Dr. Carolina Battistini


Carolina joined Marco Lab in June 2022. She received her Ph.D. in Food Science at the University of São Paulo, and her Master's in Food Engineering at Mauá Institute of Technology. Her research interests are focused on understanding the mechanisms that underlie the health benefits of probiotic fermented foods. She is currently studying the impact of different food matrices (plant-based and dairy) on the viability, gastrointestinal stress resistance, and functional potential of probiotics during the digestion process using a dynamic gastric in vitro model. This past October, she presented her preliminary results at the IMGC - International Milk Genomics Consortium Symposium 2022.