{"id":2843,"date":"2022-12-19T14:01:55","date_gmt":"2022-12-19T13:01:55","guid":{"rendered":"http:\/\/sites.unimi.it\/foodsystems\/?p=2843"},"modified":"2022-12-20T16:58:00","modified_gmt":"2022-12-20T15:58:00","slug":"phd-student-profile-ylenia-zanchetta","status":"publish","type":"post","link":"https:\/\/sites.unimi.it\/foodsystems\/2022\/12\/19\/phd-student-profile-ylenia-zanchetta\/","title":{"rendered":"PhD student profile, Ylenia Zanchetta"},"content":{"rendered":"<div class=\"entry\">\n<p><strong>PhD Student<\/strong>: Ylenia Zanchetta (ORCID n. <a href=\"https:\/\/orcid.org\/0000-0002-0551-0101\" target=\"_blank\">0000-0002-0551-0101<\/a>)<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2846\" src=\"http:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2022\/12\/FOTO-200X200-RIFO.jpg\" alt=\"\" width=\"200\" height=\"200\" srcset=\"https:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2022\/12\/FOTO-200X200-RIFO.jpg 200w, https:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2022\/12\/FOTO-200X200-RIFO-150x150.jpg 150w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Supervisor<\/strong>: Prof. Diego Mora, DEFENS<\/p>\n<p><strong>Co-tutor<\/strong>: Prof. Stefania Arioli<\/p>\n<p><strong>Tutor aziendale<\/strong>: Dott. Stefano Colombo<\/p>\n<p><strong>Dean<\/strong>: Prof. Diego Mora<\/p>\n<p><strong>Research area<\/strong>: Food Science and Nutrition<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Research topic<\/strong><\/p>\n<p>Probiotics and Food associated microorganisms: ecology, molecular and functional characterization, impact on host health<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Project Synopsis<\/strong><\/p>\n<p>The role of the human microbiota and microorganisms associated with food on the health of individuals is supported by an increasingly large number of scientific evidence. Recently, some studies have highlighted how microorganisms of the human microbiota or associated with food, thanks to specific metabolic activities, can interfere with the physiology of the host contributing to the maintenance of the state of health or accentuating the negative aspects of some pathologies or interfering with the nutritional state of the host. Project purpose is to figure out a new way to produce probiotics by improving the molecular mechanisms knows to interfere with the host physiology. The project will be focused on the set-up of S. thermophilus production processes able to modulate metabolic pathways and\/or specific enzyme biosynthesis known to interfere with gut microbiota and or host physiology and health.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Project keywords<\/strong><\/p>\n<p>Food microbiology, gut health, gut microbiome, <em>Streptococcus thermophilus<\/em><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Contacts<\/strong><\/p>\n<p>University of Milan, Department of Food, Environmental and Nutritional Sciences (DeFENS), Via Mangiagalli 25, 20133 Milan, Italy<\/p>\n<p><a href=\"mailto:ylenia.zanchetta@unimi.it\">ylenia.zanchetta@unimi.it<\/a><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Sponsor<\/strong><\/p>\n<p><em>Fellowship sponsor<\/em>: Universit\u00e0 degli Studi di Milano, Beingpharma S.r.l.<\/p>\n<p><em>Project sponsor<\/em>: Beingpharma S.r.l.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Others<\/strong><\/p>\n<p><em>LinkedIn<\/em>: <a href=\"https:\/\/www.linkedin.com\/in\/ylenia-zanchetta-7a024820a\/\">https:\/\/www.linkedin.com\/in\/ylenia-zanchetta-7a024820a\/<\/a><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>PhD Student: Ylenia Zanchetta (ORCID n. 0000-0002-0551-0101) &nbsp; Supervisor: Prof. Diego Mora, DEFENS Co-tutor: Prof. Stefania Arioli Tutor aziendale: Dott. Stefano Colombo Dean: Prof. Diego Mora Research area: Food Science and Nutrition &nbsp; Research topic Probiotics and Food associated microorganisms: ecology, molecular and functional characterization, impact on host health &nbsp; Project Synopsis The role of &#8230;<\/p>\n","protected":false},"author":1,"featured_media":2846,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"no","_lmt_disable":"","footnotes":""},"categories":[93,59],"tags":[30,78,194,26],"class_list":{"0":"post-2843","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-food-microbiology","10":"tag-gut-health","11":"tag-gut-microbiome","12":"tag-streptococcus-thermophilus","13":"anons"},"modified_by":"admin","_links":{"self":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/2843","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=2843"}],"version-history":[{"count":5,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/2843\/revisions"}],"predecessor-version":[{"id":2863,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/2843\/revisions\/2863"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/media\/2846"}],"wp:attachment":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/media?parent=2843"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/categories?post=2843"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/tags?post=2843"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}