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Ph.D. Workshop 2023-2024

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

PhD Workshop – 15 Dicembre 2023
Padiglione Besta, Aula H0.3

Online on Microsoft Team “Workshop STEBA 2025” - code: sb52gg2

 

9.00 – 9.15 Opening
Prof. Fabio LICCIARDELLO (Coordinatore del Dottorato STEBA)
Prof. Lorena REBECCHI (Direttore del Dip. Scienze della Vita)

 

Chairpersons
Dr. Federica CARADONIA (Docente del Dottorato STEBA)
Prof. Fabio LICCIARDELLO (Coordinatore del Dottorato STEBA)
Prof. Luisa A. VOLPELLI (Segretario del Dottorato STEBA)

 

9.15 – 10.20 “Flash presentation” dei dottorandi del secondo anno (XXXVII Ciclo)
Flash presentations by 2nd year Ph.D students (XXXVII Cycle)

  • Lisa CATELLANI: Comparison of balsamic condiments and wine vinegars based on various indicators during the production process (Prof. Maria Gullo)
  • 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) (*)
  • 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 animal feed (Prof. Domenico P. Lo Fiego)
  • Andrea FEROCE: Green approaches for the improvement of sustainable food packaging (Prof. Fabio Licciardello) (*)
  • Enrico MAURIZZI: Extraction and purification of proteins from fish waste for food packaging applications (Prof. Luisa A. Volpelli; Prof. Andrea Pulvirenti)
  • Camilla MENOZZI: RGB imaging for agri-food analysis: a multivariate approach for the evaluation of different image correction methods (Prof. Alessandro Ulrici; Dr. Rosalba Calvini)
  • Carola NICOSIA: Development of active packaging systems as a tool for food waste reduction and for the improvement of sustainable packaging performances (Prof. Fabio Licciardello) (*)
  • Maurizio NOTARFONSO: Driving sustainability transition of the Italian food industry (Prof. Fabio Licciardello) (*)
  • Pier Lorenzo ROLANDO: Chemometric strategies for food products optimization and control (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– 11.30 “Flash presentation“ dei dottorandi del primo anno (XXXVIII Ciclo)
Flash presentations by 1st year Ph.D students (XXXVIII Cycle)

  • Elisa AIELLO: Ethanol stress response and membrane fluidity in Saccharomyces and non-Saccharomyces yeast strains (Prof. Andrea Pulvirenti; Dott. Luciana De Vero)
  • Luca BONISOLI: Ultrasonic acoustic emissions in plants (Prof. Laura Arru; Prof. Luca Forti)
  • Alan CARLETTI: Production of new lytic polysaccharide monooxygenases with enhanced activity for food and agricultural waste valorization (Prof. Marco Sola)
  • Matteo CARLONI: Study and exploitation of Brassicales plant species attracting honeybees and other pollinators, for providing and/or enhancing ecological services in agriculture (Prof. Nicola Pecchioni)
  • Veronica FERRARI: Chemometrics and green technologies for a low environmental impact agri-food system (prof. Alessandro Ulrici; Dott. Rosalba Calvini)
  • Nida MUSHTAQ: Innovation in durum wheat breeding: the durum wheat NAM (Nested Association Mapping) population (Prof. Nicola Pecchioni)
  • Valentina MUSI: Assessment of the fermentative stability of freeze-dried lactic acid bacteria and preliminary metagenomic studies of traditional sourdough (Prof. Andrea Pulvirenti; Dott. Luciana De Vero)
  • Muhammad Fazail NASAR: Sustainable production and management of barley and tomato under abiotic stress (Prof. Enrico Francia; Dott. Federica caradonia)
  • Chiara NASUTI: Development of new brewer’s yeast cultures for enhancing beer quality and sustainability: focus on IRC7 gene coding beta-liase enzyme (Prof. Lisa Solieri)
  • Samuele PAGANELLI: Innovation and breeding in medical Cannabis (Prof. Nicola Pecchioni; Dott. Roberta Paris)
  • Filipa PEDRO: The metabolic puzzle of Komagataeibacter genus: understanding the diauxic growth to improve bacterial cellulose biosynthesis (Prof. Maria Gullo; Dott. Salvatore La China) (*)
  • Elisabetta POETA: Quality control and safety of the Agri-Food chain: analysis of chemical/microbiological food quality, using innovative taylor-made IoT nanosensors (Prof. Andrea Pulvirenti; Dott. Veronica Sberveglieri)
  • Lara SIGNORELLO: Microbial resources for sustainable bioscience and bioeconomy (Prof. Maria Gullo)
  • Laura SOLA: Profiling of the intestinal community of Clostridia: taxonomy and evolutionary analysis (Prof. Maddalena Rossi; Dott. Stefano Raimondi)

(*) online

 

11.30– 11.45 Pausa – Break

 

11.45 – 13.30 Relazioni dei dottorandi del terzo anno (XXXVI Ciclo)
Presentations by 3rd year (XXXVI Cycle) Ph.D students

  • Giovanni CACCIALUPI: Optimized approaches for resilient barley 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; Prof. Alec Gerry)
  • 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: Study and evaluation of strategies for replacing plastic packaging with greener and eco-sustainable alternatives (Prof. Patrizia Fava)
  • Vittoria MARSILI: Volatile Organic Compounds in the Plant Kingdom and their benefits for human health and urban environment (Prof. Laura Arru; Prof. Luca Forti)
  • Raffaella RANIERI: Development of fermentative processes for the upcycling of xylose to xylitol by immobilized cells of Pichia fermentans WC1507 (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; Dott. Davide Giovanardi)

(*) online