{"id":3175,"date":"2024-01-14T12:52:12","date_gmt":"2024-01-14T11:52:12","guid":{"rendered":"http:\/\/sites.unimi.it\/foodsystems\/?p=3175"},"modified":"2024-01-14T13:06:10","modified_gmt":"2024-01-14T12:06:10","slug":"phd-student-profile-irene-locatelli","status":"publish","type":"post","link":"https:\/\/sites.unimi.it\/foodsystems\/2024\/01\/14\/phd-student-profile-irene-locatelli\/","title":{"rendered":"PhD student profile, Irene Locatelli"},"content":{"rendered":"<div class=\"entry\">\n<p><strong>PhD Student<\/strong>: Irene Locatelli (ORCID n. <a href=\"https:\/\/orcid.org\/0009-0005-3811-8287\" target=\"_blank\">0009-0005-3811-8287<\/a>)<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-3176\" src=\"http:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2024\/01\/IreneLocatelli_portrait.jpg\" alt=\"IreneLocatelli_portrait\" width=\"200\" height=\"200\" srcset=\"https:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2024\/01\/IreneLocatelli_portrait.jpg 200w, https:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2024\/01\/IreneLocatelli_portrait-150x150.jpg 150w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Supervisor<\/strong>: Dr. Silvia Grassi, DeFENS<\/p>\n<p><strong>Co-tutor<\/strong>: Prof. Susanna Buratti, DeFENS<\/p>\n<p><strong>Dean<\/strong>: Prof. Diego Mora<\/p>\n<p><strong>Research area<\/strong>: Food Science and Nutrition<\/p>\n<p><strong>Research topic: <\/strong>Green and fast e-sensing methodologies for Process Analytical Technology and food quality assessment and authentication<\/p>\n<p><strong>Project Synopsis<\/strong><\/p>\n<p>Currently, 25-30% of the worldwide food production is wasted due to poor management and in particular poor temperature control. Approximately 60% of the foods we consume need refrigeration at some point in the cold chain.<\/p>\n<p>Thus, this PhD project aims at developing Process Analytical Technology (PAT) approaches to improve refrigeration technologies along the food cold chain.<\/p>\n<p>The research will consider two main topics: (1) superchilling\/supercooling in food processing and (2) cold-induced damage during cold or sub-zero temperature preservation. In both cases, the reliability of sensing techniques, combined with Chemometrics, will be studied at laboratory scale, and then scaled up at pilot plant level. The main sensing techniques applied will be FT-NIR, NIR handheld, FT-IR, e-eye, thermal imaging, e-tongue and e-nose.<\/p>\n<p>The PhD outcomes will contribute to enhance food quality, optimise processes and reduce environmental impact, while maintaining consumer acceptance of refrigerated foods.<\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-3181\" src=\"http:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2016\/11\/Project_outline_IreneLocatelli.jpg\" alt=\"Irene Locatelli project outline\" width=\"3614\" height=\"1767\" srcset=\"https:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2016\/11\/Project_outline_IreneLocatelli.jpg 3614w, https:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2016\/11\/Project_outline_IreneLocatelli-300x147.jpg 300w, https:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2016\/11\/Project_outline_IreneLocatelli-768x375.jpg 768w, https:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2016\/11\/Project_outline_IreneLocatelli-1024x501.jpg 1024w\" sizes=\"auto, (max-width: 3614px) 100vw, 3614px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-3180\" src=\"http:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2016\/11\/Schematic_representation_IreneLocatelli.jpg\" alt=\"Irene Locatelli project scheme\" width=\"3871\" height=\"1571\" srcset=\"https:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2016\/11\/Schematic_representation_IreneLocatelli.jpg 3871w, https:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2016\/11\/Schematic_representation_IreneLocatelli-300x122.jpg 300w, https:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2016\/11\/Schematic_representation_IreneLocatelli-768x312.jpg 768w, https:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2016\/11\/Schematic_representation_IreneLocatelli-1024x416.jpg 1024w\" sizes=\"auto, (max-width: 3871px) 100vw, 3871px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Project keywords<\/strong><\/p>\n<p>Process Analytical Technology; non-destructive techniques; food quality; cold-chain<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Contacts<\/strong><\/p>\n<p>Department of Food Environmental and Nutritional Sciences (DeFENS)<\/p>\n<p>University of Milan<\/p>\n<p>Via Mangiagalli, 25 \u2013 20133 Milan<\/p>\n<p>irene.locatelli@unimi.it<\/p>\n<p><strong>Collaborations<\/strong><\/p>\n<p>Prof. Cristina Alamprese, DeFENS. Universit\u00e0 degli Studi di Milano<\/p>\n<p>Dr. Maria Paciulli, Dipartimento di Scienze degli Alimenti e del Farmaco, Universit\u00e0 di Parma<\/p>\n<p><strong>Sponsor<\/strong><\/p>\n<p><em>Fellowship sponsor<\/em>: Universit\u00e0 degli Studi di Milano<\/p>\n<p><strong>Publications<\/strong><\/p>\n<p><em>Oral communications<\/em><\/p>\n<p><strong>Irene Locatelli<\/strong>. Proteggere l\u2019eccellenza: nuove categorie qualitative e nuovi metodi d\u2019analisi. Le attivit\u00e0 di UNIMONT per la valorizzazione dello zafferano \u00abmade in Italy\u00bb (Progetto PNRR \u2018Agritech\u2019), Edolo, Italy, November 14<sup>th<\/sup>, 2023.<\/p>\n<p><em>Poster presentations<\/em><\/p>\n<p><strong>Irene Locatelli<\/strong>, Davide Pedrali, Silvia Grassi*. Saffron valorization by NIR spectroscopy. <em>International Conference on Near Infrared Spectroscopy<\/em>, Innsbruck, Austria, August 20<sup>th<\/sup>-24<sup>th<\/sup>, 2023.<\/p>\n<p><strong>Others<\/strong><\/p>\n<p><a href=\"http:\/\/www.linkedin.com\/in\/irene-locatelli-295754218\" target=\"_blank\">www.linkedin.com\/in\/irene-locatelli-295754218<\/a><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>PhD Student: Irene Locatelli (ORCID n. 0009-0005-3811-8287) &nbsp; Supervisor: Dr. Silvia Grassi, DeFENS Co-tutor: Prof. Susanna Buratti, DeFENS Dean: Prof. Diego Mora Research area: Food Science and Nutrition Research topic: Green and fast e-sensing methodologies for Process Analytical Technology and food quality assessment and authentication Project Synopsis Currently, 25-30% of the worldwide food production is &#8230;<\/p>\n","protected":false},"author":1,"featured_media":3176,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"no","_lmt_disable":"","footnotes":""},"categories":[1],"tags":[343,31,251,208],"class_list":{"0":"post-3175","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-uncategorized","8":"tag-cold-chain","9":"tag-food-quality","10":"tag-non-destructive-techniques","11":"tag-process-analytical-technology","12":"anons"},"modified_by":"admin","_links":{"self":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/3175","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=3175"}],"version-history":[{"count":3,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/3175\/revisions"}],"predecessor-version":[{"id":3184,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/3175\/revisions\/3184"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/media\/3176"}],"wp:attachment":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/media?parent=3175"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/categories?post=3175"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/tags?post=3175"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}