Research projects presented by the XXXVII cycle students

Here are the videoclips of presentations of research projects proposed by students of the XXXVII cycle carried out on February 23rd 2022.

Andrea Casson
Development of LCA (Life Cycle Assessment) calculation models to support decision-making processes and the assessment of opportunities for the optimization of production, the promotion of the circular economy and the reduction of waste of resources in the agri-food supply chains and in the food packaging chains.

Casson 

 

Federica De Agostini
Mitigation of the environmental impact through sustainable packaging solutions and optimization of the shelf life: the case of coffee.

Deagostini 

 

Stefano Gerna
Integrated green strategies for the management, recovery and recycling of waste in a dairy farm

Gerna 

 

Sara Margherita Borgonovi
Molecular determinant of structural behavior of food-related macromolecules

Borgonovi 

 

Tommaso Bellesia
ECO-sustainable PACKaging MATerials for the food industry (ECOPACKMAT)

Bellesia 

 

Eleonora Loffredi
Multidisciplinary approaches to the study of multi-phase foods as delivery systems for bioactive compounds

Loffredi 

 

Paola Biscotti
Enhancement of milk and dairy products in healthy and sustainable food models (VALILAT)

Biscotti 

 

Valentina Vinelli
Bioavailability and biological activity of dietary compounds/patterns and their role on human health

Vinelli 

 

Giuliana Aliberti
Development of an Healthy and Green Multifunctional Cooking Appliance

Aliberti 

 

Alessio Sergiacomo
Bioprocesses to improve the sustainability of legume and cereal-based food

Sergiacomo 

 

Laura Brunelli
Molecular biology, genetics and (meta)genomics for the optimized use of probiotic microorganisms of industrial interest

Brunelli 

 

Simona Pizzi
Innovative technological and microbial approaches for the sustainable development of the alcoholic beverage industry

Pizzi 

 

Giovanni Patania
Response of plant holobiont towards bacterial invasion: a focus on plant-growth promoter and antibiotic resistant bacteria

Patania1 

 

Shanshiashvili Gvantsa
Improvement of the grape pressing phase to implement the sustainability of wine production (grape press 4.0)

Gvantsa 

 

Alessia Pampuri
Industry 4.0 in the agri-food sector: innovative sensors and SMART logistics to support the sustainability of the supply chain

Pampuri 

 

Sara Vignati
Green sensors and smart services for the optimization of agri-food supply chains with a view to industry 4.0: greater sustainability of production, business competitiveness and reduction of food waste

Vignati_1 

 

 

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