From Academia to Industry: Dr. Iarusso of Scienzanova Discusses an Innovative Thesis on the Probiotics of the Future
Campobasso, September 18, 2025
A high-level academic achievement with significant scientific and industrial impact was celebrated at the University of Molise, where Dr. Ilenia Iarusso of Scienzanova defended her doctoral thesis titled "New Cultures of Lactic Acid Bacteria for 'Free From' Food Products: Challenges, Strategies and Industrial Scale-Up".
Dr. Iarusso's work represents a perfect example of how basic research and industrial innovation can proceed synergistically—a principle that is part of the DNA of both her company, Scienzanova and Mediterranea Biotecnologie, an established production company specialized in innovative lactic acid bacteria and probiotics. The two companies collaborate closely within a shared Business Network, combining their R&D expertise with innovative production capabilities.
The thesis research was conducted in close collaboration with the Department of Agricultural, Environmental, and Food Sciences (DiAAA) of the University of Molise, under the scientific supervision of Prof. Patrizio Tremonte. Dr. Iarusso dedicated her work to the isolation, selection, and characterization of new strains of lactic acid bacteria with specific functional properties, intended for the development of "free-from" foods.
The project also gained a strong international dimension through an extensive research period conducted at the School of Food and Nutritional Sciences dell'University College Cork in Ireland. Under the mentorship of Professor Jennifer Mahony, Dr. Iarusso honed her skills in genetic characterization techniques.
The distinctive and innovative feature of this study lies in its concrete industrial application. Indeed, the research was not limited to laboratory discovery but was transferred to large-scale production thanks to the collaboration between Scienzanova and Mediterranea Biotecnologie.
Under the supervision of Dott. Roberto Gagliardi, Dr. Iarusso worked to bridge the gap between theory and practice, focusing specifically on:
• Industrial scale-up: Transferring bacterial strain growth from laboratory to industrial volumes
• Performance testing: Verifying the effectiveness of the cultures in real production environments
• Product development: Applying the strains to create "free-from" fermented beverages
Congratulations to Dr. Iarusso on this important milestone. A special thank you is extended to the University of Molise and the DiAAA Department for providing the crucial academic and scientific context.
This research journey successfully demonstrates Scienzanova and Mediterranea Biotecnologie's ability to translate scientific innovation into concrete applications. Their collaboration confirms itself as an effective model for interpreting market needs and developing cutting-edge products that meet the growing demand for functional, healthy, and "free-from" foods.
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A high-level academic achievement with significant scientific and industrial impact was celebrated at the University of Molise, where Dr. Ilenia Iarusso of Scienzanova defended her doctoral thesis titled "New Cultures of Lactic Acid Bacteria for 'Free From' Food Products: Challenges, Strategies and Industrial Scale-Up".
Dr. Iarusso's work represents a perfect example of how basic research and industrial innovation can proceed synergistically—a principle that is part of the DNA of both her company, Scienzanova and Mediterranea Biotecnologie, an established production company specialized in innovative lactic acid bacteria and probiotics. The two companies collaborate closely within a shared Business Network, combining their R&D expertise with innovative production capabilities.
The thesis research was conducted in close collaboration with the Department of Agricultural, Environmental, and Food Sciences (DiAAA) of the University of Molise, under the scientific supervision of Prof. Patrizio Tremonte. Dr. Iarusso dedicated her work to the isolation, selection, and characterization of new strains of lactic acid bacteria with specific functional properties, intended for the development of "free-from" foods.
The project also gained a strong international dimension through an extensive research period conducted at the School of Food and Nutritional Sciences dell'University College Cork in Ireland. Under the mentorship of Professor Jennifer Mahony, Dr. Iarusso honed her skills in genetic characterization techniques.
The distinctive and innovative feature of this study lies in its concrete industrial application. Indeed, the research was not limited to laboratory discovery but was transferred to large-scale production thanks to the collaboration between Scienzanova and Mediterranea Biotecnologie.
Under the supervision of Dott. Roberto Gagliardi, Dr. Iarusso worked to bridge the gap between theory and practice, focusing specifically on:
• Industrial scale-up: Transferring bacterial strain growth from laboratory to industrial volumes
• Performance testing: Verifying the effectiveness of the cultures in real production environments
• Product development: Applying the strains to create "free-from" fermented beverages
Congratulations to Dr. Iarusso on this important milestone. A special thank you is extended to the University of Molise and the DiAAA Department for providing the crucial academic and scientific context.
This research journey successfully demonstrates Scienzanova and Mediterranea Biotecnologie's ability to translate scientific innovation into concrete applications. Their collaboration confirms itself as an effective model for interpreting market needs and developing cutting-edge products that meet the growing demand for functional, healthy, and "free-from" foods.
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