ciclo 36
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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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Study of the nutritional and techno-functional properties of innovative meat analogues products |
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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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Unraveling the molecular determinants of protein digestion |
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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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Secondary metabolism of in vitro-cultured cereals exposed to exogenous elicitors |
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High Resolution Mass Spectrometry and food fraud: analytical development and food safety |
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Lactic acid bacteria in cheese production: from past knowledge to future prospects |
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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 |
