Dr. Nunzio Alberto Fazio ,University of Catania, Italy
Dr. Nunzio Alberto Fazio is a Ph.D. researcher in Agro-Food Biotechnology at the University of Catania, Italy. His work focuses on the selection and application of indigenous yeasts to enhance the quality of local wines, particularly from the Etna region. With a strong background in agricultural biotechnology, microbiology, and fermentation science, Dr. Fazio has collaborated with leading institutions in Spain, France, and the U.S. He is skilled in advanced laboratory techniques and committed to developing sustainable solutions in the agri-food sector through innovative research and biotechnology.
Scopus
Summary:
Dr. Nunzio Alberto Fazio is a well-qualified candidate for the Best Researcher Award, given his innovative research in biotechnology and sustainable wine fermentation. His technical expertise, international collaborations, and impactful publications underline his academic excellence and relevance in the field. His research bridges science and sustainability, offering solutions for enhancing regional wine production through indigenous microbial resources.
🎓 Education
Nunzio holds a Bachelor’s degree in Agricultural Technologies and a Master’s degree in Agricultural Biotechnology from the Università degli Studi di Catania, where he graduated with distinction (110/110 cum laude). His academic journey culminates in a Ph.D. in Agro-Food Biotechnology with a research focus on indigenous yeasts for enhancing local wines. His educational path includes international experiences in Spain, France, the United States, Portugal, and the Czech Republic through various Erasmus+ and visiting student programs.
💼Experience
Nunzio’s professional experience spans across multiple international institutions, contributing to his expertise in agri-food biotechnology. He has participated in internships and research projects in Czechia, Spain, France, and the U.S., where he focused on forestry, viticulture, wine biotechnology, and microbiological analysis. His work includes forest pest control, reforestation, laboratory-scale fermentation, and the use of unconventional yeasts in wine production.
🔬Research Focus
Nunzio’s research is dedicated to the investigation and application of indigenous yeasts to enhance the quality and authenticity of local wines. His Ph.D. work involves identifying and selecting S. cerevisiae and non-Saccharomyces yeasts from Sicilian wineries, particularly around Etna Volcano, aiming to develop commercial starter cultures for local wine fermentations. His research includes microbiology, genetic analysis, micro-fermentation trials, and sensory evaluations to optimize wine production.
🏆Awards
He is recognized as an International Soil Scientist Award nominee and has co-authored publications focusing on exploiting conventional and unconventional yeasts for winemaking. His notable research publication includes “Inside Current Winemaking Challenges: Exploiting the Potential of Conventional and Unconventional Yeasts.”
Skills
Nunzio Alberto Fazio is proficient in laboratory analysis, including microbiological, analytical, and molecular techniques such as MALDI-TOF, HPLC, PCR, and DNA extraction. He is skilled in project management, statistical analysis, data interpretation, and fermentation management. His expertise extends to genomics, bioinformatics tools, and software such as Microsoft Office Suite and R. Additionally, he demonstrates strong organizational and soft skills, including documentation management, time management, problem resolution, and cultural sensitivity.
Publications
- Fazio, N.A., Pino, A., Foti, P., Torija, M.-J., Caggia, C.
Title: Screening and characterization of indigenous Saccharomyces cerevisiae and non-Saccharomyces yeasts isolated from Sicilian vineyards
Journal: Food Bioscience, 2024, Volume 62, Article 105282
Citations: 0
- Fazio, N.A., Russo, N., Foti, P., Caggia, C., Randazzo, C.L.
Title: Inside Current Winemaking Challenges: Exploiting the Potential of Conventional and Unconventional Yeasts
Journal: Microorganisms, 2023, Volume 11, Issue 5, Article 1338
Citations: 12
Conclusion:
Dr. Fazio’s strengths in research innovation, technical expertise, and international collaboration position him as a leading contender for the Best Researcher Award. Focusing on increasing industry engagement, developing patents, and expanding his citation record would further solidify his candidacy, making him an even more distinguished researcher in the biotechnology community.