Meet the DCs

About Rosamaria and Her Academic Background

Rosamaria Provenzale comes from Italy. She obtained a Bachelor’s degree in Environmental Sciences and Technologies from the University of Milano‑Bicocca, where she specialised in environmental microbiology for her thesis. She then completed a Master’s degree in Biotechnology for the Bioeconomy at the University of Milan.

During her master’s studies, Rosamaria spent eight months at Wageningen University (Netherlands), working on mushroom mycelium as an alternative protein source. This experience strengthened her interest in fungi, microbial communities, and bioprocessing.

After graduating, she joined the University of Florence as a researcher on a project aimed at developing a process for producing mycoproteins for the startup Innfoods. In this role, she worked extensively with bioreactors, fungal cultures, and mycelium‑based systems, further developing her expertise and passion for applied microbiology and fermentation‑related processes.

About Her Research

Rosamaria’s PhD research focuses on the role of microbial biofilms in the spoilage of fermented beverages, with a particular emphasis on wine and cider. Biofilms are organised communities of microorganisms that adhere to surfaces and are embedded in a self‑produced extracellular matrix. This lifestyle enhances microbial survival and resistance to cleaning and antimicrobial treatments, making biofilms a persistent source of contamination in fermentation environments.

In the context of wine and cider production, biofilms formed by spoilage microorganisms such as Brettanomyces spp. and acetic acid bacteria can colonise tanks, pipes, and equipment, leading to recurrent spoilage events and quality losses. Although undesirable biofilms have been reported in wineries and cideries, their contribution to microbial spoilage remains insufficiently understood. Rosamaria’s work aims to clarify how biofilms form, persist, and release cells into beverages, contributing to contamination during production and ageing.

Within the SpoilControl project, Rosamaria is responsible for investigating biofilms as key drivers of microbial spoilage. While other doctoral candidates focus on spoilage mechanisms in liquid matrices, antimicrobial treatments, or consumer and economic aspects, her research addresses the often‑hidden surface‑associated microbial reservoirs that challenge hygiene and sanitation in the fermentation industry. Her work provides fundamental knowledge needed to design effective cleaning, monitoring, and prevention strategies.

Her research combines field studies in real industrial settings with controlled laboratory experiments. By analysing biofilms collected directly from wine and cider production environments and investigating the behaviour of key spoilage yeasts under laboratory conditions, she aims to link microbial ecology, surface properties, and beverage composition. Particular attention is given to the influence of matrix components, such as colloids and macromolecules, on microbial physiology and bioadhesion.

Rosamaria’s thesis specifically focuses on:

• Characterising microbial biofilms present on surfaces and equipment in wine and cider production.
• Analysing biofilm microbial communities using microscopy‑assisted monitoring and targeted metagenomics.
• Investigating surface physicochemical properties and their influence on biofilm formation.
• Evaluating the impact of beverage components (e.g. colloids) on microbial physiology and adhesion.
• Understanding biofilm adaptation to environmental stresses and antimicrobial treatments.
• Contributing to the development of innovative strategies to prevent or remove undesirable biofilms in the fermented beverage sector.

Her work connects closely with other SpoilControl work packages, particularly those focused on microbial monitoring, spoilage mechanisms, and the evaluation of innovative treatments, supporting an integrated approach to improving the safety and quality of fermented beverages.

Motivation for the Project

Rosamaria was attracted to this PhD project because it brings together microbiology, fermentation science, and applied industrial research. Her academic and professional experiences with fungi, bioreactors, and microbial systems naturally led her to an interest in biofilms as complex and resilient microbial communities. The multidisciplinary and international nature of SpoilControl, combined with its strong industrial relevance, made this project a compelling opportunity to develop impactful and transferable research.