{"id":547,"date":"2016-11-08T10:30:50","date_gmt":"2016-11-08T09:30:50","guid":{"rendered":"http:\/\/sites.unimi.it\/foodsystems\/?p=547"},"modified":"2020-11-20T12:05:21","modified_gmt":"2020-11-20T11:05:21","slug":"phd-student-profile-elisa-rocchi","status":"publish","type":"post","link":"https:\/\/sites.unimi.it\/foodsystems\/2016\/11\/08\/phd-student-profile-elisa-rocchi\/","title":{"rendered":"PhD student profile, Elisa Rocchi"},"content":{"rendered":"<div class=\"entry\">\n<p><strong>PhD Student<\/strong>:\u00a0Elisa Rocchi<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-705\" src=\"http:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2016\/11\/Elisa.jpg\" alt=\"elisa\" width=\"200\" height=\"200\" srcset=\"https:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2016\/11\/Elisa.jpg 200w, https:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2016\/11\/Elisa-150x150.jpg 150w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/p>\n<p><strong>Tutor<\/strong>: Laura Piazza &#8211; DeFENS<\/p>\n<p><strong>Dean<\/strong>: Francesco Bonomi<\/p>\n<p><strong>Research area<\/strong>: Food Science and Nutrition<\/p>\n<p><strong>PhD title achieved on<\/strong>: 18<sup>th<\/sup> December 2018<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Research topic<\/strong><\/p>\n<p><span lang=\"EN-GB\">Recovery of agri-food byproducts for the development of novel foods.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Project Synopsis<\/strong><\/p>\n<p>This project aims to promote vegetal materials, recovered from agro\/food wastes, as new solutions in formulation technology. These materials are able to exert a multiplicity of striking functional properties, even contextually, thanks to specific structures result of self-assembly processes. Despite the use of such structures is widely advocated, the overall functionality exerted into food products is still to be defined.<\/p>\n<p>In particular this thesis is focused on two different materials: cell wall materials and nanocrystalline cellulose, and the main objective is to design innovative food ingredients by coupling multiple functionalities (such as texturizing ability and bioactives carrier) into a single additive.<\/p>\n<p>The experimental activity is based on a physico-chemical characterization of the materials and of their behavior (primarily through rheological, rheo-optical, kinetics studies). The subsequent mathematical and physical modeling of experimental data will supply a predictive tool for further scale-up from lab to full-scale.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Project keywords<\/strong><\/p>\n<p>material science, self-assembly, plant materials, food rheology<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Contacts<\/strong><\/p>\n<p>Via Mangiagalli 25, 20133, Milano<\/p>\n<p><a href=\"mailto:elisa.rocchi@unimi.it\">elisa.rocchi@unimi.it<\/a><\/p>\n<p>Phone: (+39) 0250319232<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Collaborations<\/strong><\/p>\n<p>Department of Medical Biotechnologies and Translational Medicine (L.I.T.A.) \u2013 University of Milano, Italy<\/p>\n<p>Chemistry, Material and Chemical Engineering Department &#8220;Giulio Natta&#8221; (CMIC) \u2013 Politecnico di Milano, Italy<\/p>\n<p>The Robert H. Smith Institute of Plant Sciences and Genetics in Agriculture &#8211;\u00a0 Hebrew University of Jerusalem, Israel<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Sponsor<\/strong><\/p>\n<p><em>Fellowship sponsor<\/em>: Universit\u00e0 degli Studi di Milano<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Publications:<\/strong><\/p>\n<p>Gorji, E.G., Rocchi, E., Schleining, G., Bender-Bojalil, D., Furtm\u00fcller, P.G., Piazza, L., Iturri, J.J. and Toca-Herrera, J.L., 2015. Characterization of resveratrol\u2013milk protein interaction.\u00a0<em>Journal of Food Engineering<\/em>,\u00a0<em>167<\/em>, pp.217-225. DOI: <a href=\"http:\/\/dx.doi.org\/10.1016\/j.jfoodeng.2015.05.032\" target=\"_blank\">10.1016\/j.jfoodeng.2015.05.032<\/a><\/p>\n<p>&nbsp;<\/p>\n<p><em><span lang=\"EN-GB\">Proceedings of National and International Conferences<\/span><\/em><\/p>\n<p><u>Adal, E.<\/u>, Moilanen, H., Rocchi, E., Damerau, A., Lampi, A., Piironen, V., Piazza, L. &amp; Jouppila, K. Oxidation of encapsulated camelina oil. Oral presentation at <em>1st Congress on Food Structure Design<\/em>, <em>15-17<\/em> <em>October 2014. \u00a0<\/em>Porto, Portugal.<\/p>\n<p><u>Rocchi, E.<\/u>, Zanchetta G.&amp; Piazza, L. (2016) Rheo-optical characterization of cellulose nanocrystals suspensions extracted from waste plant biomass. Oral presentation at <em>Italian Soft Days \u2013 Second Edition<\/em>, <em>23-24 June 2016.<\/em> Milan, Italy.<\/p>\n<p><u>Rocchi, E.<\/u> (2016) Preliminary data on Cell Wall Material intended as micro-reactor for in situ-preparation and targeted delivery of active components. Poster presentation at <em>21<sup>th<\/sup>\u00a0Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology<\/em>,\u00a0<em>14-16 <em>September 2016. Portici, Italy.<\/em><\/em><\/p>\n<p>Piazza L., <u>Rocchi E.<\/u>, Malegori C., Mazzitelli D., Picozzi C., Ortenzi M.A., Gazzotti S., Altomare A., Orioli M. &amp; Carini M. (2016) BOMBYX project: Valorisation of high value proteins and lipids extracted from silkworm pupae. Oral presentation at <em>3<\/em><em>0<sup>th<\/sup><\/em><em>\u00a0<\/em><em>EFFoST Conference, 26-28 November 2016<\/em>. Vienna<\/p>\n<p><u>Rocchi, E.<\/u>, Romano D., Malgori C. &amp; Piazza L. (2016) Assessment of physico-chemical properties of bacterial nanocellulose intended for food formulations improvement. Poster presentation at <em>3<em>0<sup>th<\/sup><\/em>\u00a0<em>EFFoST Conference, 26-28 November 2016. <\/em><\/em>Vienna, Austria.<\/p>\n<p>&nbsp;<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>PhD Student:\u00a0Elisa Rocchi Tutor: Laura Piazza &#8211; DeFENS Dean: Francesco Bonomi Research area: Food Science and Nutrition PhD title achieved on: 18th December 2018 &nbsp; Research topic Recovery of agri-food byproducts for the development of novel foods. &nbsp; Project Synopsis This project aims to promote vegetal materials, recovered from agro\/food wastes, as new solutions in &#8230;<\/p>\n","protected":false},"author":1,"featured_media":705,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"no","_lmt_disable":"","footnotes":""},"categories":[93,59],"tags":[17,136,138,137],"class_list":{"0":"post-547","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-rheology","10":"tag-material-science","11":"tag-plant-materials","12":"tag-self-assembly","13":"anons"},"modified_by":"admin","_links":{"self":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/547","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=547"}],"version-history":[{"count":6,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/547\/revisions"}],"predecessor-version":[{"id":1562,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/547\/revisions\/1562"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/media\/705"}],"wp:attachment":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/media?parent=547"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/categories?post=547"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/tags?post=547"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}