Gabriela Zampieri Campos
Gabriela Zampieri Campos is a Food Engineer (UNESP) and PhD candidate in Food Science at the University of São Paulo. She researches lactic acid bacteria with technological potential and is a member of the REPEQUAB network and the Brazilian Society of Microbiology. Her previous work focused on the microbiological safety of artisanal cheeses.
FeaturesMicrobiological concerns faced in cheese-making environments
Delve into the multi-facteted world of cheese production, discovering some of the major microbes, risks, and strategies for mitigation.
