Vittorio Capozzi

Senior Researcher - National Research Council of Italy, Institute of Sciences of Food Production

National Research Council of Italy

Foggia, Italy

12 profile visitsResearch

I am passionate about research and development in the field of food microbiology and fermentation. I am in an institute that manages a microbial collection.

My organisation

Improvement of agrifood quality and safety through multidisciplinary and innovative approaches, by using biotechnologies, advanced diagnostic and agricultural sustainable production systems. ISPA-CNR fosters technological innovation paths of small, medium and large national and foreign agrifood enterprises, by creating synergistic actions between scientific research and production sectors with the transfer of scientific knowledge. ISPA is an Institute of the National Research Council of Italy. The National Research Council (Cnr) is the largest public research institution in Italy, the only one under the Research Ministry performing multidisciplinary activities. Founded as legal person on 18 November 1923, Cnr’s mission is to perform research in its own Institutes, to promote innovation and competitiveness of the national industrial system, to promote the internationalization of the national research system, to provide technologies and solutions to emerging public and private needs, to advice Government and other public bodies, and to contribute to the qualification of human resources. In the Cnr's research world, the main resource is the available knowledge which means people, with their skills, commitment and ideas. This capital comprises more than 8.000 employees, of whom more than half are researchers and technologists. Some 4.000 young researchers are engaged in postgraduate studies and research training at Cnr within the organization’s top-priority areas of interest. A significant contribution also comes from research associates: researchers, from Universities or private firms, who take part in Cnr’s research activities.
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About me

Senior Researcher of the National Research Council, with expertise in the fields of food microbiology, food biotechnology, food technology, food chemistry and a propensity for transdisciplinary studies. Vittorio Capozzi holds a PhD in Food Biotechnology from the University of Foggia. In his research activities, Vittorio Capozzi has gained experience in the following institutions: University of Foggia, Institut Jules Guyot, Université de Bourgogne (Equipe de Recherche en vigne et vin (REVV), Dijon, France), National School of Biology Applied to Nutrition and Food (ENSBANA, Dijon, France), Council for Agricultural Research (CRA) of Italy, Institute of Vine and Wine Sciences of the University of Bordeaux, Free University of Bolzano, Edmund Mach Foundation. Scopus: 158 documents, h-index 49; ORCID 0000-0002-0717-0753.

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