{"id":2016,"date":"2020-01-23T09:58:22","date_gmt":"2020-01-23T08:58:22","guid":{"rendered":"http:\/\/sites.unimi.it\/foodsystems\/?p=2016"},"modified":"2020-11-20T12:03:22","modified_gmt":"2020-11-20T11:03:22","slug":"awarded-phd-student-camilla-cattaneo-3","status":"publish","type":"post","link":"https:\/\/sites.unimi.it\/foodsystems\/2020\/01\/23\/awarded-phd-student-camilla-cattaneo-3\/","title":{"rendered":"Awarded PhD student, Camilla Cattaneo"},"content":{"rendered":"<div class=\"entry\">\n<p>Dr. <a href=\"https:\/\/sites.unimi.it\/foodsystems\/2016\/11\/03\/phd-student-profile-camilla-cattaneo\/\" target=\"_blank\">Camilla Cattaneo<\/a>, who obtained her PhD degree in Food Systems under the supervision of prof. Ella Pagliarini, has been nominated as the Laureate of\u00a0<strong><em>Giract&#8217;s European Best PhD Thesis Flavor Research Award<\/em><\/strong>\u00a0(a.y. 2019-2020) for her\u00a0research entitled \u2018New perspective on taste: exploring association among oral perception, tongue physiology and oral microbiota composition\u2019.\u00a0The selection was performed by a jury of international experts and provided for a research prize of \u20ac 5,000 sponsored by DSM Food Specialties, Givaudan, Kerry, Kikkoman, Lesaffre International, MCLS Europe and Nestl\u00e9\u00a0 and the participation at Giract 26<sup>th<\/sup>\u00a0Savory Food and Flavor\u00a0Industry\u00a0Conference which will be held in Geneva on March 26<sup>th<\/sup>-27<sup>th<\/sup>, 2020.<\/p>\n<figure id=\"attachment_486\" aria-describedby=\"caption-attachment-486\" style=\"width: 200px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-486\" src=\"http:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2016\/11\/Cattaneo-Camilla-adattato.jpg\" alt=\"Camilla Cattaneo (cycle 32)\" width=\"200\" height=\"200\" srcset=\"https:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2016\/11\/Cattaneo-Camilla-adattato.jpg 200w, https:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2016\/11\/Cattaneo-Camilla-adattato-150x150.jpg 150w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><figcaption id=\"caption-attachment-486\" class=\"wp-caption-text\">Camilla Cattaneo (cycle 32)<\/figcaption><\/figure>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Dr. Camilla Cattaneo, who obtained her PhD degree in Food Systems under the supervision of prof. Ella Pagliarini, has been nominated as the Laureate of\u00a0Giract&#8217;s European Best PhD Thesis Flavor Research Award\u00a0(a.y. 2019-2020) for her\u00a0research entitled \u2018New perspective on taste: exploring association among oral perception, tongue physiology and oral microbiota composition\u2019.\u00a0The selection was performed by &#8230;<\/p>\n","protected":false},"author":1,"featured_media":486,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"no","_lmt_disable":"","footnotes":""},"categories":[147,93],"tags":[178,165],"class_list":{"0":"post-2016","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-award","8":"category-news","9":"tag-flavor","10":"tag-taste","11":"anons"},"modified_by":"admin","_links":{"self":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/2016","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/comments?post=2016"}],"version-history":[{"count":2,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/2016\/revisions"}],"predecessor-version":[{"id":2018,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/2016\/revisions\/2018"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/media\/486"}],"wp:attachment":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/media?parent=2016"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/categories?post=2016"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/tags?post=2016"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}