Ph.D. in Food Science

 

The School is actively involved in the PhD course in Food Science, representing the highest point in the training of students in the field of food in our University. This course trains candidates to become researchers, with deep theoretical and practical knowledge and appropriate experimental methodology in the field of food sciences, characteristics needed to face the complex challenges of the area. In many cases, the activities are carried out in strict contact with national and international public and entrepreneurial entities.

 

A list of our present PhD students and of their research projects.

CLICK on each photo or name to know more!

 

Vincenzo Castellone

Bioactive compounds from lactic acid bacteria: beneficial effects of fermented foods

Claudia Favari

Metabolomics applications to nutritional intervention studies

 

Sara Cutroneo

Study of the nutritional and techno-functional properties of innovative meat analogues products

 

Maria Pia Fabrile

New tools for authentication and traceability to assure the integrity of food chain

 

Annalisa Fortini

Studies and educational interventions for the promotion of best practices in primary school canteens of Parma

 

Andrea Fuso

Production and structural characterization of xylo-oligosaccharides from hazelnut by-products

 

Cinzia Franchini

Promotion of nutrition knowledge and sustainability of dietary behaviours in different target populations

 

Giulia Spaggiari 

In silico methods for the detection of endocrine disruptors in food

 

Giuseppe Sammarco

Innovative analytical strategies coupled with multivariate analysis to deal with complex issues in food integrity, food authenticity and sensomics

 

Jasmine Hadj Saadoun

Fermentation as a strategy to produce high value compounds from byproducts and waste

 

Laura Troiani

High throughput LAB screening for PHAs and PLA production

 

Nicole Tosi

Metabotyping of the production of phenolic metabolites in personalized nutrition

Paolo Langialonga

Improvement process and treatment technologies for fruits and vegetables products

 

Salvatore Vaccaro

Surgical treatment of pathological obesity

 

Simona Scarpella

High Resolution Mass Spectrometry and food fraud: analytical development and food safety

Valentina Luparelli

Valorization of agri-food by-products through insects: extraction, characterization, properties and applications of lipids, proteins and chitin

 

Rohini Vijay Dhenge

Analysis of modifications in the microstructure of vegetable raw materials subjected to conventional, innovative and non-thermal technologies

 

Giuseppe Di Pede

Comprehensive nutritional evaluation of dietary phytochemicals: food sources, in vivo and
in vitro biotransformation in humans

Francesca Accardo

Unraveling the molecular determinants of protein digestion

Marco Gozzi

Secondary metabolism of in vitro-cultured cereals exposed to exogenous elicitors

 

Francesca Vighi

GENEtoCHEESE: ’From genomics to milk minerals: better use of proteins in the cheese making process‘

Ancuta Cezara Simon

Antimicrobial resistance in zootechnical supply chains

 

Luca Bettera

Lactic acid bacteria in cheese production: from past knowledge to future prospects

 

 

Francesca Cavaliere 

A Food Contact Materials 3D database for food safety using nuclear receptors (ER and AR) as biological cancer marker