{"id":3204,"date":"2024-01-21T18:27:03","date_gmt":"2024-01-21T17:27:03","guid":{"rendered":"http:\/\/sites.unimi.it\/foodsystems\/?p=3204"},"modified":"2024-01-21T18:39:23","modified_gmt":"2024-01-21T17:39:23","slug":"phd-student-profile-marta-sindaco","status":"publish","type":"post","link":"https:\/\/sites.unimi.it\/foodsystems\/2024\/01\/21\/phd-student-profile-marta-sindaco\/","title":{"rendered":"PhD student profile, Marta Sindaco"},"content":{"rendered":"
\n

PhD Student<\/strong>: Marta Sindaco (ORCID n. 0009-0006-1518-2195<\/a>)<\/p>\n

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Supervisor<\/strong>: Dr. Paolo D\u2019Incecco, DeFENS<\/p>\n

Co-tutor<\/strong>: Prof.ssa Luisa Pellegrino, DeFENS<\/p>\n

Dean<\/strong>: Prof. Diego Mora<\/p>\n

Research area<\/strong>: Food Science and Nutrition<\/p>\n

 <\/p>\n

Research topic<\/strong><\/p>\n

Improving technological, nutritional, and environmental sustainability of dairy products within a \u201cfrom farm to fork\u201d strategy.<\/p>\n

 <\/p>\n

Project Synopsis<\/strong><\/p>\n

The dairy sector plays an important role in achieving many of the Sustainable Development Goals (SDGs) related to good health, wellbeing, poverty eradication, elimination of hunger and responsible consumption and production. Milk proteins have an important role in human nutrition due to their characteristics in terms of amino acid composition and digestibility. However, during processing and storage milk proteins may undergo several modifications which negatively affect both technological properties and nutritional value of the food.<\/p>\n

In this context, this PhD project will investigate poorly studied modifications of milk proteins induced by both processing and storage conditions with the aims of providing new knowledge about: i) preserving protein quality of dairy products also exploring novel technologies; ii) extending the shelf life of dairy products. The final goal of this project will be to exploit integrated concepts of dairy science and technology to support the sustainable development of the dairy industry.<\/p>\n

\"Work
Work packages of PhD project<\/figcaption><\/figure>\n

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Project keywords<\/strong><\/p>\n

Milk components; Proteins; Sustainability; Shelf-life<\/p>\n

\"Areas
Areas of activity within WP1<\/figcaption><\/figure>\n

Contacts<\/strong><\/p>\n

DeFENS \u2013 Department of Food, Environmental and Nutritional Sciences<\/p>\n

Universit\u00e0 degli Studi di Milano<\/p>\n

Via Celoria 2, 20133 Milano \u2013 Italy, Building 21040, Mezzanine Floor<\/p>\n

marta.sindaco@unimi.it<\/p>\n

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Collaborations<\/strong><\/p>\n

Prof.ssa Sabrina Dallavalle (DeFENS, University of Milan)<\/p>\n

UNItech NOLIMITS – advanced microscopy platform, University of Milan<\/p>\n

UNItech OMICs – proteomic, lipidomic and metabolomic platform, University of Milan<\/p>\n

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Publications<\/strong><\/p>\n

Publications with impact factor<\/em><\/p>\n

D’Incecco, P., Dallavalle, S., Musso, L., Rosi, V., Sindaco, M.<\/strong>, & Pellegrino, L. (2024). Formation of di-Tyrosine in pasteurized milk during shelf storage.\u00a0Food Chemistry<\/em>,\u00a0435<\/em>, 137566.<\/p>\n

D’Incecco, P., Bettera, L., Bancalari, E., Rosi, V., Sindaco, M.<\/strong>, Gobbi, S., … & Pellegrino, L. (2023). High-speed cold centrifugation of milk modifies the microbiota, the ripening process and the sensory characteristics of raw-milk hard cheeses.\u00a0Food Research International<\/em>, 113102.<\/p>\n

Gerna, S., D\u2019Incecco, P., Limbo, S., Sindaco, M.<\/strong>, & Pellegrino, L. (2023). Strategies for Exploiting Milk Protein Properties in Making Films and Coatings for Food Packaging: A Review.\u00a0Foods<\/em>,\u00a012<\/em>(6), 1271.<\/p>\n

Pellegrino, L., Hogenboom, J. A., Rosi, V., Sindaco, M.<\/strong>, Gerna, S., & D\u2019Incecco, P. (2022). Focus on the Protein Fraction of Sports Nutrition Supplements.\u00a0Molecules,\u00a027(11), 3487.<\/p>\n

D\u2019Incecco, P., Rosi, V., Fortina, M. G., Sindaco, M.<\/strong>, Ricci, G., & Pellegrino, L. (2022). Biochemical, microbiological, and structural evaluations to early detect age gelation of milk caused by proteolytic activity of Pseudomonas fluorescens.\u00a0European Food Research and Technology, 1-11.<\/p>\n

 <\/p>\n

Publications without impact factor<\/em><\/p>\n

Sindaco, M.<\/strong>, Rosi, V., Pellegrino, L., D\u2019Incecco, P. (2023). Effetti della bactofugazione del latte sulla composizione e sulla maturazione proteolitica di un formaggio a pasta dura da latte crudo.\u00a0Scienza e Tecnica Lattiero-Casearia<\/em>,\u00a073<\/em>(2), 58-63.<\/p>\n

 <\/p>\n

Communications to congresses<\/em><\/p>\n

Il 7\u00b0 Congresso Lattiero-Caseario AITeL. Latte e derivati: una filiera che si confronta con la sostenibilit\u00e0. Cremona, 7 settembre 2023 (oral presentation \u2013 La battofugazione del latte nella produzione di formaggi a pasta dura, M. Sindaco<\/em><\/strong>, P. D\u2019Incecco<\/em> \u2013 Universit\u00e0 degli Studi di Milano)<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

PhD Student: Marta Sindaco (ORCID n. 0009-0006-1518-2195)   Supervisor: Dr. Paolo D\u2019Incecco, DeFENS Co-tutor: Prof.ssa Luisa Pellegrino, DeFENS Dean: Prof. Diego Mora Research area: Food Science and Nutrition   Research topic Improving technological, nutritional, and environmental sustainability of dairy products within a \u201cfrom farm to fork\u201d strategy.   Project Synopsis The dairy sector plays an …<\/p>\n","protected":false},"author":1,"featured_media":3206,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"no","_lmt_disable":"","footnotes":""},"categories":[93,59],"tags":[291,347,98,36],"class_list":{"0":"post-3204","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-milk-components","10":"tag-proteins","11":"tag-shelf-life","12":"tag-sustainability","13":"anons"},"modified_by":"admin","_links":{"self":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/3204","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=3204"}],"version-history":[{"count":3,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/3204\/revisions"}],"predecessor-version":[{"id":3211,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/3204\/revisions\/3211"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/media\/3206"}],"wp:attachment":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/media?parent=3204"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/categories?post=3204"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/tags?post=3204"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}