PhD Student<\/strong>: Andrea Bresciani (ORCID n.\u00a00000-0002-9227-6084<\/a>)<\/p>\n

My Ph.D. project is aimed at understanding the relationship between raw materials and processing conditions and their effect on the quality of grain-based products. This project focuses on the macromolecular component in cereals and pulses \u2013 mainly starch and proteins \u2013 and how they interact during different processing. Interactions are studied using a multidisciplinary approach, by conventional and advanced methodologies. Results could help to identify which raw material and process are most suitable\u00a0for re-design food products from non-conventional raw materials with desirable texture and improved nutritional features.<\/p>\n

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Project keywords<\/strong><\/p>\n

Cereals, Legumes, Protein, Starch, Process engineering<\/p>\n

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Contacts<\/strong><\/p>\n

DeFENS \u2013 Department of Food, Environmental and Nutritional Sciences<\/p>\n

Universit\u00e0 degli Studi di Milano<\/p>\n

Via G. Celoria, 2, Milan (MI), 20133<\/p>\n

Phone<\/em>: +39 02 503 16640<\/p>\n

e-mail<\/em>: andrea.bresciani@unimi.it<\/p>\n

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Collaborations<\/strong><\/p>\n

Prof. Barbiroli Alberto Giuseppe\u2013 Department of Food, Environmental and Nutritional Sciences \/ Universit\u00e0 degli Studi di Milano<\/p>\n

Prof. Massimo Blandinio- Department of Agricultural, Forest and Food Sciences (DISAFA)\/ Universit\u00e0` degli Studi di Torino<\/p>\n

Dr. Gianluca Giuberti- Department for Sustainable Food Process (DiSTAS)\/ Universit\u00e0 Cattolica del Sacro Cuore<\/p>\n

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Sponsor<\/strong><\/p>\n

Fellowship sponsor<\/em>: self-funded<\/p>\n

Project sponsor<\/em>: industries active in cereal technology<\/p>\n

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Publications<\/strong><\/p>\n

Pulse-based products<\/em>:<\/p>\n

Bresciani, A.<\/strong>, & Marti, A. (2019). Using pulses in baked products: Lights, shadows, and potential solutions.\u00a0Foods,\u00a08(10), 451. DOI:\u00a010.3390\/foods8100451<\/a><\/p>\n

Proserpio, C., Bresciani, A.<\/strong>, Marti, A., & Pagliarini, E. (2020). Legume flour or bran: sustainable, fiber-rich ingredients for extruded snacks? Foods 2020, 9(11), 1680; DOI: https:\/\/doi.org\/10.3390\/foods9111680<\/a><\/p>\n

Bresciani, A.<\/strong>, Giuberti, G., Cervini, M., & Marti, A. (2021). Pasta from yellow lentils: How process affects starch features and pasta quality. Food Chemistry, 364, 130387 DOI: https:\/\/doi.org\/10.1016\/j.foodchem.2021.130387<\/a><\/p>\n

Bresciani, A.<\/strong>, Iametti, S., Emide, D., Marti, A., & Barbiroli, A. Molecular features and cooking behavior of pasta from pulses. Cereal Chemistry. DOI:\u00a0 https:\/\/doi.org\/10.1002\/cche.10490<\/a><\/p>\n

Cereal-based products<\/em>:<\/p>\n

Alfieri, M., Bresciani, A.<\/strong>, Zanoletti, M., Pagani, M. A., Marti, A., & Redaelli, R. (2020). Physical, chemical and pasting features of maize Italian inbred lines.\u00a0European Food Research and Technology,\u00a0246(11), 2205-2214. DOI:https:\/\/doi.org\/10.1007\/s00217-020-03565-1<\/a><\/p>\n

Bresciani, A.<\/strong>, Giordano, D., Vanara, F., Blandino, M., & Marti, A. (2020). The effect of the amylose content and milling fractions on the physico-chemical features of co-extruded snacks from corn.\u00a0Food Chemistry, 128503.\u00a0DOI: https:\/\/doi.org\/10.1016\/j.foodchem.2020.128503<\/a><\/p>\n

Bresciani, A.<\/strong>, Giordano, D., Vanara, F., Blandino, M., & Marti, A. (2021). High-amylose corn in gluten-free pasta: Strategies to deliver nutritional benefits ensuring the overall quality. Food Chemistry, 353, 129489. DOI: https:\/\/doi.org\/10.1016\/j.foodchem.2021.129489<\/a><\/p>\n

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Posters<\/em>:<\/p>\n

Bresciani, A., Marti, A. (2019). Pasta from pulses: conventional extrusion or extrusion-cooking?. Cereals & Grains Annual Meeting. November 3-5 (Denver, US).<\/p>\n

Bresciani, A., Blandino, M., Marti, A. (2020). Pulses in snacks production: relationship between raw materials and product features. Cereals & Grains Annual Meeting. October 25-November 13 (Virtual Meeting).<\/p>\n

Bresciani, A., Giuberti, G., Marti, A. (2021). Yellow lentils pasta: how extrusion conditions impact on cooking quality. Cereals & Grains Annual Meeting. November 17-18 (Virtual Meeting).<\/p>\n

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Others<\/strong><\/p>\n

Memberships<\/em>:<\/p>\n

Cereals & Grains Association (since 2018)<\/p>\n

Cereals & Europe Association (since 2019)<\/p>\n

Italian Association of Cereal Science and Technology \u2013 AISTEC (since 2020)<\/p>\n

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Awards<\/em><\/p>\n

\u201cGold Awards\u201d 2021 Global Food Science Student Virtual Competition, 13th Internationa Conference and Exhibition on Nutraceuticals and Functional Foods (organized by The International Society for Nutraceuticals and Functional Foods)<\/p>\n

\u201cMillporeSigma Virtual Meeting Fellowship\u201d to present the research \u201cYellow lentils pasta how extrusion conditions impact on starch organization, protein interactions and cooking quality\u201d at the conference Cereals & Grains 2021<\/p>\n

\u201cViewer\u2019s Choice\u201d prize of the 2020 Student Research Video Competition sponsored by the Biomarker for Grains, Pulses Technical Committee and Cereals & Grains (Cereal & Grains, 2020)<\/p>\n

2^{nd<\/sup> place in the \u201cVirtual Product Development Competition-21\u201d (Cereal & Grains, 2021) for the development of \u201cSUN-RICE: SUstainable sNack from RIce and Chikpea waste strEams\u201d. (Role: Team Leader of the \u201cIT_EAM\u201d)<\/p>\n}

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Additional experiences:<\/em><\/p>\n

Participation in the course held by Universit\u00e0 di Parma, School of Advanced Studies on Food and Nutrition \u2013 \u201cYakult academy on nutrition communication. Comunicazione scientifica in rete: opportunita\u0300 e criticita\u0300 nelle dinamiche social \u2013 3\u00b0 edizione\u201d. Online course, September 27- October 4, 2021.<\/p>\n

Traineeship project entitled \u201cHigh moisture extrusion of legume-based proteins for the production of meat analogues: process development and validation of ultrasound sensor for measuring texturization\u201d. July 1-October 31, 2021; Brabender GmbH & Co. KG (Duisburg, Germany)<\/p>\n

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Institutional responsibilities:<\/em><\/p>\n

Representative of research assistants within the Department Council of DeFENS \u2013 Department of Food, Environmental and Nutritional Sciences of Universit\u00e0 degli Studi di Milano<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"