During the 28th Workshop on the Developments in the Italian PhD Research on Food Science, Technology, and Biotechnology, held in Catania (September 18th-20th, 2024), Alessio Sergiacomo won the “What For?” award!
His research on “Less common grains in bakery industry: product and process optimization” was recognized for its originality, innovation, and its potential to bridge academic research with the food industry.
Congratulations to Alessio!
