Assist. Prof. Dr. Lorenzo Nissen | Mechanical Properties of Materials | Best Researcher Award

Dr. Lorenzo Nissen is an Assistant Professor (fixed-term Researcher) in Food Microbiology at the University of Bologna, Italy. He holds a PhD in Microbial Ecology and has over 15 years of research experience in food microbiology, gut microbiota, and microbial biotechnology. His work focuses on probiotic and functional food development, in vitro gut models, and the microbial valorization of food by-products. He has contributed to numerous European and national projects, and currently leads a working group in the EU COST Action INFOGUT. Dr. Nissen is also nationally habilitated as an Associate Professor in Agricultural Microbiology and actively collaborates with international research networks in food science and microbiome research.

Assist. Prof. Dr. Lorenzo Nissen,Università di Bologna, Italy

Profile

SCOPUS

Education

Lorenzo Nissen earned his Master’s Degree in Agricultural Science and Technology from the University of Bologna, completing a thesis on the construction of a genomic library in Bifidobacterium longum. He served as a Guest Research Assistant at the Laboratory of Biotechnology of Lactic Acid Bacteria, IATA-CSIC in Valencia, Spain. He went on to pursue a Ph.D. in Microbial Ecology through an international co-tutoring program between the University of Bologna and the University of Maribor, Slovenia. His doctoral research focused on the apoptotic deletion mediated by Bifidobacterium longum and the construction of recombinant strains for Serpin encoding genes, using pig cell models.

Experience

Since February, Lorenzo Nissen has been serving as a fixed-term Researcher (Assistant Professor) at the Department of Agricultural and Food Sciences (DISTAL), University of Bologna. Prior to this role, he spent over a decade as a Research Fellow at the University of Bologna, working in multiple capacities including Agricultural Microbiology, Food Microbiology, and Industrial Crops. He was also a Visiting Research Fellow at the University of Zurich and a Researcher in Molecular Microbiology at the Edmund Mach Foundation in Trento. His extensive academic trajectory is marked by a strong presence in laboratory research, academic tutoring, and supervising graduate and PhD students across several institutions and programs.

Awards

Lorenzo Nissen’s appointment to national and international research evaluation panels, including UKRI, ANR, and The Wellcome Trust, underscores his expertise and leadership in food microbiology. He has held editorial and academic review roles and actively collaborates with international research institutions such as the University of Laval (Canada), IATA-CSIC (Spain), University of Maribor (Slovenia), University of Zurich (Switzerland), and Laimburg Research Center (Italy). His academic engagement is also evidenced by his coordination within the INFOGUT network involving over 200 global researchers.

Contributions

Lorenzo Nissen has made notable contributions to food microbiology, particularly in understanding the role of microorganisms in food functionality, safety, and gut health. He has advanced the use of in vitro gut models to study microbiota–food interactions and led research on probiotics, prebiotics, and bioactive food compounds. His work has supported the valorization of food by-products through microbial biotechnology, promoting sustainability in the food industry. Through active participation in numerous EU and national research projects, as well as leadership in the INFOGUT network, he has contributed significantly to international collaboration and innovation in microbiome and food research.

Research Projects

Lorenzo Nissen is actively involved in several national and international research projects focused on food microbiology, gut health, and sustainable food systems. He leads a working group in the COST Action CA23110 – INFOGUT, coordinating global efforts to standardize in vitro colon models for studying gut microbiota interactions. He is part of the CALIMERO project , which investigates how wholemeal semolina and pasta processing impact metabolic responses. Additionally, he contributes to the GourMed project , which focuses on improving the governance and equity of Mediterranean food value chains. In past years, he participated in several major European projects such as PATHWAY-27, BIORICE, FutureEUAqua, and SUCCIPACK, addressing topics ranging from functional foods and sustainable packaging to food safety and the valorization of agro-industrial by-products.

Research Focus

His current research spans microbial modulation of food systems, gut microbiota interactions, and food safety. He is currently involved as a Working Group Leader in the European COST Action CA23110 INFOGUT, a global initiative focused on in vitro colon models. He is also part of the PRIN-funded CALIMERO project exploring wholemeal pasta’s metabolic effects, and the PRIMA-funded GOURMED project, which aims to ensure quality and profit equity in Mediterranean food supply chains. In the past, he has contributed to major European research consortia such as BIORICE, PATHWAY-27, EcoPROLIVE, and FutureEUAqua, all focused on food innovation, safety, and sustainable production.

Publication

Title: Personalized and precise functional assessment of innovative flatbreads toward the colon microbiota of people with metabolic syndrome: Results from an in vitro simulation
Authors: Gianotti, A., Marin, V., Cardone, G., Bordoni, A., Mancini, E., Magni, M., … & Nissen, L.
Journal: Food Research International, Volume 209.

Title: Microbial and Quality Changes of Seabream Fillets Processed with Cold Plasma During Refrigerated Storage
Authors: Tappi, S., Nissen, L., Pinheiro, A. C. D. A. S., D’Elia, F., Casciano, F., Antonelli, G., … & Rocculi, P.
Journal: Foods, Volume 14, Issue 9.

Title: Functional foods acting on gut microbiota-related wellness: The multi-unit in vitro colon model to assess gut ecological and functional modulation
Authors: Marangelo, C., Marsiglia, R., Nissen, L., Scanu, M., Toto, F., Siroli, L., … & Vernocchi, P.
Journal: Food Research International.

Title: Nutritional, Chemical, and Functional Properties of Wholegrain Einkorn Pasta Through Cooking and Digestion: A Comparative Study with Wholegrain Durum Wheat Pasta
Authors: Mercatante, D., Santoni, M., Nissen, L., Didos, S., Salvatori, G., D’Ambrosio, G. J., … & Rodriguez-Estrada, M. T.
Journal: Foods, Volume 14, Issue 3.

Title: Carob Syrup: Prebiotic Potential of a Neglected Functional Beverage of Mediterranean Countries
Authors: Nissen, L., Addazii, D., Casciano, F., Danesi, F., Rodriguez-Estrada, M. T., Mercatante, D., … & Gianotti, A.
Journal: Foods, Volume 13, Issue 24.