{"id":3355,"date":"2024-10-01T17:45:31","date_gmt":"2024-10-01T15:45:31","guid":{"rendered":"http:\/\/sites.unimi.it\/foodsystems\/?p=3355"},"modified":"2024-10-04T12:41:24","modified_gmt":"2024-10-04T10:41:24","slug":"awarded-phd-student-marta-appiani","status":"publish","type":"post","link":"https:\/\/sites.unimi.it\/foodsystems\/2024\/10\/01\/awarded-phd-student-marta-appiani\/","title":{"rendered":"Awarded PhD Student, Marta Appiani"},"content":{"rendered":"<div class=\"entry\">\n<p><span lang=\"EN-US\">During the 28\u00b0 Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology (Catania, 18-20 September 2024),\u00a0<a href=\"https:\/\/sites.unimi.it\/foodsystems\/2022\/12\/19\/phd-student-profile-marta-appiani\/\" target=\"_blank\">Marta Appiani<\/a>, PhD student in Food Systems (tutor: Monica Laureati), has been awarded with the Siss\u00a0Best\u00a0Sensory\u00a0PhD Contribution\u00a0Award for the best thesis project among second-year candidates. Marta\u2019s thesis project is carried out within the \u201cON Foods\u201d project and is entitled \u201cPlant-based analogues: a sensory-based and consumer-led approach to unveil challenges and opportunities for the consumers of the future\u201d. The award is funded by the Italian Society of Sensory Sciences (SISS) and aims to support the training and the participation of PhD candidates in events organized by SISS. <\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>During the 28\u00b0 Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology (Catania, 18-20 September 2024),\u00a0Marta Appiani, PhD student in Food Systems (tutor: Monica Laureati), has been awarded with the Siss\u00a0Best\u00a0Sensory\u00a0PhD Contribution\u00a0Award for the best thesis project among second-year candidates. Marta\u2019s thesis project is carried out within the \u201cON &#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"no","_lmt_disable":"","footnotes":""},"categories":[147,93],"tags":[124],"class_list":{"0":"post-3355","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-award","7":"category-news","8":"tag-sensory-science","9":"anons"},"modified_by":"admin","_links":{"self":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/3355","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=3355"}],"version-history":[{"count":1,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/3355\/revisions"}],"predecessor-version":[{"id":3356,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/3355\/revisions\/3356"}],"wp:attachment":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/media?parent=3355"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/categories?post=3355"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/tags?post=3355"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}