{"id":2534,"date":"2022-02-06T12:34:49","date_gmt":"2022-02-06T11:34:49","guid":{"rendered":"http:\/\/sites.unimi.it\/foodsystems\/?p=2534"},"modified":"2026-01-21T10:49:27","modified_gmt":"2026-01-21T09:49:27","slug":"phd-student-profile-stefano-gerna","status":"publish","type":"post","link":"https:\/\/sites.unimi.it\/foodsystems\/2022\/02\/06\/phd-student-profile-stefano-gerna\/","title":{"rendered":"PhD student profile, Stefano Gerna"},"content":{"rendered":"<div class=\"entry\">\n<p><strong>PhD Student<\/strong>: Stefano Gerna (ORCID n. <a href=\"https:\/\/orcid.org\/0000-0002-8068-1883\" target=\"_blank\" rel=\"noopener\">0000-0002-8068-1883<\/a>)<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2535\" src=\"http:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2022\/02\/Stefano-Gerna.jpg\" alt=\"\" width=\"200\" height=\"200\" srcset=\"https:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2022\/02\/Stefano-Gerna.jpg 200w, https:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2022\/02\/Stefano-Gerna-150x150.jpg 150w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/p>\n<p><strong>Supervisor<\/strong>: Luisa Pellegrino &#8211; DeFENS<\/p>\n<p><strong>Co-tutor<\/strong>: Paolo D&#8217;Incecco &#8211; DeFENS<\/p>\n<p><strong>Dean<\/strong>: Prof. Diego Mora<\/p>\n<p><strong>PhD title achieved on<\/strong>: 4<sup>th<\/sup> March 2025<\/p>\n<p><strong>Research area<\/strong>: Food Science and Nutrition<\/p>\n<p><strong>Research topic<\/strong><\/p>\n<p>Improving technological, nutritional and environmental sustainability of dairy products within a \u201cfrom farm to fork&#8221; strategy.<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Project Synopsis<\/strong><\/p>\n<p>During milk industrial transformation and marketing, food waste is inevitably generated. Unsold milk contains important sources of precious nutrients, like proteins, currently destined to feed industry. The aim of the project is to evaluate different approaches to find alternative uses of the milk components. This goal will be reached using innovative biotechnological processes having a zero\/reduced environmental impact. Milk components and specific formulations will be tested to produce different derivatives, like nanofilms, fibers or pellets and respective applications. This approach will be tentatively developed in a dairy company using a circular economy concept.<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Project keywords<\/strong><\/p>\n<p>Milk Components; Biomaterials; Circular Economy.<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Contacts<\/strong><\/p>\n<p>DeFENS \u2013 Department of Food, Environmental and Nutritional Sciences<\/p>\n<p>Via Celoria 2, 20133 Milano \u2013 Italy, Building 21040, Mezzanine Floor<\/p>\n<p><u>stefano.gerna@unimi.it<\/u><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Collaborations<\/strong><\/p>\n<p>Dr. Paolo D\u2019Incecco \u2013 DeFENS<\/p>\n<p>Prof. Sara Limbo \u2013 DeFENS<\/p>\n<p>Prof. Alberto Barbiroli &#8211; DeFENS<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Sponsor<\/strong><\/p>\n<p><em>Fellowship sponsor<\/em>: Programma Operativo Nazionale \u201cRicerca e Innovazione\u201d 2014-2020 \u2013 Action IV.5 \u201cDoctorates on green topics\u201d (PON);\u00a0Parmalat S.p.A.<\/p>\n<p><em>Project sponsor<\/em>: Parmalat S.p.A.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>PhD Student: Stefano Gerna (ORCID n. 0000-0002-8068-1883) Supervisor: Luisa Pellegrino &#8211; DeFENS Co-tutor: Paolo D&#8217;Incecco &#8211; DeFENS Dean: Prof. Diego Mora PhD title achieved on: 4th March 2025 Research area: Food Science and Nutrition Research topic Improving technological, nutritional and environmental sustainability of dairy products within a \u201cfrom farm to fork&#8221; strategy. \u00a0 Project Synopsis &#8230;<\/p>\n","protected":false},"author":1,"featured_media":2535,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"no","_lmt_disable":"","footnotes":""},"categories":[93,59],"tags":[292,248,291],"class_list":{"0":"post-2534","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-biomaterials","10":"tag-circular-economy","11":"tag-milk-components","12":"anons"},"modified_by":"admin","_links":{"self":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/2534","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=2534"}],"version-history":[{"count":7,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/2534\/revisions"}],"predecessor-version":[{"id":3913,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/2534\/revisions\/3913"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/media\/2535"}],"wp:attachment":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/media?parent=2534"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/categories?post=2534"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/tags?post=2534"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}