Topics

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The main topics of the PhD Programme in Food Systems are listed below grouped according to the curricula of the PhD programme. Name of proponents and the first year of proposition are indicated.

This list has the purpose to frame most of the research activities in the PhD Programme of Food Systems. However, this list does not replace any official and formal information, which should be retrieved from the University web site.

Food Science and Nutrition

Food Science and Nutrition

 

2021

Development of an healthy and green multifunctional cooking appliance (Ernestina Casiraghi). PhD Student: Giuliana Aliberti.

Study of the in vitro bioactivity of components released during gastrointestinal digestion of foods derived from milk and cereals (De Noni Ivano, Cattaneo Stefano)

Innovative technological and microbial approaches for the sustainable development of the alcoholic beverage industry (De Noni Ivano, Fracassetti Daniela, Foschino Roberto Carmine, Iriti Marcello, Tirelli Antonio Giovanni, Vigentini Ileana). PhD Student: Simona Pizzi

Active and intelligent coating systems for sustainable food packaging materials (Farris Stefano, Dallavalle Sabrina). PhD Student: Tommaso Bellesia

Improving the grape pressing for a sustainable wine production chain (Daniela Fracassetti). PhD Student: Gvantsa Shanshiashvili

Molecular biology, genetics and (meta)genomics for the optimized use of probiotic microorganisms of industrial interest (Guglielmetti Simone). PhD Student: Laura Brunelli

The role of the intestinal microbiota in mediating the effect of diet on human health (Guglielmetti Simone Domenico, Riso Patrizia)

Smart Green Devices for agrifood products (Guidetti Riccardo, Limbo Sara). PhD Student: Alessia Pampuri, Sara Vignati

Circular re-use of bioresources: technological approaches to develop new foods (Lavelli Vera Agnese, Pellegrino Luisa Maria)

Safety of Food and Beverages: mitigation strategies to prevent consumer exposure to contaminants in the food chain (Limbo Sara, Cattaneo Stefano)

Sustainability in food chain: integrated approaches to reduce food loss and food waste (Limbo Sara, Pellegrino Luisa Maria, Fracassetti Daniela). PhD Student: Federica De AgostiniValeria Frigerio

Promotion of healthy and sustainable diets – Valorization of milk and milk products in healthy and sustainable food models (Daniela Martini, Patrizia Riso). PhD Student: Paola Biscotti

Integrated green strategies for the management, recovery and recycle of by-products in a dairy company (Luisa Pellegrino). PhD Student: Stefano Gerna

Consumer behavior in relation to sustainability standards and organizational effects on the agro-food supply chain (Stranieri Stefanella, Baldi Lucia)

 

2020

Multidisciplinary approaches to the study of multi-phase foods as delivery systems for bioactive compounds (Alamprese Cristina, Simonetti Paolo). PhD Student: Eleonora Loffredi

Foods as reservoir of novel starter, probiotic and human commensal microorganisms: ecology, molecular and functional characterization, and impact on host health (Arioli Stefania, Guglielmetti Simone Domenico, Mora Diego)

Logistics in food industry: new methodological approaches to assess sustainability (Guidetti Riccardo)

Advanced statistical approaches in food science (Hidalgo Vidal Alyssa Mariel, Guidetti Riccardo, Casiraghi Ernestina)

Role of macromolecules in designing and optimizing processess for biofunctional-enriched foods (Iametti Stefania, Marti Alessandra, Barbiroli Alberto Giuseppe, Hidalgo Vidal Alyssa Mariel, Fessas Dimitrios). PhD Student: Lorenzo Estivi

Plastics and bioplastics for food contact applications: safety, performances and analytical tools to guarantee food quality and environment protection fostering new consumer behaviour models (Limbo Sara, Pellegrino Luisa Maria, Stranieri Stefanella, Cavalca Lucia, Guidetti Riccardo)

Economics of sustainability standards: supply chain and consumer analysis (Stranieri Stefanella, Baldi Lucia)

 

2019

Multidisciplinary approaches to the study of multi-phase food systems and to the exploiting of highly hydrophobic proteins (Alamprese Cristina, Barbiroli Alberto Giuseppe, Rollini Manuela Silvia)

Probiotics and Food associated microorganisms: ecology, molecular and functional characterization, impact on host health (Arioli Stefania, Mora Diego, Guglielmetti Simone Domenico). PhD Student: Anđela Martinović

Bioavailability and biological activity of dietary compounds/patterns and their role on human health (Casiraghi Maria Cristina, Del Bo’ Cristian, Erba Daniela, Riso Patrizia, Simonetti Paolo). PhD Students: Valentina VinelliMassimiliano Tucci

Green and fast e-sensing methodologies for Process Analytical Technology and food quality assessment and authentication (Casiraghi Ernestina, Alamprese Cristina, Buratti Susanna)

Sustainability in food chain: integrated approaches to reduce food loss and food waste (Casiraghi Ernestina, Limbo Sara, Guidetti Riccardo)

Innovative alcoholic beverages enriched in bioactive compounds (De Noni Ivano, Fracassetti Daniela, Foschino Roberto Carmine, Iriti Marcello, Tirelli Antonio Giovanni, Vigentini Ileana)

Cellulose nanoparticles (nanocrystals and nanofibrils) in food systems: novel food packaging materials; safety of nanomaterial used in food packaging; nanostructured matrixes for advanced packaging materials to extend the shelf life of food products (Limbo Sara). PhD Student: Begum Akgun

Plastics and bioplastics for food contact applications: safety, performances and analytical tools to guarantee food quality and environment protection fostering new consumer behaviour models (Limbo Sara, Pellegrino Luisa Maria, Stranieri Stefanella, Cavalca Lucia, Guidetti Riccardo)

Product and process optimization for the production of foods from cereals, pseudocereals and legumes (Marti Alessandra). PhD Students: Gaetano Cardone, Alessio Sergiacomo

Role of macromolecules in defining the nutritional and technological properties of cereals, pseudocereals and pulses (Marti Alessandra, Casiraghi Maria Cristina, Fessas Dimitrios, Hidalgo Vidal Alyssa Mariel, Iametti Stefania). PhD Student: Andrea Bresciani

Exploring the relationships between sensory perception, food preferences and nutritional status (Pagliarini Antonella, Laureati Monica)

Sensory and consumer science for the development of new, healthy and sustainable foods (Pagliarini Antonella, Laureati Monica). PhD Student: Noemi Sofia Rabitti

Developing Sustainable Products in the FMCG (Fast Moving Consumer Goods) Sector (Piazza Laura, Baldi Lucia, Stranieri Stefanella)

 

 

Agri-Environment

Agri-Environment

 

2021

Development of LCA (Life Cycle Assessment) models to support decision-making processes and evaluation of opportunities to optimize production, promote the circular economy and reduce resource waste in agri-food and food packaging supply chains (Riccardo Guidetti). PhD Student: Andrea Casson

By-products as a resource for the extraction of bioactives for pest control and bioconversion into protein mediated by insects (Jucker Costanza, Lupi Daniela, Scaglia Barbara)

Arthropod management: from pests to pollinators for a sustainable production (Lupi Daniela, Jucker Costanza)

 

2020

“Environmental probiotics”: exploitation of the beneficial interaction among microorganisms and the environment or the plant (Borin Sara, Crotti Elena Sara, Mapelli Francesca, Cappitelli Francesca). PhD Students: Giovanni Patania; Elisa Ghitti.

Interplay between viruses and biofilm in the food and environmental fields (Cappitelli Francesca, Picozzi Claudia)

Insects in the circular economy: by-products valorization for the protein production (Lupi Daniela, Jucker Costanza)

Omics to tackle climate change threats to food safety and security (Pasquali Matias, Cortesi Paolo). PhD Student: Valeria Tava

 

2019

Biological and chemical strategies to control pathogens in the food chain (Arioli Stefania, Dallavalle Sabrina, Foschino Roberto Carmine, Pasquali Matias, Picozzi Claudia)

Plant-microbe interactions for improving sustainable plant services (Borin Sara, Mapelli Francesca, Crotti Elena Sara)

Interplay between viruses and biofilm in the food and environmental fields (Cappitelli Francesca, Picozzi Claudia)

The rice agri-food system: from field to table (Cavalca Lucia, Cortesi Paolo, Marti Alessandra)

Sustainable protein production: insects as bio-converters of by-products (Jucker Costanza, Lupi Daniela)

Insect management in agroecosystem: from pests to pollinators (Lupi Daniela, Jucker Costanza). PhD Student: Serena Malabusini

Molecular detection of pathogens and plant diseases management (Pasquali Matias, Cortesi Paolo)

 

Chemistry and Biochemistry

Chemistry and Biochemistry

 

2021

Molecular determinant of structural behavior of food-related macromolecules (Stefania Iametti, Alberto Barbiroli, Mattia Di Nunzio). PhD Students: Sara Margherita Borgonovi, Davide Emide

Green chemical and biotechnological processes for the development of food ingredients from agrifood biomasses and by-products (Molinari Francesco Enzo, Rollini Manuela Silvia, Compagno Concetta Maria)

Production of high added value by food industry waste for biorefinery development (Scaglia Barbara)

 

2020

Biological and chemical strategies to manage pathogens in the food chain (Arioli Stefania, Cortesi Paolo, Dallavalle Sabrina, Pasquali Matias)

 

2019

Structural and physiological relevance of the interaction between food proteins and nanostructures (Barbiroli Alberto Giuseppe, Iametti Stefania, Bonomi Francesco, Fessas Dimitrios)

Biotechnological processes for the transformation of agri-food residues into added-value molecules (Molinari Francesco Enzo). PhD Student: Pietro Cannazza

Green chemical and biotechnological processes for the development of added-value products from agrifood biomasses and by-products (Molinari Francesco Enzo, Rollini Manuela Silvia, Dallavalle Sabrina, Lavelli Vera Agnese, Scaglia Barbara, Compagno Concetta Maria). PhD Student: Silvia Donzella