PhD student profile, Maria Eletta Moriano

PhD Student: Maria Eletta Moriano



Tutor: Prof. Cristina Alamprese – DeFENS

Dean: Prof. Francesco Bonomi

Research area: Food Science and Nutrition

PhD title achieved on: 18th December 2018


Research topic

Multidisciplinary approaches to the study of multi-phase food products.


Project Synopsis

My PhD project aims at investigating how different production technologies can be used to obtain low fat (LF) products (i.e., biscuits and mousses) with improved nutritional functionality and quality features comparable to those of the traditional counterparts. In particular, extrusion-cooking and depositing technologies will be compared for LF biscuits production, while high-pressure homogenization and blending will be compared for the pre-mix preparation of LF mousses. The importance of understanding interlinks between production technology and nutritional properties lies in the possibility to develop new approaches in process/product optimization and a broader variety of healthier products of high quality.


Project keywords

food technology, food structure, food rheology, nutrition



Department of Food, Environmental and Nutritional Sciences (DeFENS) – Via Celoria 2, 20133 Milan



Fellowship sponsor: Università degli Studi di Milano



Publications with Impact Factor

Moriano, M.E. & Alamprese, C. (2017). Honey, trehalose and erythritol as sucrose-alternative sweeteners for artisanal ice cream. A pilot study. LWT-Food Science and Technology, 75: 329-334

Proceedings of National and International Conferences (papers)

Moriano, M.E. (2016). Impact of production technologies on structural and nutritional properties of low fat foods. 21th Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology, September 14-16, 2016. Portici (NA) ISBN: 978-88-99648-06-0

Proceedings of National and International Conferences (abstracts)

Moriano, M.E., Cappa, C. & Alamprese, C. (2016). Optimization of a low fat and high resistant starch biscuit formulation. 30th EFFoST Conference, November 26-28, 2016. Vienna (Poster)

Alamprese, C. & Moriano, M.E. (2016). Sunflower oil organogels and natural sucrose alternatives: new ingredients for healthier artisanal ice creams. 30th EFFoST Conference, November 26-28, 2016. Vienna (Poster)

Frauenlob, J., Moriano, M., D’Amico, S., Schönlechner, R. (2016). Influence of wheat flour quality on bread made from pre-fermented frozen dough. 15th International Cereal and Bread Congress, April 18-21, 2016. Istanbul (Oral Presentation)



International Experiences

September 2014 – February 2015: Abroad traineeship during MSc degree founded by Erasmus+ grant. Food Technology Institute – University of Natural Resources and Life Sciences of Vienna. Thesis Title: “Frozen dough and frozen partially baked bread: effect of flour characteristics and storage time on the quality of final rebaked bread”. (Tutor: Prof. Regine Schönlechner, Prof. Mara Lucisano)


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