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Vincenzo Castellone
Bioactive compounds from lactic acid bacteria: beneficial effects of fermented foods
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Claudia Favari
Metabolomics applications to nutritional intervention studies
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Sara Cutroneo
Study of the nutritional and techno-functional properties of innovative meat analogues products
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Maria Pia Fabrile
New tools for authentication and traceability to assure the integrity of food chain
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Annalisa Fortini
Studies and educational interventions for the promotion of best practices in primary school canteens of Parma
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Andrea Fuso
Production and structural characterization of xylo-oligosaccharides from hazelnut by-products
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Cinzia Franchini
Promotion of nutrition knowledge and sustainability of dietary behaviours in different target populations
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Giulia Spaggiari
In silico methods for the detection of endocrine disruptors in food
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Giuseppe Sammarco
Innovative analytical strategies coupled with multivariate analysis to deal with complex issues in food integrity, food authenticity and sensomics
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Jasmine Hadj Saadoun
Fermentation as a strategy to produce high value compounds from byproducts and waste
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Laura Troiani
High throughput LAB screening for PHAs and PLA production
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Nicole Tosi
Metabotyping of the production of phenolic metabolites in personalized nutrition
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Paolo Langialonga
Improvement process and treatment technologies for fruits and vegetables products
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Salvatore Vaccaro
Surgical treatment of pathological obesity
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Simona Scarpella
High Resolution Mass Spectrometry and food fraud: analytical development and food safety
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Valentina Luparelli
Valorization of agri-food by-products through insects: extraction, characterization, properties and applications of lipids, proteins and chitin
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Rohini Vijay Dhenge
Analysis of modifications in the microstructure of vegetable raw materials subjected to conventional, innovative and non-thermal technologies
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Giuseppe Di Pede
Comprehensive nutritional evaluation of dietary phytochemicals: food sources, in vivo and in vitro biotransformation in humans
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Francesca Accardo
Unraveling the molecular determinants of protein digestion
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Marco Gozzi
Secondary metabolism of in vitro-cultured cereals exposed to exogenous elicitors
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Francesca Vighi
GENEtoCHEESE: ’From genomics to milk minerals: better use of proteins in the cheese making process‘
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Ancuta Cezara Simon
Antimicrobial resistance in zootechnical supply chains
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Luca Bettera
Lactic acid bacteria in cheese production: from past knowledge to future prospects
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Francesca Cavaliere
A Food Contact Materials 3D database for food safety using nuclear receptors (ER and AR) as biological cancer marker
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