PhD student profile, Gaetano Cardone

PhD Student: Gaetano Cardone

 

Tutor: Prof. Alessandra Marti – DeFENS

Dean: Prof. Diego Mora

Research area: Food Science and Nutrition

PhD title achieved on: 3^rd December 2021

 

Research topic

Product and process optimization for the production of functional foods from cereals, pseudocereals and legumes

 

Project Synopsis

My PhD project is aimed at understanding the impact of germination process on starch, proteins and fiber features in grains including wheat, sorghum, and quinoa. The application of sprouting on specific grains will help in solving specific technological issues, such as the extreme tenacity of some flours, the bitterness of wholegrains, as well as the difficulty in producing wholegrain bread. Moreover, understanding the relationship between the enzymatic activities developed during the sprouting and grain functionality will help in re-design new cereal-based products with improved nutritional, sensory and textural characteristics.

 

Project keywords

Grains, Sprouting, Protein features, Starch properties

 

 

 

Contacts

DeFENS – Department of Food, Environmental and Nutritional Sciences

Università degli Studi di Milano

Via G. Celoria, 2, Milano (MI), 20133

Phone: +39 02 503 16640

e-mail: gaetano.cardone@unimi.it

 

Collaborations:

Prof. Iametti Stefania – Department of Food, Environmental and Nutritional Sciences / Università degli Studi di Milano

Dr. Casiraghi Maria Cristina – Department of Food, Environmental and Nutritional Sciences / Università degli Studi di Milano

Prof. Schönlechner Regine – Department of Food Science and Technology / Institute of Food Technology, University of Natural Resources and Life Sciences

 

Sponsor

Fellowship sponsor: Università degli Studi di Milano

 

Publications

Publications with impact factor:

Cardone, G., Rumler, R., Speranza, S., Marti, A., & Schönlechner, R. (2021). Sprouting Time Affects Sorghum (Sorghum bicolor [L.] Moench) Functionality and Bread-Baking Performance. Foods, 10(10), 2285. https://doi.org/10.3390/foods10102285

Suárez-Estrella, D., Cardone, G., Buratti, S., Pagani, M. A., & Marti, A. (2020). Sprouting as a pre-processing for producing quinoa-enriched bread. Journal of Cereal Science, 103111. https://doi.org/10.1016/j.jcs.2020.103111

Cardone, G., Grassi, S., Scipioni, A., & Marti, A. (2020). Bread-making performance of durum wheat as affected by sprouting. LWT – Food Science and Technology, 110021. https://doi.org/10.1016/j.lwt.2020.110021

Cardone, G., D’Incecco, P., Pagani, M. A., & Marti, A. (2020). Sprouting improves the bread‐making performance of whole wheat flour (Triticum aestivum L.). Journal of the Science of Food and Agriculture, 100(6), 2453-2459.

Cardone, G., D’Incecco, P., Casiraghi, M. C., & Marti, A. (2020). Exploiting Milling By-Products in Bread-Making: The Case of Sprouted Wheat. Foods, 9(3), 260.

 

Oral communications:

Cardone, G., Scipioni, A., Grassi, S., Marti, A. Effects of sprouting process on the bread-making performance of durum wheat. 18th European Young Cereal Scientists and Technologists Workshop. April 15-17^th, 2019 – San Benedetto del Tronto, Italy.

 

Poster:

Cardone, G., Scipioni, A., Marti, A. Controlled sprouting of durum wheat: effects on starch and protein characteristics. AACC International Annual Meeting. Ottober 21-23^rd, 2018 – London, Great Britain.

 

Others

Institutional responsibilities:

President of the Council of the PhD students (“Consulta dei Dottorandi”) (October 2020 – September 2021) of the Università degli Studi di Milano.

Secretary of the Council of the PhD Students (Consulta Dottorandi) (October 2019 – October 2020).

Representative of XXXIV cycle students in Food Systems within the Council of the PhD Students (October 2018 – September 2021)

Representative of XXXIV cycle students in Food Systems within the Board of the Course (October 2018 – December 2021)

Representative of PhD students of the Department “DEFENS” (October 2020 – September 2021).

 

Training Experiences:

Participation at the CS-ThAnMa – Short cycle Course on Thermal Analysis – September 2-6^th, 2019 – Rome, Italy.

Partecipation at the IUBMB Advanced School in Protein Structure Solution, Prediction and Validation. May 13-17^th, 2019 – Spetses, Greece.

 

Awards:

“Gold Award” for the presentation of the “Effects of sprouting process on the bread-making performance of durum wheat”. 18^th European Young Cereal Scientists and Technologists Workshop. April 15-17^th, 2019 – San Benedetto del Tronto, Italy.

 

Membership:

Member of the following scientific societies:

-Cereals & Europe (since 2017)

-Cereals & Grains (since 2018)