Short CV

Current positions

Since 2023: Ph.D. student in Food Science
- Department of Agricultural Sciences, University of Naples Federico II
Since 2021: Academic tutor
- Department of Agricultural Sciences, University of Naples Federico II

Past positions

2022: Trainee in bioinformatics
- Genomix4Life S.r.l.
2021: Trainee in plant genomics
- Department of Agricultural Sciences, University of Naples Federico II
2020: Assistant to the university manager
- Department of Agricultural Sciences, University of Naples Federico II

Research visits

2024-2025: Ph.D. visiting student
- Teagasc Food Research Centre, Moorepark, Co. Cork, Ireland

Education

Ph.D candidate in Food Science, Department of Agricultural Sciences, University of Naples Federico II, 2026 (expected)
M.Sc. in Agri-Environmental and Food Biotechnologies, Department of Agricultural Sciences, University of Naples Federico II, 2022
B.Sc. in Agricultural, Forestry and Environmental Sciences, Department of Agricultural Sciences, University of Naples Federico II, 2022

Publications

Microbiome profiling of Grana Padano and Parmigiano Reggiano cheeses reveals cheese-specific biomarkers, psychobiotic potential, and bioprotective activities

Valentino, V., Magliulo, R., Balivo, A., Krysmann, A. M., Calvanese, C. M., Esposito, A., ... & De Filippis, F. (2025). Microbiome profiling of Grana Padano and Parmigiano Reggiano cheeses reveals cheese-specific biomarkers, psychobiotic potential, and bioprotective activities. npj Biofilms and Microbiomes, 11(1), 177.

Salt stress mitigation and field-relevant biostimulant activity of prosystemin protein fragments: novel tools for cutting-edge solutions in agriculture

Criscuolo, M. C., Magliulo, R., Castaldi, V., Cirillo, V., Cristiani, C., Negroni, A., ... & Rao, R. (2025). Salt Stress Mitigation and Field-Relevant Biostimulant Activity of Prosystemin Protein Fragments: Novel Tools for Cutting-Edge Solutions in Agriculture. Plants, 14(15), 2411.

Microbiome signatures associated with flavor development differentiate Protected Designation of origin water Buffalo Mozzarella cheese from different production areas

Magliulo, R., Valentino, V., Balivo, A., Esposito, A., Genovese, A., Ercolini, D., & De Filippis, F. (2024). Microbiome signatures associated with flavor development differentiate Protected Designation of origin water Buffalo Mozzarella cheese from different production areas. Food Research International, 192, 114798.

Explainable artificial intelligence and microbiome data for food geographical origin: the Mozzarella di Bufala Campana PDO Case of Study

Magarelli, M., Novielli, P., De Filippis, F., Magliulo, R., Di Bitonto, P., Diacono, D., Bellotti, R., & Tangaro, S. (2024). Explainable artificial intelligence and microbiome data for food geographical origin: the Mozzarella di Bufala Campana PDO Case of Study. Frontiers in Microbiology, 15, 1393243.

Fermented foods, their microbiome and its potential in boosting human health

Valentino, V., Magliulo, R., Farsi, D., Cotter, P. D., O'Sullivan, O., Ercolini, D., & De Filippis, F. (2024). Fermented foods, their microbiome and its potential in boosting human health. Microbial Biotechnology, 17(2), e14428.

Teaching

Metagenomics and studies on the microbiome

Plant genetics

Send me an e-mail if you may be interested at the full CV.

Raffaele Magliulo

Short CV

Current positions

Past positions

Research visits

Education

Publications

Microbiome profiling of Grana Padano and Parmigiano Reggiano cheeses reveals cheese-specific biomarkers, psychobiotic potential, and bioprotective activities

Salt stress mitigation and field-relevant biostimulant activity of prosystemin protein fragments: novel tools for cutting-edge solutions in agriculture

Microbiome signatures associated with flavor development differentiate Protected Designation of origin water Buffalo Mozzarella cheese from different production areas

Explainable artificial intelligence and microbiome data for food geographical origin: the Mozzarella di Bufala Campana PDO Case of Study

Fermented foods, their microbiome and its potential in boosting human health

Talks

Development of a kombucha metagenome catalogue including a one-year longitudinal sampling

Qualitative microbial risk assessment and genomic input: food-safety genes in Staphylococcus aureus from mastitis milk

Development of a comprehensive cheese metagenome catalogue reveals potential markers of origin and quality

Development of a comprehensive cheese metagenome catalogue reveals potential markers of origin and quality

The neuroactive potential of Grana Padano and Parmigiano Reggiano cheese microbiome

The neuroactive potential of Grana Padano and Parmigiano Reggiano cheese microbiome

Traditional fermented foods as a source of beneficial microbes: a meta-analysis

Unravelling the neuroactive potential of Grana Padano and Parmigiano Reggiano cheese microbiome

Multiomic-based tracking of PDO Buffalo Mozzarella geographical origin

International meeting “What do we know about the fermented food we eat every day?”

Exploiting fermented foods microbiome to improve food quality and human health

Microbiome-based tracking of PDO Buﬀalo Mozzarella geographical origin

Fermented foods as a source of beneficial microbes: a meta-analysis

Specific microbiome signatures allow to trace PDO mozzarella cheese geographical origin

Novel protein fragments for tomato resilience to salt stress

Teaching

Metagenomics and studies on the microbiome

Plant genetics