Dr. Silvina Fadda | Environment | Best Researcher Award
Dr. Silvina Fadda | Environment | Senior Researcher at CERELA | Argentina
Dr. Silvina Fadda is a highly accomplished female scientist specializing in food microbiology and biochemistry, currently serving as a Research Scientist at CERELA under the National Scientific and Technical Research Council (CONICET) in Argentina. Dr. Silvina Fadda earned her Doctorate in Biochemistry from the Universidad Nacional de Tucumán, where she developed extensive expertise in microbial physiology, fermentation systems, and the characterization of lactic acid bacteria relevant to food safety and preservation. Throughout her professional career, she has focused on studying beneficial and bioprotective microorganisms, particularly lactic acid bacteria and their metabolic, proteomic, and adaptive responses under food processing conditions. Her research interests include microbial ecology in meat processing environments, the antagonistic activity of probiotic strains against foodborne pathogens, and molecular techniques for assessing microbial adaptation and stress tolerance. Dr. Silvina Fadda possesses strong research skills in proteomics, molecular microbiology, bacterial strain characterization, fermentation technology, and the development of microbial-based food safety strategies. She has collaborated on internationally coordinated research projects aimed at improving safe food production practices and developing sustainable microbial biopreservation methods. Her scholarly contributions are reflected in her publications in high-impact, Scopus-indexed journals and her continued role as a reviewer for reputable journals in food chemistry, food microbiology, and biofilm research. Dr. Silvina Fadda has received recognition for her scientific contributions through her longstanding research appointment at CONICET, along with participation in scientific committees and professional networks that advance food microbiology research. Her work demonstrates leadership in laboratory-based research, interdisciplinary collaboration, and mentoring early career researchers. In conclusion, Dr. Silvina Fadda exemplifies professional excellence, scientific rigor, and an ongoing commitment to improving global food safety through microbiological innovation, making her a commendable academic and a strong contributor to both scientific research and community knowledge.
Academic Profile: ORCID | Scopus
Featured Publications:
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Cisneros, L., Baillo, A. A., Ploper, D., Valacco, M. P., Moreno, S., Yantorno, O., Fusco, V., & Fadda, S. (2025). Foodborne lactic acid bacteria inactivate planktonic and sessile Escherichia coli O157:H7 in a meat processing environment: A physiological and proteomic study. Foods. Citations: 5
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Terán, L. C., Orihuel, A., Bentencourt, E., Raya, R., & Fadda, S. (2023). Role of curing agents in the adaptive response of the bioprotective Latilactobacillus curvatus CRL 705 from a physiologic and proteomic perspective. Bacteria. Citations: 12
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Sandoval-Mosqueda, I. L., Llorente-Bousquets, A., Soto, C., Mercado Márquez, C., Fadda, S., & Del Río García, J. C. (2023). Ligilactobacillus murinus strains isolated from mice intestinal tract: Molecular characterization and antagonistic activity against food-borne pathogens. Microorganisms. Citations: 18
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Terán, L. C., Orihuel, A., Bentencourt, E., Raya, R., & Fadda, S. (2023). Role of curing agents in the adaptive response of the bioprotective Latilactobacillus Curvatus CRL 705 from a physiologic and proteomic perspective (Preprint). Citations: 3