{"id":2526,"date":"2022-02-06T11:31:03","date_gmt":"2022-02-06T10:31:03","guid":{"rendered":"http:\/\/sites.unimi.it\/foodsystems\/?p=2526"},"modified":"2026-01-21T11:21:02","modified_gmt":"2026-01-21T10:21:02","slug":"phd-student-profile-alessio-sergiacomo","status":"publish","type":"post","link":"https:\/\/sites.unimi.it\/foodsystems\/2022\/02\/06\/phd-student-profile-alessio-sergiacomo\/","title":{"rendered":"PhD student profile, Alessio Sergiacomo"},"content":{"rendered":"<div class=\"entry\">\n<p><strong>PhD Student<\/strong>: Alessio Sergiacomo (ORCID n.\u00a0<a href=\"https:\/\/orcid.org\/0000-0002-2944-9149\" target=\"_blank\" rel=\"noopener\">0000-0002-2944-9149<\/a>)<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2527\" src=\"http:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2022\/02\/Alessio_Sergiacomo.jpg\" alt=\"\" width=\"200\" height=\"200\" srcset=\"https:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2022\/02\/Alessio_Sergiacomo.jpg 200w, https:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2022\/02\/Alessio_Sergiacomo-150x150.jpg 150w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/p>\n<p><strong>Supervisor<\/strong>: Prof. Alessandra Marti &#8211; DeFENS<\/p>\n<p><strong>Co-tutor<\/strong>:\u00a0Dr. Francesca Gallio &#8211;\u00a0Soremartec Italia srl<\/p>\n<p><strong>Dean<\/strong>: Prof. Diego Mora<\/p>\n<p><strong>PhD title achieved on<\/strong>: 3<sup>rd<\/sup> March 2025<\/p>\n<p><strong>Research area<\/strong>: Food Science and Nutrition<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Research topic<\/strong><\/p>\n<p>Product and process optimization for the production of foods from cereals, pseudocereals and legumes<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Project Synopsis<\/strong><\/p>\n<p>In a scenario of demographic and climatic changes, decreasing arable lands and water resources, minor cereals, pseudocereals and legumes play an important role in: (1) fostering biodiversity, (2) reducing climate change impacts, (3) promoting sustainable development. These types of crops are interesting for food production due to their nutritional profile, including the contribution of fiber and phenolic compounds. Despite the positive environmental, agronomic and nutritional aspects, the use of alternative crops in food formulations is still limited due to sensory and\/or technological issues.<\/p>\n<p>In this context, my PhD project aims to study how to enhance the features of baked products enriched in sustainable crops (e.g. minor cereals, pseudocereals and\/or legumes). Particular attention will be paid to sprouting (or germination), a process used at domestic level in the countries of origin of these crops but whose transfer to industrial scale still presents many challenges.<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Project keywords<\/strong><\/p>\n<p>Cereals, Legumes, Sprouting, Baked products<\/p>\n<p><strong>Contacts<\/strong><\/p>\n<p>DeFENS \u2013 Department of Food, Environmental and Nutritional Sciences<\/p>\n<p>Universit\u00e0 degli Studi di Milano<\/p>\n<p>Via G. Celoria, 2, Milan (MI), 20133<\/p>\n<p>Phone: +39 02 503 16640<\/p>\n<p>e-mail: alessio.sergiacomo@unimi.it<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Sponsor<\/strong><\/p>\n<p><em>Fellowship sponsor<\/em>:<\/p>\n<p>Programma Operativo Nazionale (PON) \u201cRicerca e Innovazione\u201d 2014-2020 \u2013 Action IV.5 \u201cDoctorates on green topics\u201d<\/p>\n<p>Soremartec Italia srl<\/p>\n<p><em>Project sponsor<\/em>:<\/p>\n<p>Soremartec Italia srl<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>PhD Student: Alessio Sergiacomo (ORCID n.\u00a00000-0002-2944-9149) Supervisor: Prof. Alessandra Marti &#8211; DeFENS Co-tutor:\u00a0Dr. Francesca Gallio &#8211;\u00a0Soremartec Italia srl Dean: Prof. Diego Mora PhD title achieved on: 3rd March 2025 Research area: Food Science and Nutrition \u00a0 Research topic Product and process optimization for the production of foods from cereals, pseudocereals and legumes \u00a0 Project Synopsis &#8230;<\/p>\n","protected":false},"author":1,"featured_media":2527,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"no","_lmt_disable":"","footnotes":""},"categories":[93,59],"tags":[290,120,239,101],"class_list":{"0":"post-2526","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-baked-products","10":"tag-cereals","11":"tag-legumes","12":"tag-sprouting","13":"anons"},"modified_by":"admin","_links":{"self":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/2526","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=2526"}],"version-history":[{"count":6,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/2526\/revisions"}],"predecessor-version":[{"id":3926,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/2526\/revisions\/3926"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/media\/2527"}],"wp:attachment":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/media?parent=2526"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/categories?post=2526"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/tags?post=2526"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}