{"id":2604,"date":"2022-02-21T17:35:05","date_gmt":"2022-02-21T16:35:05","guid":{"rendered":"http:\/\/sites.unimi.it\/foodsystems\/?p=2604"},"modified":"2026-01-21T11:20:21","modified_gmt":"2026-01-21T10:20:21","slug":"phd-student-profile-federica-de-agostini","status":"publish","type":"post","link":"https:\/\/sites.unimi.it\/foodsystems\/2022\/02\/21\/phd-student-profile-federica-de-agostini\/","title":{"rendered":"PhD student profile, Federica De Agostini"},"content":{"rendered":"<div class=\"entry\">\n<p><strong>PhD Student<\/strong>: Federica De Agostini\u00a0(ORCID n. <a href=\"https:\/\/orcid.org\/0000-0002-9648-7532\" target=\"_blank\" rel=\"noopener\">0000-0002-9648-7532<\/a>)<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2595\" src=\"http:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2022\/02\/PhotoProfile-PhD-Federica-De-Agostini.jpg\" alt=\"\" width=\"200\" height=\"200\" srcset=\"https:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2022\/02\/PhotoProfile-PhD-Federica-De-Agostini.jpg 200w, https:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2022\/02\/PhotoProfile-PhD-Federica-De-Agostini-150x150.jpg 150w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/p>\n<p><strong>Supervisor<\/strong>: Prof. Sara Limbo, Dipartimento di Scienze per gli Alimenti, la Nutrizione e l\u2019Ambiente<\/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>Sustainability in food chain: integrated approaches to reduce food loss and food waste<\/p>\n<p><strong>Project Synopsis<\/strong><\/p>\n<p>Due to the increasing attention given by the international community to sustainability and circular economy, food chain is continuously in the spotlights.<\/p>\n<p>In fact, the food industry has long been charged with excessive use of packaging; however, among its many functions, the purpose of packaging is to protect foodstuffs, prolong shelf life and reduce the impact on the environment in the event of premature waste. From the perspective of developing new materials, it is therefore important to understand their effect on the shelf life of the product and, more generally, on the environment.<\/p>\n<p>The specific objectives of this project are:\u00a0<em>a<\/em>) develop and validate a complete shelf-life evaluation model for packed roasted coffee that integrates the new materials performances, the quality evolution and the consumer acceptability;\u00a0<em>b<\/em>) use quantitative environmental impact models to demonstrate the cost\/benefit balance of a food packaging solution for the coffee industry.<\/p>\n<p><strong>Project keywords<\/strong><\/p>\n<p>Food packaging, sustainability, coffee shelf-life, environmental impacts<\/p>\n<p><strong>Contacts<\/strong><\/p>\n<p>Department of Food, Environmental and Nutritional Sciences, DeFENS<\/p>\n<p>Universit\u00e0 degli Studi di Milano<\/p>\n<p>Via Celoria 2, 20133, Milan\/ Italy<\/p>\n<p>federica.deagostini@unimi.it<\/p>\n<p><strong>Collaborations<\/strong><\/p>\n<p>Luigi Lavazza S.p.A.<\/p>\n<p><strong>Sponsor<\/strong><\/p>\n<p><em>Fellowship sponsor<\/em>: PON \u201cRicerca e Innovazione\u201d 2014-2020, Asse IV \u201cIstruzione e ricerca per il recupero\u201d Azione IV.5 \u201cDottorati su tematiche green\u201d;\u00a0Luigi Lavazza S.p.A.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>PhD Student: Federica De Agostini\u00a0(ORCID n. 0000-0002-9648-7532) Supervisor: Prof. Sara Limbo, Dipartimento di Scienze per gli Alimenti, la Nutrizione e l\u2019Ambiente Dean: Prof. Diego Mora PhD title achieved on: 3rd March 2025 Research area: Food Science and Nutrition Research topic Sustainability in food chain: integrated approaches to reduce food loss and food waste Project Synopsis &#8230;<\/p>\n","protected":false},"author":1,"featured_media":2595,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"no","_lmt_disable":"","footnotes":""},"categories":[93,59],"tags":[303,160,36],"class_list":{"0":"post-2604","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-environmental-impacts","10":"tag-food-packaging","11":"tag-sustainability","12":"anons"},"modified_by":"admin","_links":{"self":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/2604","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=2604"}],"version-history":[{"count":5,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/2604\/revisions"}],"predecessor-version":[{"id":3925,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/2604\/revisions\/3925"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/media\/2595"}],"wp:attachment":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/media?parent=2604"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/categories?post=2604"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/tags?post=2604"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}