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Ph.D. Workshop 2022-2023

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

PhD Workshop – 16 Dicembre 2022

Padiglione Besta, Aula H0.3

Microsoft Teams code: sb52gg2

 

9.00 – 9.15 Opening

Prof. Alessandro ULRICI (Coordinatore del Dottorato STEBA)

Prof. Lorena REBECCHI (Direttore del Dip. Scienze della Vita)

 

Chairpersons

Dr. Rosalba CALVINI (Docente del Dottorato STEBA)

Dr. Davide GIOVANARDI (Docente del Dottorato STEBA)

Prof. Luisa A. VOLPELLI (Segretario del Dottorato STEBA)

 

9.15 – 10.20 Flash presentations by XXXVII Cycle PhD students

  • Marcello BRUGNOLI: Advances in microbial organic compounds and exopolysaccharides synthesis by acetic acid bacteria (Prof. Maria Gullo; Dr. Salvatore La China)
  • Helga CASSOL: Genetic variation underlying the adaptation to the environment of maize (Prof. Nicola Pecchioni) (*)
  • Lisa CATELLANI: First investigation on static fermentation processes (Prof. Maria Gullo)
  • Marina CORTIELLO: Identification and deployment of possible sources of resistance to Stemphylium rot in onion (A. cepa L.) (Prof. Emilio Stefani; Prof. Enrico Francia)
  • Katia D’AMBRA: The reuse of agro-industrial by-products as components of feed and food (Prof. Domenico P. Lo Fiego)
  • Andrea FEROCE: Green approaches for the improvement of sustainable food packaging performances (Prof. Fabio Licciardello)
  • Enrico MAURIZZI:  Active packaging on tomatoes and oranges to preserve post-harvest quality in storage conditions (Prof. Luisa A. Volpelli; Prof. Andrea Pulvirenti)
  • Camilla MENOZZI: Multivariate analysis of big data from RGB imaging techniques in the agri-food sector (Prof. Alessandro Ulrici; Dr. Rosalba Calvini)
  • Carola NICOSIA: Exploration of potential antimicrobials for the development of active packaging systems (Prof. Fabio Licciardello)
  • Maurizio NOTARFONSO: Driving sustainability transition of the Italian food industry (Prof. Fabio Licciardello)
  • Pier Lorenzo ROLANDO: Application of mixture design and multivariate image analysis for color evaluation of strawberry yoghurt purée (Prof. Alessandro Ulrici; Dr. Rosalba Calvini)
  • Enrico ROSSI: Bio-sustainable techniques for the production and transformation of medical plants aimed at increasing metabolites with nutraceutical and phytotherapeutic action for veterinary use (Prof. Stefania Benvenuti)
  • Lorenzo SENA: Genetic control of plant-endophytic bacteria interaction and root architecture traits in rice (Prof. Nicola Pecchioni)

(*) online

 

10.20 – 11.00 Flash presentations by XXXVI Cycle PhD students

  • Giovanni CACCIALUPI: CBF cluster regulation - a complex network of environmental stimuli and internal interactions (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; Prof. Luca Forti)
  • Raffaella RANIERI: Xylose-to-xylitol bioconversion by Pichia fermentans for lignocellulosic biomass valorization (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; Prof. Fehmi Geci)

 

11.00– 11.15 Coffee Break
 

11.15 – 13.30 Presentations by XXXV Cycle PhD students

  • Kavitha ANGULURI: The exopolysaccharides machinery in acetic acid bacteria by exploring cellulose and levan synthesis (Prof. Maria Gullo; Dr. Salvatore La China)
  • Elsa CANTADORI: Vinegar biotechnology: new tools to support the industrial research (Prof. Maria Gullo)
  • Alice CATTIVELLI: Effect of cooking and in vitro gastrointestinal digestion on the stability, bioaccessibility, and bioactivities of phenolic compounds in dark purple eggplant and red-skinned onion (Prof. Davide Tagliazucchi)
  • Vincenzo FERRANTELLI: Survey on the presence of acrylamide in street food marketed and produced in Italy and application of possible mitigation measures (Prof. Andrea Pulvirenti; Prof. Patrizia Fava) (*)
  • Francesca FRONGIA: Microalgae for water resources management combined with energy production systems from renewable sources (Prof. Laura Arru; Prof. Giulio Allesina) (*)
  • Andrea GOLDONI: A multidisciplinary approach to improve the stability of vinegar-based condiments (Prof. Maria Gullo)
  • Giovanna IOSCA: Exploring the diversity and functionality of yeast and lactic acid bacteria from sourdough in the Unimore Microbial Culture Collection (Prof. Andrea Pulvirenti; Dr. Luciana De Vero) (*)
  • Marco MARTELLI: Optimising the genetic resources of a Capsicum Spp. (Peppers) proprietary collection through effective pre-breeding approaches (Prof. Enrico Francia; Dr. Justyna Milc)
  • Sara PIPPONZI: Application of microbial endophytes in the biocontrol of fungal diseases and for the production of functional food (Prof. Emilio Stefani; Prof. Mauro Mandrioli) (*)

(*) online