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Ph.D. Workshop 2021-2022

Corso di Dottorato in Scienze, Tecnologie e Biotecnologie Agro-Alimentari

Doctorate in Agri-Food Sciences, Technologies and Bio-Technologies

17 Dicembre 2021 - December 17, 2021

Community “Teams” Workshop STEBA 2021

 

9.00 – 9.15 Apertura dei lavori – Opening

Prof. Alessandro ULRICI (Coordinatore del Dottorato STEBA – Coordinator, STEBA Doctorate)

Prof. Lorena REBECCHI (Direttore del Dip. Scienze della Vita – Director, Dept. Life Sciences)

 

Chairpersons

Prof. Maria GULLO (Docente del Dottorato STEBA – Teacher, STEBA Doctorate)

Prof. Luisa A. VOLPELLI (Segretario del Dottorato STEBA – Secretary, STEBA Doctorate)

 

9.15 – 9.40  “One-slide presentation” dei dottorandi del primo anno (XXXVI Ciclo)

                    “One-slide” presentations by 1st year Ph.D students (XXXVI Cycle)

  • Giovanni CACCIALUPI: Optimized approaches for resilient crops cultivation (Prof. Enrico Francia; Dr. Justyna Milc)
  • Sara D’ARCO: Innovative strategies for the sustainable management of insect pests in agro-food industries and livestock farms (Prof. Lara Maistrello)
  • Francesco Giuseppe GALLUZZO: Mycotoxins in vegetable products: the presence of toxic substances before and after cooking (Prof. Andrea Pulvirenti; Prof. Patrizia Fava)
  • Emanuela LO FARO: Strategies for improving the performance of paper for food use with the use of biopolymers and green solvents. Study and evaluation of strategies for replacing plastic packaging with greener and eco-sustainable alternatives (Prof. Patrizia Fava; Prof. Fabio Licciardello)
  • Vittoria MARSILI: Communication in plants through sounds and volatile organic compounds (Prof. Laura Arru; Dr. Luca Forti)
  • Raffaella RANIERI: Exploitation microbes and microbial product impacting on health, environment, food and sustainability (Prof. Alberto Amaretti)
  • Bekri XHEMALI: Phytosanitary quality along the tomato and pepper production chain through an integrated management of bacterial diseases caused by Xanthomonads (Prof. Emilio Stefani; Dr. Fehmi Geci)

 

9.45 – 10.30    “Flash presentation” dei dottorandi del secondo anno (XXXV Ciclo)

                        Flash presentations by 2nd year Ph.D students (XXXV Cycle)

  • Kavitha ANGULURI: Advanced approach in bacterial cellulose and levan production: from the organism to the process (Prof. Maria Gullo)
  • Elsa CANTADORI: Vinegar biotechnology: new tools to support the industrial research (Prof. Maria Gullo)
  • Alice CATTIVELLI: Bioaccessibility, bioactivity and cell metabolism of phenolic compounds from vegetable foods (Prof. Davide Tagliazucchi)
  • Vincenzo FERRANTELLI: Survey on the presence of acrylamide in European street food: optimization of analytical procedure (Prof. Andrea Pulvirenti)
  • Francesca FRONGIA: Microalgae for water resources management combined with energy production systems from renewable sources (Dr. Laura Arru; Dr. Giulio Allesina)
  • Andrea GOLDONI: A multidisciplinary approach to improve the stability of vinegar-based condiments (Prof. Maria Gullo)
  • Giovanna IOSCA: Antifungal and antimicrobial activity of sourdough lactic acid bacteria strains collected in the UNIMORE Microbial Culture Collection (UMCC) and preliminary screening for esopolysaccharides production (Prof. Andrea Pulvirenti; Dr. Luciana De Vero)
  • Marco MARTELLI: Novel breeding approaches for the improvement of professional seed production in horticultural crops (Prof. Enrico Francia; Dr. Justyna Milc)
  • Sara PIPPONZI: Characterisation of microbial endophytes, their application in symbiotic agriculture and their use for the production of functional food (Prof. Emilio Stefani; Prof. Mauro Mandrioli)

 

10.30– 10.45     Pausa – Break

 

10.45 – 13.00  Relazioni dei dottorandi del terzo anno (XXXIV Ciclo)

                        Presentations by 3rd year (XXXIV Cycle) Ph.D students

  • Anna Maria BELMONTE: Effect of sous vide cooking technique on physicochemical properties of meat (Prof. Domenico P. Lo Fiego; Dr. Giovanna Minelli)
  • Francesco BIGI: Investigation and development of innovative protocols and technologies to enhance food safety and to reduce food loss (Prof. Andrea Pulvirenti)
  • Stefania CAMELLINI: Use of essential oils, bacteriocins and active edible coatings: an innovative and natural approach for the control of Listeria monocytogenes in fresh foods (Prof. Patrizia Messi; Prof. Carla Sabia)
  • Mohamed Aymen CHAOUCH: Agri-food products and by-products as a source of bioactive compounds: extraction, characterization and biological activities (Prof. Stefania Benvenuti)
  • Gianmarco CONTI NIBALI: Improvement of seed quality and control of seed transmitted fungi by beneficial microorganisms (Prof. Emilio Stefani; Dr. Davide Giovanardi)
  • Ferdinando DI MAGGIO: Circular economy: models, policy impacts in agrifood value chains (Prof. Andrea Antonelli; Dr. Giuseppe Montevecchi)
  • Roberto GATTI: Exploring soil microbiota diversity to increase the sustainability of seed production in corn (Zea mais L.) (Prof. Enrico Francia; Dr. Gabriele Righetti)
  • Vita GIACCONE: Identification and quantification of mycotoxins produced by Alternaria in food and feed by LC-MS/MS and LC/HRMS (Prof. Andrea Pulvirenti)
  • Andrea MACALUSO: Development of methods alternative to the biological method for the rapid determination of marine biotoxin in bivalve molluscs (Prof. Andrea Pulvirenti)
  • Eliana MUSMECI: Mucin degraders from human gut microbiota (Prof. Maddalena Rossi; Dr. Stefano Raimondi)
  • Niccolò PATELLI: Blockchain-based traceability of the food supply chain: consumer perception and a case study (Prof. Mauro Mandrioli)
  • Gloria SPAMPINATO: Novel insights on microbial communities relevant for sustainability: metagenome and culture-dependent approaches (Prof. Maddalena Rossi; Prof. Lara Maistrello)
  • Giulia Elena TRENTINI: Nature and psychology: an hortotherapic approach for the promotion of psychological well-being (Dr. Laura Arru; Dr. Vanessa Artoni)