Prof. Dr. Francesca Cappitelli
Associate Professor

Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente
Università degli Studi di Milano

Via Celoria 2, Milano 20133, Italia
Telephone +39 02 503 19121-19111 | Fax +39 02 503 19238
Mobile +39 333 3908765
francesca.cappitelli@unimi.it
Biographic Sketch

Dr. Francesca Cappitelli is an Associate Professor of Microbiology at the Università degli Studi di Milano, in the Department of Food, Environmental and Nutritional Sciences. She received her Ph.D. (2002) in Conservation Science from the Royal College of Art, London. She has substantial post-doctoral interdisciplinary research experience and conducts high quality research which is reflected in the authorship of peer-reviewed publications. She supervises academic work by undergraduates, master and doctoral students and mentors post-doc fellows.

Research Interests

Major research interests are cultural heritage microbiology, biofilm and effects of nanoparticles on microbes.

Current areas of cultural heritage microbiological research include biodeterioration of many materials, such as stone, paintings, synthetic polymers and paper and control strategies. A further topic is the use of microorganisms for the bioremoval of undesired compounds, e.g. graffiti compounds from cultural heritage surfaces.

Biofilm research is devoted to the study of bacterial and fungal biofilms mainly at the air/solid interfaces. This topic includes the investigation of non-toxic environmentally-friendly compounds such as those produced by organisms (e.g. zosteric acid by Zostera marina) that interfere with key steps of biofilm development.

Nanomaterials are currently present in agri-environmental and food products/applications (e.g. pesticides, direct use in food as ingredients or additives, and food contact materials) and their potential use is on the rise. While the effects and efficacy of nanoparticles have been the focus of a variety of studies, little information is available regarding the possible effects of non-lethal doses on environmental and food biofilm microorganisms.