PhD Student: Giorgio Innocenzo Ascrizzi (ORCID n. 0009-0005-4334-1838)
Supervisor: Prof. Laura Piazza (ESP)
Co-tutor: Prof. Stefano Farris (DeFENS)
Dean: Prof. Diego Mora
Research area: Food Science and Nutrition
Research topic
Design of sustainable soft-solid foods intended for special diets: rheological, tribological and nutritional evaluation
Project Synopsis
Swallowing difficulties can lead to reduced food intake and an increased risk of aspiration pneumonia and choking. This PhD research project aims to design high-functionality soft-solid foods intended for people with swallowing difficulties. Special attention will be given to the physical parameters affecting oral processing and flow in the swallowing phase.
The research will be carried out within the framework of applied materials science to thoroughly investigate the rheological and tribological aspects of oral processing, specifically swallowing, to provide a basis for improving already available commercial products. Rheological and tribological tests will be performed to assess how mesostructure can deeply affect swallowing. Phenomenological and mathematical models of relevant aspects of swallowing will be developed in partnership with modeling engineers, to develop a realistic and accurate model of oral processing. The identified boundary conditions will guide the formulation of a new generation of nutritionally balanced soft-solid foods, incorporating appropriate structure modifiers and upcycled ingredients from food processing losses.
The project will involve collaboration with neuropsychologists with expertise in swallowing disorders. Findings will be shared within the “PNRR-PE10-SPOKE 4-DESPHAGIA” activities, focused on designing nutrient-rich products that fulfill the specific texture and swallowing requirements of dysphagia patients.
Project keywords
food rheology, food tribology, soft-solid foods, agri-food waste, upcycle
Contacts
Department of Environmental Science and Policy (ESP) – Università degli Studi di Milano, Via Celoria 2, 20133 Milan
Department of Food, Environmental and Nutritional Sciences (DeFENS) – Università degli Studi di Milano, Via Mangiagalli 25, 20133 Milan
Collaborations
Department of Biomedical Engineering – Politecnico di Milano
Department of Agrotechnology and Food Sciences, Physic and Physical Chemistry of Food – Wageningen University and Research
Sponsor
Fellowship sponsor: Università degli Studi di Milano
Project sponsor: Project funded by the National Recovery and Resilience Plan (PNRR) – Established by Ministerial Decree 118/2023 of Italian Ministry of University and Research and funded by the European Union (NextGenerationEU)
Publications
Ascrizzi G.I., Fuenmayor C.A, Piazza L. (2025). Ultrasound-assisted nanoemulgel preparation: A one-step approach for enhanced rheo-tribological properties. Innovative Food Science and Emerging Technologies, 106:104246. DOI: 10.1016/j.ifset.2025.104246
Ascrizzi G.I., Piazza L. (2025). Oral textural properties of easy-to-swallow foods. Chemical Engineering Transactions, 118:37-42. DOI: 10.3303/cet25118007
Piazza L., Menegon M., Girotto F., Ascrizzi G.I. (2025). 3D layer-by-layer printing of protein-based soft solid foods: Challenges and potential for dysphagia foods. Chemical Engineering Transactions, 118:97-102. DOI: 10.3303/cet25118017
Ascrizzi G.I., Piazza L. (2025). The tea supply chain: A comparative analysis of environmental sustainability challenges in divergent economies. International Journal of Tea Science, 18(02):1-5. DOI: 10.20425/ijts18201
Ascrizzi G.I., Martini D., Piazza L. (2024). Nutritional quality of dysphagia-oriented products sold on the Italian market. Frontiers in Nutrition, 11:1425878. DOI: 10.3389/fnut.2024.1425878
Ascrizzi G.I., Grosso F., Fortina R., Meneguz M. (2022). Valorization of waste by-products from olive pomace industry by using black soldier fly larvae as bioconverter. Journal of Insects as Food and Feed, 8(13), S89. DOI: 10.3920/jiff2022.s1
Locatelli C., Bagardi M., Manfredi M., Scaraffia L., Ascrizzi G.I., Brambilla P.G., Zani D.D. (2020). Interobserver variability of radiographic methods for the evaluation of left atrial size in dogs. Conference abstract at 30th ECVIM-CA Congress, European College of Veterinary Internal Medicine
Oral communications
Ascrizzi G.I., Piazza L. (2025). Oral textural properties of easy-to-swallow foods. 5th International Conference on Engineering Future Food (EFF 2025). International congress in Bologna, 15-17 September 2025
Ascrizzi G.I., Fuenmayor C.A., Piazza L. (2024). Ultrasonic fabrication of nanoemulgels for innovative food applications: Rheo-tribological and morphological insights. 38th European Federation of Food Science and Technology International Conference 2024 (EFFoST 2024). International congress in Bruges, 12-14 November 2024
Ascrizzi G.I., Ziliani S., Bertini S., Piazza L. (2024). Texturizing properties of carboxymethylcellulose at different degree of substitution intended for dysphagia-oriented soft solid foods. 22nd World Congress of Food Science and Technology (IUFoST 2024). International congress in Rimini, 8-12 September 2024
Piazza L., Ascrizzi G.I. (2024). Assessing the techno-functionality of upcycled Cannabis sativa L. meals. 9th Edition of Innovations in Food Science and Human Nutrition (IFHN 2024). International congress in Prague, 26-27 June 2024
Posters
Mucoadhesive, mechanical and rheological properties of prototype soft-solid foods designed for dysphagia management, and an insight into the rheology of thickened beverages. 29th Workshop on the Developments in the Italian PhD research on Food Science, Technology and Biotechnology in Teramo, 10-12 September 2025
Ascrizzi G.I., Pestarino N., Piazza L. (2025). Mucoadhesive and mechanical properties of prototype soft-solid meals designed for dysphagia patients. 7th International Conference on Food Oral Processing Physics, Physiology and Psychology of Eating (FOP 2025). International congress in Valencia, 12-14 May 2025
Design of sustainable soft-solid foods intended for special diets: Rheological, tribological and nutritional evaluation. 28th Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology in Catania, 18-20 September 2024
Others
Chairman of the session “Physical Properties of Foods – Food Structuring – Future of Manufacturing – Modelling 4” at 22nd World Congress of Food Science and Technology (IUFoST 2024), International congress in Rimini, 8-12 September 2024
“EPD labelling”: seminar as part of the course “Sustainability of Food Production” for the BSc in Environmental Science and Policy (L-32), University of Milan, Nov. 8, 2023, and Nov. 6, 2024