Professor of \u201cChemistry and Biotechnology of Fermentations\u201d and \u201cFood microbial biotechnology\u201d<\/p>\n
Department of Biology and Biotechnology, University \u201cSapienza\u201d of Rome, Italy.<\/p>\n
Prof. Mazzoni has a MSc degree in Biological Science and a PhD in Evolutionary Biology from \u201cSapienza\u201d University of Rome. She was a postdoctoral fellow at the CEA, Saclay, France. She is Associated Professor at the Department of Biology and Biotechnology, \u201cSapienza\u201d University of Rome (Italy). She has numerous publications in international journals and she has been invited to give lectures in on her basic and applied science research world-wide.<\/p>\n
She has expertise in yeast genetics and molecular biology. Among her studies, she has shown a relationship between mRNA metabolism and the onset of apoptosis and chronological aging. She has also demonstrated the involvement of yeast caspase in the variation of mitochondrial morphology during the apoptotic process and the role of mitochondrial morphology genes during aging. She also uses yeast to study the effect of human gene expression and new uncharacterized molecules on longevity and cell death.<\/p>\n","protected":false},"excerpt":{"rendered":"
Professor of \u201cChemistry and Biotechnology of Fermentations\u201d and \u201cFood microbial biotechnology\u201d Department of Biology and Biotechnology, University \u201cSapienza\u201d of Rome, Italy. Prof. Mazzoni has a MSc degree in Biological Science and a PhD in Evolutionary Biology from \u201cSapienza\u201d University of Rome. She was a postdoctoral fellow at the CEA, Saclay, France. She is Associated Professor … <\/p>\n