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Dr. J Marcelino Kongo is a PhD in Biotechnology & Food Engineering, a MSc in Food Science & Technology and a Bsc in Biology of Aquatic Ecosystems. Currently he is a Reseacher in Food Innovation, a Teacher of Microbiology, and Project Coordinator at Instituto de Inovação Tecnológica dos Açores (INOVA). He was a Post-Doc Fellow and a Special Graduate Faculty Member at the Canadian Research Institute for Food Safety (University of Guelph, Canada) researching on Bacteriocins of Lactic Acid Bacteria (LAB), a Research Fellow in Food Safety at Cornell University (Ithaca, NY, USA) researching on Listeria in Food Systems, and a Visiting Scientist at Cork University (Cork Ireland) with research in Food Chemistry. He was a recipient of "The President Award" from the Society of Applied Microbiology (Sfam) UK and a Reviewer for the Journal of Dairy Science. His research interests include System Biology of Lactic Acid Bacteria, their antimicrobial systems (bacteriocins), as well as the multiple (socio-economic, ecologic and cultural) roles of Artisan Cheeses. Author of several papers and books of which the later one “Lactic Acid Bacteria: R&D for Food, Health and Livestock Purposes (2014)” was published by INTECH PUBL, Dr Kongo is also a consultant in Food Safety for SMEs.
System Biology of Lactic Acid Bacteria, their antimicrobial systems (bacteriocins), as well as the multiple (socio-economic, ecologic and cultural) roles of Artisan Cheeses.
Marcelino Kongo J, João Leite, Ana Borges and Duarte Ponte
Research Article: J Food Process Technol 2014, 5: 404