{"id":2563,"date":"2022-02-16T12:34:37","date_gmt":"2022-02-16T11:34:37","guid":{"rendered":"http:\/\/sites.unimi.it\/foodsystems\/?p=2563"},"modified":"2026-01-21T11:19:52","modified_gmt":"2026-01-21T10:19:52","slug":"phd-student-profile-paola-biscotti","status":"publish","type":"post","link":"https:\/\/sites.unimi.it\/foodsystems\/2022\/02\/16\/phd-student-profile-paola-biscotti\/","title":{"rendered":"PhD student profile, Paola Biscotti"},"content":{"rendered":"<div class=\"entry\">\n<p><strong>PhD Student<\/strong>: Paola Biscotti (ORCID n.\u00a0<a href=\"https:\/\/orcid.org\/0000-0002-1784-5363\" target=\"_blank\" rel=\"noopener\">0000-0002-1784-5363<\/a>)<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2564\" src=\"http:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2022\/02\/Paola-Biscotti-200x200-px.png\" alt=\"\" width=\"200\" height=\"200\" srcset=\"https:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2022\/02\/Paola-Biscotti-200x200-px.png 200w, https:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2022\/02\/Paola-Biscotti-200x200-px-150x150.png 150w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/p>\n<p><strong>Supervisor<\/strong>: Dott. Daniela Martini, DeFENS<\/p>\n<p><strong>Co-tutor<\/strong>: Prof. Patrizia Riso, DeFENS<\/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>Research topic<\/strong><\/p>\n<p>Promotion of healthy and sustainable diets \u2013 Valorization of milk and milk products in healthy and sustainable food models (VALILAT)<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Project Synopsis<\/strong><\/p>\n<p>Current food system has an important impact on two of the main challenges of our time: malnutrition and the depletion of the environmental resources. Hence, there is an urgent need to develop sustainable healthy diets that promote individuals\u2019 health and have low environmental impact. In this context, the dairy sector is frequently the object of unfavorable communication often not supported by scientific evidence, thus there is need of further research able to demonstrate that milk and dairy products can be part of sustainable healthy diets. Based on these concerns, the present project aims to: i) elaborate and optimize a sustainable and healthy Mediterranean-based dietary pattern including milk and dairy products ii) compare its nutrient adequacy and environmental impact with those of a dietary pattern in which dairy foods are replaced with plant-based products; iii) investigate the impact of the optimized dietary pattern on nutritional, metabolic and physiological status.<\/p>\n<p><strong>Project keywords<\/strong><\/p>\n<p>Sustainability, Dietary patterns, Dairy, Health<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Contacts<\/strong><\/p>\n<p>Department of Food, Environmental and Nutritional Sciences DeFENS -Dipartimento di scienze per gli Alimenti, la Nutrizione e l\u2019Ambiente<\/p>\n<p>Division of Human Nutrition \u2013 Sezione di Nutrizione Umana \u2013 Via Celoria 2, 20133 Milano<\/p>\n<p>Email address: paola.biscotti@unimi.it<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Sponsor<\/strong><\/p>\n<p><em>Fellowship sponsor<\/em>: Programma Operativo Nazionale (PON) \u201cRicerca e Innovazione\u201d 2014-2020 \u2013 Action IV.5 \u201cDoctorates on green topics\u201d;\u00a0Parmalat S.p.A.<\/p>\n<p><em>Project sponsor<\/em>: Parmalat S.p.A.<\/p>\n<p><strong>Publications<\/strong><\/p>\n<p><em>Publications with impact factor (peer reviewed)<\/em><\/p>\n<p>Vinelli, V., <strong>Biscotti, P.,<\/strong> Martini, D., Del Bo&#8217;, C., Marino, M., Mero\u00f1o, T., Nikoloudaki, O., Calabrese, F. M., Turroni, S., Taverniti, V., Uni\u00f3n Caballero, A., Andr\u00e9s-Lacueva, C., Porrini, M., Gobbetti, M., De Angelis, M., Brigidi, P., Pinart, M., Nimptsch, K., Guglielmetti, S., &amp; Riso, P. (2022). Effects of Dietary Fibers on Short-Chain Fatty Acids and Gut Microbiota Composition in Healthy Adults: A Systematic Review. <em>Nutrients<\/em>, 14(13), 2559. doi:10.3390\/nu14132559<\/p>\n<p>Tucci, M., Martini, D., Marino, M., Del Bo&#8217;, C., Vinelli, V., <strong>Biscotti, P<\/strong>., Parisi, C., De Amicis, R., Battezzati, A., Bertoli, S., Porrini, M., &amp; Riso, P. (2022). The Environmental Impact of an Italian-Mediterranean Dietary Pattern Based on the EAT-Lancet Reference Diet (EAT-IT). <em>Foods<\/em> (Basel, Switzerland), 11(21), 33. doi:10.3390\/foods11213352<\/p>\n<p><strong>Biscotti, P.,<\/strong> Del Bo&#8217;, C., Carvalho, C., Torres, D., Reboul, E., Pellegrini, B., Vinelli, V., Polito, A., Censi, L., Porrini, M., Martini, D., &amp; Riso, P. (2023). Can the Substitution of Milk with Plant-Based Drinks Affect Health-Related Markers? A Systematic Review of Human Intervention Studies in Adults. <em>Nutrients<\/em>, 15(11), 2603. doi:10.3390\/nu15112603<\/p>\n<p><em>Communications to congresses<\/em><\/p>\n<p>Valorization of milk and dairy products in healthy and sustainable dietary patterns &#8211; Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology, 2022 &#8211; Asti, Italy. Poster.<\/p>\n<p>Nutritional impact of replacing cow&#8217;s milk with plant-based drinks in a dietary plan in line with the Italian Dietary Guidelines &#8211; National Congress SINU, 2023 &#8211; Arezzo, Italy. Poster.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>PhD Student: Paola Biscotti (ORCID n.\u00a00000-0002-1784-5363) Supervisor: Dott. Daniela Martini, DeFENS Co-tutor: Prof. Patrizia Riso, DeFENS Dean: Prof. Diego Mora PhD title achieved on: 3rd March 2025 Research area: Food Science and Nutrition Research topic Promotion of healthy and sustainable diets \u2013 Valorization of milk and milk products in healthy and sustainable food models (VALILAT) &#8230;<\/p>\n","protected":false},"author":1,"featured_media":2564,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"no","_lmt_disable":"","footnotes":""},"categories":[93,59],"tags":[180,274,219,36],"class_list":{"0":"post-2563","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-dairy","10":"tag-food-dietary-patterns","11":"tag-health","12":"tag-sustainability","13":"anons"},"modified_by":"admin","_links":{"self":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/2563","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=2563"}],"version-history":[{"count":4,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/2563\/revisions"}],"predecessor-version":[{"id":3924,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/2563\/revisions\/3924"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/media\/2564"}],"wp:attachment":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/media?parent=2563"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/categories?post=2563"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/tags?post=2563"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}