{"id":3958,"date":"2026-01-22T12:20:06","date_gmt":"2026-01-22T11:20:06","guid":{"rendered":"https:\/\/sites.unimi.it\/foodsystems\/?p=3958"},"modified":"2026-01-22T12:20:09","modified_gmt":"2026-01-22T11:20:09","slug":"phd-student-profile-emma-bertole","status":"publish","type":"post","link":"https:\/\/sites.unimi.it\/foodsystems\/2026\/01\/22\/phd-student-profile-emma-bertole\/","title":{"rendered":"PhD student profile, Emma Bertol\u00e9"},"content":{"rendered":"<div class=\"entry\">\n\n\n<p><strong>PhD Student<\/strong>: Emma Bertol\u00e9 (ORCID n. <a href=\"https:\/\/orcid.org\/0009-0009-8977-753X\" target=\"_blank\" rel=\"noopener\">0009-0009-8977-753X<\/a>)<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-3959\" src=\"http:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2026\/01\/1_resized.png\" alt=\"\" width=\"200\" height=\"200\" srcset=\"https:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2026\/01\/1_resized.png 200w, https:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2026\/01\/1_resized-150x150.png 150w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/p>\n<p>\u00a0<\/p>\n<p><strong>Supervisor<\/strong>: Prof. Stefania Iametti DEFENS<\/p>\n<p><strong>Co-tutor<\/strong>: Prof. Hanne Fr\u00f8ki\u00e6r, Prof. Alberto Barbiroli<\/p>\n<p><strong>Dean<\/strong>: Prof. Diego Mora<\/p>\n<p><strong>Research area<\/strong>: Chemistry and Biochemistry<\/p>\n<p><strong>Research topic<\/strong><\/p>\n<p>Molecular determinant of structural behavior of food-related macromolecules<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Project Synopsis<\/strong><\/p>\n<p>In recent years, interest in legume consumption has increased. However, these foods contain lectins\u2014compounds traditionally viewed as antinutritional. Emerging research suggests lectins may serve beneficial biological roles and warrant revaluation beyond their negative reputation. Chickpea lectin stands out for its unique structure, distinct from other legume lectins, yet limited data exist on its properties. Even though chickpeas are appreciated for their mild flavour, enhancing their versatility in food formulations. This doctoral research investigates the novel structure and features of chickpea lectin, linking molecular traits to its bioactivity in relation with the effects of food processing.<\/p>\n<p>\u00a0<\/p>\n<p><strong>Project keywords<\/strong><\/p>\n<p>Lectin; legume-based product; cell model; bioactivity<\/p>\n<p>\u00a0<\/p>\n<p><strong>Contacts<\/strong><\/p>\n<p>DeFENS \u2013 Division of Chemical and Biomolecular Sciences<\/p>\n<p>Via Celoria 2, 20133 Milano \u2013 Italy<\/p>\n<p><em>email address<\/em>: emma.bertole@unimi.it<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Collaborations<\/strong><\/p>\n<p>Prof. Pasquale Ferranti; Department of Agriculture of the University of Naple<\/p>\n<p>Prof. Hanne Fr\u00f8ki\u00e6r; Chemistry and Biochemistry group of the Faculty of Life Sciences, University of Copenhagen<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Sponsor<\/strong><\/p>\n<p>Universit\u00e0 degli Studi di Milano<\/p>\n<p>\u00a0<\/p>\n<p><strong>Others<\/strong><\/p>\n<p><em>Education<\/em>:<\/p>\n<p>Master Degree in \u201cFood Science and Technology\u201d, Universit\u00e0 degli Studi di Milano \u2013 2025.<\/p>\n<p>\u00a0<\/p>\n<p>Bachelor Degree in \u201cFood Science and Technology\u201d, Universit\u00e0 degli Studi di Milano \u2013 2023.<\/p>\n\n\n<\/div>","protected":false},"excerpt":{"rendered":"<p>PhD Student: Emma Bertol\u00e9 (ORCID n. 0009-0009-8977-753X) \u00a0 Supervisor: Prof. Stefania Iametti DEFENS Co-tutor: Prof. Hanne Fr\u00f8ki\u00e6r, Prof. Alberto Barbiroli Dean: Prof. Diego Mora Research area: Chemistry and Biochemistry Research topic Molecular determinant of structural behavior of food-related macromolecules \u00a0 Project Synopsis In recent years, interest in legume consumption has increased. However, these foods contain &#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[93,59],"tags":[394,390,392],"class_list":{"0":"post-3958","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-news","7":"category-phd-student-profile","8":"tag-bioactivity","9":"tag-cell-model","10":"tag-lectin","11":"anons"},"modified_by":"admin","_links":{"self":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/3958","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=3958"}],"version-history":[{"count":1,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/3958\/revisions"}],"predecessor-version":[{"id":3960,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/3958\/revisions\/3960"}],"wp:attachment":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/media?parent=3958"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/categories?post=3958"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/tags?post=3958"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}