PhD in food Science
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The School is actively involved in the PhD course in Food Science, representing the highest point in the training of students in the food sector in our University. This course trains candidates to become researchers, with a deep, theoretical and practical knowledge and with a strong, experimental methodology in the field of food sciences; these skills are needed to face the complex challenges of the area. In many cases, the activities are carried out in close contact with national, international, public and entrepreneurial entities.
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A list of our current PhD students and their research projects.
Click on each photo or name to learn more!
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Bioactive compounds from lactic acid bacteria: beneficial effects of fermented foods |
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Metabolomics applications to nutritional intervention studies |
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Study of the nutritional and techno-functional properties of innovative meat analogues products |
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New tools for authentication and traceability to assure the integrity of food chain |
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Studies and educational interventions for the promotion of best practices in primary school canteens of Parma |
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Production and structural characterization of xylo-oligosaccharides from hazelnut by-products |
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Promotion of nutrition knowledge and sustainability of dietary behaviours in different target populations |
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In silico methods for the detection of endocrine disruptors in food |
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Innovative analytical strategies coupled with multivariate analysis to deal with complex issues in food integrity, food authenticity and sensomics |
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Fermentation as a strategy to produce high value compounds from byproducts and waste |
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High throughput LAB screening for PHAs and PLA production |
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Metabotyping of the production of phenolic metabolites in personalized nutrition |
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Improvement process and treatment technologies for fruits and vegetables products |
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Surgical treatment of pathological obesity |
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High Resolution Mass Spectrometry and food fraud: analytical development and food safety |
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Valorization of agri-food by-products through insects: extraction, characterization, properties and applications of lipids, proteins and chitin |
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Analysis of modifications in the microstructure of vegetable raw materials subjected to conventional, innovative and non-thermal technologies |
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Comprehensive nutritional evaluation of dietary phytochemicals: food sources, in vivo and |
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Unraveling the molecular determinants of protein digestion |
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Secondary metabolism of in vitro-cultured cereals exposed to exogenous elicitors |
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GENEtoCHEESE: ’From genomics to milk minerals: better use of proteins in the cheese making process‘ |
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Antimicrobial resistance in zootechnical supply chains |
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Lactic acid bacteria in cheese production: from past knowledge to future prospects |
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A Food Contact Materials 3D database for food safety using nuclear receptors (ER and AR) as biological cancer marker |
