Marciane Magnani

Department of Food Engineering, Center of Technology, Federal University of Paraíba
João Pessoa Brazil

Biographical Sketch: Research Focus: Food Microbiology, Antimicrobial resistance mechanisms of pathogenic microorganisms from foods, Bioprocess applied to food science, Natural antimicrobial compounds to control pathogenic and spoilage microorganism in food matrices. Current position: Adjunct Professor, Department of Food Engineering, Technology Center, Federal University of Paraíba (04.04.2011); Head Researcher, Laboratory of Food Microbiology and Biochemistry, Department of Food Engineering, Technology Center, Federal University of Paraíba; Co-coordinator of the Post-Graduation Course in Food Science and Technology, Federal University of Paraíba (01.02.2012 up the current time). Formation: Graduation: Biological Sciences, University of Vale do Rio dos Sinos (UNISINOS), São Leopoldo, Rio Grande do Sul, Brazil (2001); Master’s degree in Biotechnology, University of Paraná State, Londrina, Paraná, Brazil (2004); Post-graduation in Biology Applied to Health, University of Paraná State, Londrina, Paraná, Brazil (2006); Doctor in Food Science, University of Paraná State, Londrina, Paraná, Brazil (2010) Publications: 35 original articles published or in press in refereed journals. Referee of various International Journal (Microbial Drug Resistance; Food Technology and Biotechnology; African Journal of Food Science; Medical Practice and Reviews; Science of the Total Environment; African Journal of Microbiology Research; Journal of Food Safety; International Journal of Food science and Technology; Journal of Infection and Public Health; Food and Science Technology; Molecular Nutrition and Food Research; International Food Research Journal; Brazilian Archives of Biology and Technology; Appr. 80 poster abstracts in Scientific Meetings.

Papers:
P3-89 Antimicrobial Activity of Thymus vulgaris L. and Origanum vulgare L. Essential Oils against Pathogenic and Starter Bacteria in Brazilian Semi-Hard Cheese Model
P3-90 Activity of Origanum vulgare L. Essential Oil and Carvacrol against Planktonic and Biofilm Cells of Staphylococcus aureus Strains Isolated from Hospital Food Service Environments
P3-91 Combined Application of Essential Oils from Origanum vulgare L. and Rosmarinus officinalis L. or Their Constituents to Inhibit Staphylococcus aureus in Food Based-model Systems