{"id":2109,"date":"2020-11-12T17:52:18","date_gmt":"2020-11-12T16:52:18","guid":{"rendered":"http:\/\/sites.unimi.it\/foodsystems\/?p=2109"},"modified":"2024-01-28T09:45:14","modified_gmt":"2024-01-28T08:45:14","slug":"phd-student-profile-silvia-donzella","status":"publish","type":"post","link":"https:\/\/sites.unimi.it\/foodsystems\/2020\/11\/12\/phd-student-profile-silvia-donzella\/","title":{"rendered":"PhD student profile, Silvia Donzella"},"content":{"rendered":"
\n

PhD Student<\/strong>:\u00a0 Silvia Donzella (ORCID n.\u00a00000-0003-4134-2560<\/a>)<\/span><\/p>\n

\"Silvia<\/span><\/p>\n

 <\/p>\n

Supervisor<\/strong>: Prof. Concetta Compagno (DeFENS)<\/span><\/p>\n

Co-tutor<\/strong>: Prof. Francesco Molinari (DeFENS)<\/span><\/p>\n

Dean<\/strong>: Prof.\u00a0Diego Mora<\/span><\/p>\n

Research area<\/strong>: Chemistry and Biochemistry<\/span><\/p>\n

PhD title achieved on<\/strong>: 11st<\/sup>\u00a0January 2024<\/p>\n

Research topic<\/strong><\/span><\/p>\n

Green chemical and biotechnological processes for the development of added-value products from agrifood biomasses and by-products.<\/span><\/p>\n

 <\/p>\n

Project Synopsis<\/strong><\/span><\/p>\n

In the contest of circular economy and food-waste revalorization, non-conventional yeasts are known as efficient \u2018cell factories\u2019 for the synthesis of value-added products. The aim of my PhD project is to develop and maximize a microbial production strategy industrially scalable thanks to low costs, high yields, and environmental friendly focus. This goal can be achieved by genetically modifying yeasts in order to increase their biosynthetic efficiency and by using food-waste products as components of culture media (Kot et al., 2015). Some different yeast species isolated from environmental and food matrices will be employed to turn biomass waste into valuable products that find application in food and feed industries, such as (but not limited to) lipids, carotenoid pigments, vitamins and low calorie sweeteners.<\/span><\/p>\n

 <\/p>\n

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

Bioreactor, agro-food waste, circular economy, non conventional yeast<\/span><\/p>\n

 <\/p>\n

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

Department of Food, Environmental and Nutritional Sciences (DeFENS)<\/span><\/p>\n

Via Mangiagalli 25, 20133 Milan<\/span><\/p>\n

Email: silvia.donzella@unimi.it<\/a><\/span><\/p>\n

 <\/p>\n

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

Prof. Stefania Arioli<\/span><\/p>\n

Prof. Ileana Vigentini<\/span><\/p>\n

Prof. Diego Romano<\/span><\/p>\n

Dr.ssa Martina Contente, Department of Food, Environment and Nutritional Sciences, UNIMI<\/p>\n

 <\/p>\n

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

Fellowship sponsor<\/em>: Universit\u00e0 degli Studi di Milano<\/span><\/p>\n

 <\/p>\n

Pubblications<\/strong><\/p>\n

Oral presentation:<\/em><\/p>\n

Green chemical and biotechnological processes for the development of added-value products from agri-food waste. The Next Generation of Biocatalysis in Bern (NGBiocatBern) 28\/28 May, Bern<\/p>\n

Oleaginous yeasts as \u2018cell factories\u2019 for food waste valorization. Lake Como School “Novel approaches to the food-health relationship: from molecules to sociotypes” 19\/22 October, Como<\/p>\n

 <\/p>\n

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

Green chemical and biotechnological processes for the development of added-value products from agri-food waste. Silvia Donzella<\/strong>, Immacolata Serra, Concetta Compagno*. 6th<\/sup> International Conference on Biocatalysis in Non-Conventional Media (BNCM 2021) – 6\/8 May 2021, Milan<\/p>\n

Food waste recycle for yeast biomass and lipids production by the oleaginous yeasts Rhodosporidium azoricum<\/em> and Trichosporon oleaginosus<\/em>. Silvia Donzella<\/strong>, Immacolata Serra, Andrea Fumagalli, Luisa Pellegrino, Concetta Compagno*. 15th<\/sup>\u00a0International Congress on Yeasts (ICY) and the 30th\u00a0International Conference on Yeast Genetics and Molecular Biologs (ICYGMB30) – 26\/28 August 2021, Vienna<\/p>\n

 <\/p>\n

Training Experiences<\/em>:<\/p>\n

Participation at the CS-ThAnMa \u2013 Short cycle Course on Thermal Analysis, 4\/8 October 2021 \u2013 Nicosia, Cyprus.<\/p>\n

\"Lipid
Lipid production process by red yeasts<\/figcaption><\/figure>\n
\"Rhodosporidium
Rhodosporidium azoricum in Petri dish<\/figcaption><\/figure>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

PhD Student:\u00a0 Silvia Donzella (ORCID n.\u00a00000-0003-4134-2560)   Supervisor: Prof. Concetta Compagno (DeFENS) Co-tutor: Prof. Francesco Molinari (DeFENS) Dean: Prof.\u00a0Diego Mora Research area: Chemistry and Biochemistry PhD title achieved on: 11st\u00a0January 2024 Research topic Green chemical and biotechnological processes for the development of added-value products from agrifood biomasses and by-products.   Project Synopsis In the contest …<\/p>\n","protected":false},"author":1,"featured_media":2113,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"no","_lmt_disable":"","footnotes":""},"categories":[93,59],"tags":[226,144,248,105],"class_list":{"0":"post-2109","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-news","8":"category-phd-student-profile","9":"tag-agro-food-waste","10":"tag-bioreactor","11":"tag-circular-economy","12":"tag-non-conventional-yeast","13":"anons"},"modified_by":"admin","_links":{"self":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/2109","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=2109"}],"version-history":[{"count":10,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/2109\/revisions"}],"predecessor-version":[{"id":3264,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/2109\/revisions\/3264"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/media\/2113"}],"wp:attachment":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/media?parent=2109"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/categories?post=2109"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/tags?post=2109"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}