Carlotta Sartori

Profile

Carlotta Sartori Wiss. Mitarbeiterin Lebensmittelverarb.

  • Contact hours Monday
    Tuesday
    Wednesday
    Thursday
  • Address Berner Fachhochschule
    School of Agricultural, Forest and Food Sciences HAFL
    Abteilung Food Science & Management
    Länggasse 85
    3052 Zollikofen

Activities

  • Acquisition and implementation of research projects in the field of fermentation in collaboration with internal and external partners

  • Support in teaching

  • Supervision of semester, Bachelor's and Master's theses

  • Support in the microbiology laboratory

  • Microbiology, molecular biology, biotechnology

  • Competence of Methods: PCR, qPCR, MALDI-TOF MS, biolog, antibiotic resistance tests in bacteria, vitamin B12 analysis

  • Fermentation Technology

  • Phenotypic characterization of lactic acid bacteria

  • Assessment of food safety in newly developed products

Teaching

  • Bachelor Food Sciences

  • Fermented Foods

Research

  • Application of lactic acid bacteria for the sensory and nutritional enhancement of fermented foods

  • Characterization of the microbiome during fermentations (food, drinks)

  • Development of starter and protective cultures for fresh products (focus: vegetables and fruits)

  • Natural vitamin enrichment in fermented products (by microorganisms)

  • Development and application of starter cultures in sauerkraut

  • Development of protective cultures against mould on fruit and vegetables

  • Microbial enrichment of vitamin B12 in fermented foods

CV

  • since 2018 Scientific collaborator (Food Technology) BFH-HAFL
  • 2013-2017 PhD student, Labor Assistant (Mastitis Research Group) Agroscope Liebefeld
  • 2013-2017 Dr. sc. (Dissertation title: "Detection and sanitation of Staphylococcus aureus genotype B in Swiss dairy herds") ETH Zürich
  • 2011-2013 Master of Science in Agricultural Sciences (Major: Animal Sciences, Minor: Safety and Quality in the Agri-Food Chain) ETH Zürich
  • 2007-2011 Bachelor of Science in Agricultural Sciences ETH Zürich

Projects

  • 2019-2022: FermPlant (Innosuisse project, in collaboration with Agroscope and the industrial partner Schöni Finefood)
    Development of starter cultures for the mild acidification and for a natural enrichment of vitamin B12 in fermented vegetable products

  • 2018: internal FOSYS project FermDrink: Fermentation strategies for the natural increase of the vitamin B12 content in beverages

  • from 2020: PlantProtect (FOAG project, in collaboration with Agroscope and the University of Fribourg)
    Microbial protective cultures against black root rot (Thielaviopsis basicola) on carrots

  • from 2019: Fermeat
    Development of fermentation strategies for the production of innovative vegan meat alternatives based on by-products from the food industry (with a focus on Okara-Tempeh)

Publications

  • Sartori, C., R. Boss, I. Ivanovic, and H. U. Graber. 2017. Development of a new real-time quantitative PCR assay for the detection of Staphylococcus aureus genotype B in cow milk, targeting the new gene adlb. J. Dairy Sci. 100:7834-7845. https://www.journalofdairyscience.org/article/S0022-0302(17)30701-4/pdf

  • Sartori, C., R. Boss, M. Bodmer, A. Leuenberger, I. Ivanovic, and H. U. Graber. 2018. Sanitation of Staphylococcus aureus genotype B-positive dairy herds: A field study. J. Dairy Sci. 101:6897-6914.
    https://www.journalofdairyscience.org/article/S0022-0302(18)30437-5/pdf

  • Sartori, C., V. Perreten, I. Ivanovic, M. C. Härdi-Landerer, and H. U. Graber. 2018. Short communication: Lack of intramammary niche recolonization during a sanitation program for the contagious mastitis pathogen Staphylococcus aureus genotype B. J. Dairy Sci. 101:8296-8300. https://www.journalofdairyscience.org/article/S0022-0302(18)30575-7/pdf

  • Leuenberger, A., C. Sartori, R. Boss, G. Resch, F. Oechslin, A. Steiner, P. Moreillon, and H. U. Graber. 2019. Genotypes of Staphylococcus aureus: On-farm epidemiology and the consequences for prevention of intramammary infections. J. Dairy Sci. 102:3295-3309. https://www.journalofdairyscience.org/article/S0022-0302(19)30117-1/pdf

Language skills and intercultural knowledge

  • Italian - Native or bilingual proficiency
  • German - Native or bilingual proficiency
  • French - Full professional proficiency
  • English - Professional working proficiency