason I decided to keep studying. In 2023 I started my Master’s degree in Agrifood biotechnologies at the University of Verona. My Master’s thesis in Food Microbiology aimed at phenotypically characterising isolates from leavened doughs belonging to different Lactobacillaceae genera. The objective was to give value to microbial bioresources, either through food-grade applications or through the investigation of traits related to food safety. During this thesis I became familiar with European Food Safety Authority (EFSA) guidance documents relevant to microbial characterisation, and I dived into Lactobacillaceae taxonomy and ecology.

The project I will be working on is titled “Omics-driven investigation of unique features of olive fermentation isolates beneficial for plant fermentation with probiotic properties”. The project aims to find strains of Lactiplantibacillus plantarum with phenotypic traits of interest. The whole genomes of these strains will be sequenced to study metabolic pathways relevant to the fermentation of a plant-based product, and to develop potential starter cultures.

This position will allow me to integrate different areas of research, broadening my skill set and connecting me with professionals from other fields. Moreover, carrying out different secondments will allow me to explore more points of view, research approaches, and methodologies. I believe this is fundamental for a young researcher who is developing their own professional profile.

At the same time, my background allows me to start the project from a position of advantage, already having confidence working with Lpb. plantarum in a food-related environment, and having some experience with phenotypic characterisation.

From a sociological perspective, the research on plant-based fermented food and the development of starters and new products is important in helping humanity deal with issues such as a population that is globally growing, but aging in many regions, and climate change. Food is something we cannot leave out of the equation when addressing such topics.