Raffaele Magliulo
Research OfficerResearch Interests
Raffaele Magliulo is a Research Officer at Moorepark Teagasc Food Research Centre. His research focuses on characterising the fermented foods microbiome and its impact on gut and human health, using shotgun metagenomics, multiomics integration, machine learning, and explainable artificial intelligence. By combining high-resolution sequencing data with advanced computational approaches, his work aims to uncover the mechanistic links between diet, microbial communities, and health outcomes.
Current Projects
- InFer: Investigating the specific impact of fermented foods, and associated components, on the gut microbiome and health
- DOMINO (Harnessing the microbial potential of fermented foods for healthy and sustainable food systems)
Education
- D. in Food Science, Department of Agricultural Sciences, University of Naples Federico II, 2026
- Sc. in Agri-Environmental and Food Biotechnologies, Department of Agricultural Sciences, University of Naples Federico II, 2022
- B.Sc. in Agricultural, Forestry and Environmental Sciences, Department of Agricultural Sciences, University of Naples Federico II, 2022
Professional Membership
SIMGBM
Links:
Most relevant:
- Valentino, V.*, Magliulo, R.*, Balivo, A., Krysmann, … & De Filippis, F. (2025). *Equal contribution. Microbiome profiling of Grana Padano and Parmigiano Reggiano cheeses reveals cheese-specific biomarkers, psychobiotic potential, and bioprotective activities. npj Biofilms and Microbiomes, 11(1), 177. https://doi.org/10.1038/s41522-025-00815-6
- Magliulo, R., Valentino, V., Balivo, A., Esposito, A., Genovese, A., Ercolini, D., & De Filippis, F. (2024). Microbiome signatures associated with flavor development differentiate Protected Designation of origin water Buffalo Mozzarella cheese from different production areas. Food Research International, 192, 114798. https://doi.org/10.1016/j.foodres.2024.114798
- Magarelli, M., Novielli, P., De Filippis, F., Magliulo, R., Di Bitonto, P., Diacono, D., Bellotti, R., & Tangaro, S. (2024). Explainable artificial intelligence and microbiome data for food geographical origin: the Mozzarella di Bufala Campana PDO Case of Study. Frontiers in Microbiology, 15, 1393243. https://doi.org/10.3389/fmicb.2024.1393243
Valentino, V.*, Magliulo, R.*, Farsi, D., Cotter, P. D., O’Sullivan, O., Ercolini, D., & De Filippis, F. (2024). *Equal contribution. Fermented foods, their microbiome and its potential in boosting human health. Microbial Biotechnology, 17(2), e14428. https://doi.org/10.1111/1751-7915.14428
Link to Talks page from personal website