Ph.D. 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 field of food in our University. This course trains candidates to become researchers, with deep theoretical and practical knowledge and appropriate experimental methodology in the field of food sciences, characteristics needed to face the complex challenges of the area. In many cases, the activities are carried out in strict contact with national and international public and entrepreneurial entities.
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A list of our present PhD students and of their research projects.
CLICK on each photo or name to know more!
PhD STUDENTS
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Fertilizers from agri-food residues for sustainable intensification in agriculture |
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Tailoring qualitative properties of foods by technology: use of innovative technologies for improving safety, quality and sustainability |
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Sviluppo di nuovi approcci per la valutazione del metabolismo di composti bioattivi di interesse nutrizionale |
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Evaluation, development and application of educational and empowerment models aimed at promoting healthy and sustainable diets |
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Methodologies to guide consumers towards a healthy and sustainable Mediterranean diet |
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Study and characterization of new ingredients recovered from plant material for application in novel foods, by advanced chromatographic techniques and high-resolution mass spectrometry |
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Design and development of meat and dairy analogues using vegetable proteins from upcycled sources |
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Innovative bioprocesses and extraction techniques of bioactive compounds from agricultural waste biomasses |
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Digital solutions for on-farm crop quality assessment
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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 |
PhD
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Antimicrobial resistance in zootechnical supply chains |
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Fermentation as a strategy to produce high value compounds from byproducts and waste |
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Metabolomics applications to nutritional intervention studies |
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A Food Contact Materials 3D database for food safety using nuclear receptors (ER and AR) as biological cancer marker |
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GENEtoCHEESE: ’From genomics to milk minerals: better use of proteins in the cheese making process‘ |
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In silico methods for the detection of endocrine disruptors in food |
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Surgical treatment of pathological obesity |
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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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Bioactive compounds from lactic acid bacteria: beneficial effects of fermented foods |
