Franco Pirovano Email & Phone Number

The company MICRO s.r.l. is dedicated to microbiological analyses in the food, agricultural, zootechnical, nutritional and cosmetics areas as well as to the elaboration of self-control and all measurements and activities related to these self-control plans (HACCP).MICRO s.r.l. also deals with the management and maintenance of bacterial strains, both single strains and mixed strains, and the successive feasibility studies and elaboration of scale-up for the production of concentrated biomass.Laboratory of MICRO s.r.l. has been accredited by SINAL (Italian accreditation system for laboratories) with the number 0977 as a laboratory working in compliance with UNI CEI EN ISO/IEC 17025:2005 standards and, thanks to Mutual Recognition Arrangements, also in compliance with:• EA-MLA (European Cooperation for Accreditation)• ILAC-MRA (International Laboratory Accreditation Cooperation)• IAF-MRA (International Accreditation Forum) SINAL accreditation specifically applies to the tests for which the accreditation has been requested and obtained. The list of accreditated tests may be provided to the Customers upon request and it is also available for consultation at the SINAL web site (www.sinal.it).

Microbiology and processing consultant in various fields related to fermentation with applications in agriculture, zootechnics, food and the nutraceutical area.

The specific task was to organize and follow up on the research activities in a wide range of fields, including food, agricultural and zootechnical fermentation, and in the production of bacteria for application in the food supplement industry (probiotics).

Lasusanne - Switzerland

The Centre for Development, (Department of Food Microbiology of the company NESTLE’ SA. As head of the Microbiology Laboratory, he supervised the preparation of lactic acid bacteria, bifidobacteria and all matters related to their application in fermented foods in various product lines (dairy, meat, wine, flour among others).

Cadorago (Co) - Italy

Head of laboratory and production of lactic acid bacteria for application in the food industry and, more specifically, the dairy industry with the specific task of elaborating new industrial systems for the preparation of concentrated, lyophilized lactic acid bacteria.