PhD 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!

 

PhD STUDENTS

CYCLE 39

Arianna Gallina

Discovering the role of seasonal dietary choices on Mediterranean diet adherence and effect on human microbiota (4-SeasoMED)

 

Hilva Gjoni

Untargeted metabolomics: a tool for assessing plant food supplement authenticity

 

Alejandra Muñoz González

Molecular study of gluten digestion: Implications for celiac disease

Cristiano Negro

Mapping the complexity of the diet: circulating metabolites of plant bioactives and food-microbiome-host interactions

 

Irene Picicci

Multi-omics approaches for the characterization of toxigenic fungi, in a climate change scenario

 

 

Davide Rovelli

Phytochemical and genetic mapping of coffee plant leaves for identification of molecules of nutraceutical interest

 

Silvia Callegaro

Woman's health: eating habits, nutritional status and main sex related risk factors in the physiological phases of female life

 

 

Chiara Biggi

Nudging targeted population groups towards more sustainable food choices

   

CYCLE 38

Anna Agosti

Fertilizers from agri-food residues for sustainable intensification in agriculture

 

Neamtallah Assaf

Tailoring qualitative properties of foods by technology: use of innovative technologies for improving safety, quality and sustainability

 

Marta Berzaghi

Development of new approaches for the evaluation of the metabolism of bioactive compounds of nutritional interest

Damiano Callegaro

Evaluation, development and application of educational and empowerment models aimed at promoting healthy and sustainable diets

 

Perla Degli Innocenti

Methodologies to guide consumers towards a healthy and sustainable Mediterranean diet

 

Lorenzo del Vecchio

Study and characterization of new ingredients recovered from plant material for application in novel foods, by advanced chromatographic techniques and high-resolution mass spectrometry

Irene Fenga

Design and development of meat and dairy analogues using vegetable proteins from upcycled sources

 

Luca Fontechiari

Innovative bioprocesses and extraction techniques of bioactive compounds from agricultural waste biomasses

 

Martina Galaverni

Digital solutions for on-farm crop quality assessment

Laila Guimarães Zeraik Cardoso

Investigation of in vivo endogenous and/or exogenous production of phenolic metabolites using (un)targeted metabolomics

 

Giovanni T. Lanza

Dietary exposure assessment to chemical contaminants through probabilistic approaches 

 

Chiara Manfreda

Application of genomics and metagenomics for the detection and characterisation of antimicrobial resistance genes in food-borne pathogens

Costanza Michelini

Development of databases and analytical methods for the study of food bioactive compounds and the interaction between food – microbiome - host

 

Saverio Monica

Screening of lactic acid bacteria to improve the technological, nutritional and functional value of products and by-products in the agri-food chain

 

Samreen Nazeer

Assessment of organic amendments on vegetative and productive performance of different plants under different growing conditions

Pio Viscusi

Enzyme assisted extraction and modification of lignocellulosic biomasses for the production of functional oligosaccharides and other nutraceutical compounds

 

 

 

 

CYCLE 37

 Giulia Andreani

Using consumer science to improve healthy and sustainable eating behaviors

 

Elena Bertolotti

Development of innovative tools for nutrition education: a promising strategy to tackle and prevent malnutrition and to reduce the environmental impact of food through the adoption of healthier and more sustainable diets

 


Maria Giulia Bonomini

Insects as alternative protein source in animal feed

Miriam Chiodetti

Bio-sustainable technologies to produce raw materials and food products with improved physico-chemical and nutritional properties

 

 Karen Lacey

Development of methods and technologies for the specificinhibition of enzymes relevant for low colour stability of fruit juices and nectars

 


Leandra Leto

Bioactive compounds in Hop leaves: from synthesis factors to pratical applications

Martina Marrella

Employment of Microbial platforms for the valorization of agri-food by-products and waste

 

Anna Mengozzi

Optimization and Validation of Sustainable Packaging Materials for
Cured Meat Products

 


Cristiana Mignogna

Metabolic phenotypes related to dietary (poly)phenols and their impact on cardiometabolic health

Arnaud Molle

Large-scale phenotyping using milk Fourier Transform Infrared Spectroscopy and factors affecting the accuracy of predictions

 

Clara Pedrazzani

Indigestible polysaccharides/oligosaccharides from different food sources: extraction, enzymatic hydrolysis and structural characterization

 


Lorenzo Pedroni

Computational approaches integrated to biomolecular technologies to study foodborne viral infections: virulence factors and identification of food-grade components with potential anti-viral activity

Francesco Spataro

Untargeted/targeted UHPLC-HRMS approach for quality assessment in hazelnuts and finished products of the confectionery industry

 

 

Ornella Tiboni Oschilewski

Planetary boundaries and diets in Latin-American and the Caribbean: an optimization study

 

 

 

CYCLE 36
CYCLE 35