PhD Day - "Food Science and Biotechnology"
PhD students conducting research in the field of "Food Science and Biotechnology" will present their activities
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Date: 03 MAY 2024 from 9:00 to 13:00
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Event location: Aula Magna, DISTAL, Piazza Goidanich 60, Cesena
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Type: Events
PROGRAMMA
9:30 Presentazione della giornata
Santina Romani (Referente Tematica «Scienze e Biotecnologie degli Alimenti») e
Massimiliano Petracci (Coordinatore del Dottorato)
9:45 Attività dei dottorandi del III anno (XXXVII Ciclo)
-Baris Federico: Investigation on colour features and oxidative stability of rosé wines
-Gebremical Gebremedhin: Applications of Cold Atmospheric Plasma as Green Technology for Food Shelf-life Extension and Functionalization
-Lazzarini Celeste: Production, Composition and Sensory Characterization of New Flavoured Oils: focus on sustainability
-Cesare Ravagli: Technological, sensory, and nutritional assessment of eco-friendly food lipids
-Wang Guanghao: Exploring the influence of redox chemistry as driver in precision winemaking
11:00 Attività dei dottorandi del II anno (XXXVIII Ciclo)
-Solidea Amadei: Valorisation of alternative protein sources by tailored biotechnological processes and non-thermal technologies to obtain new ingredients to be used in the formulation of innovative foods
-Marianna Ciccone: Microbial Biopolymers for Innovative Packaging to Increase Food Shelf-life and Safety
-Federico Drudi: Application of innovative technologies for the functionalisation of alternative proteins and the associated functional and rheological characterisation
-Joel Armando Njieukam: Messa a punto di un coating attivo bio-based per cartone ondulato ad azione antimicrobica
-Giulia Salvatori: Sviluppo di organogel contenenti composti bioattivi da sottoprodotti e loro applicazione per la formulazione di alimenti innovativi e sostenibili
-Giovanni Selva: Novel Algorithms and Software Tools for LR-NMR Applications in Food Science and Technologies
-Shanbeh Zadeh Fatemeh: Improvement of quality and nutritional value of foods using natural compounds and mild biotechnologies
-Rosalba Tucci: Analysis of volatilome of virgin olive oils and flavoured oils: quality grade evaluation and study of modification during storage
-Sofia Zantedeschi: Fostering sustainability in the olive oil supply chain: valorization of typical virgin olive oils, olive mill by-products and waste
12:30 Conclusioni