TOPICS for XXXI Cycle
Research topic: GUT MICROBIOTA, DIET AND HEALTH
1 (one) position with grant
Scientific tutor: Prof. Maddalena Rossi
Gut microbial composition depends on dietary habits just as health depends on microbial metabolism, but a complete picture of the complex correlations between microbiota, diet and health is still far from being outlined.
This research focuses on the role of gut microbiome in the metabolism of dietary components, with peculiar interest in the formation of toxic compound from proteolytic metabolism and in the bio-activation of dietary precursors such as phytochemicals. Moreover, it will studied the role of diet in the modulation of the intestinal microbial composition both in terms of supply of substrates for the resident microbiota, both as a direct contribution of the foodborne microorganisms.
Required skills:
We are looking for hard-working candidate with previous experience on at least one of the following fields: microbiology, microbial taxonomy, biochemistry, DNA manipulation, metagenomics. Good skills in English and in team-working are highly valued. It is also mandatory the availability to spend a period in a European/American lab to refine the molecular techniques and bioinformatics skills useful for the research project.
Research topic: MICROBIOLOGY OF FERMENTED FOOD - BREEDING SYSTEM OF ZYGOSACCHAROMYCES ROUXII AS SOURCE OF GENETIC AND PHENOTYPIC POTENTIAL TO EXPLOIT IN FOOD FERMENTATION.
1 (one) position with grant
Scientific tutors: Prof. Paolo Giudici (Tutor); Dr. Stefano Cassanelli, PhD (Co-tutor); Dr. Lisa Solieri, PhD (Co-tutor)
The Zygosaccharomyces rouxii complex encompasses relevant food yeasts for fermentative bioprocesses and foodstuff spoilage. Sexual reproduction and mating system govern the genetic diversity of these yeasts and their phenotypic adaptation to highly sugary and salty food niches. The research project aims at exploring the sex determination systems of yeasts belonging to the Z. rouxii complex. The knowledge about sexual mechanisms triggering yeast genetic and phenotypic diversity will be exploited to construct novel Z. rouxii starter cultures to employ at industrial level.
Required skills: bachelor’s and master's degree in scientific field related to applied biotechnology, microbial biotechnology, bioinformatics, genetics and gene expressions; a solid understanding of the relevant concepts in bioprocesses and genotype/phenotype relationships; strong communication aptitude in English, autonomous data elaboration and presentation abilities as well as original visualization skill.
Research topic: DEVELOPMENT OF CHEMOMETRIC METHODS FOR FAST AND NON-DESTRUCTIVE CHARACTERIZATION OF COMPLEX FOOD MATRICES
1 (one) position with grant
Scientific tutor: Prof. Alessandro Ulrici
The research activity of CHIMSLAB (Chemometrics, Imaging and Spectroscopy Lab) is principally focused on chemometrics, both for the elaboration of advanced algorithms and for the application of chemometric techniques aimed to deepen the knowledge on agricultural and food matrices. The main research areas of the group can be summarised as follows:
- food analysis by means of NIR hyperspectral imaging and FT-NIR spectroscopy;
- development and application of algorithms for processing RGB and hyperspectral images aimed at fast and non-destructive characterization of food matrices;
- application and implementation of chemometric techniques to complex systems, particularly in the field of food chemistry;
- rational experimental planning by means of multivariate experimental design;
- control, characterisation and authentication of raw materials and finite food products.
Research topic: ACTIVITY OF CHOCOLATE/TEA POLYPHENOLS AND THEIR METABOLITES ON COLORECTAL CANCER CELLS
1 (one) position with grant
Scientific tutor: Prof. Angela Conte
Polyphenols are an important part of human diet and have received a great deal of attention due to their antiinflammatory, antioxidative and anticancer activities.
Colorectal cancer (CRC) is the second most fatal and the third most diagnosed type of cancer worldwide. Despite having multifactorial causes, most CRC cases are mainly determined by dietary factors. In recent years, a large number of studies have attributed a protective effect to polyphenols and foods containing these compounds (fruits and vegetables) against CRC. Indeed, polyphenols have been reported to interfere with cancer initiation, promotion, and progression, acting as chemopreventive agents. These effects involve multiple molecular and biochemical mechanisms of action, which are still not completely characterized. Moreover after entering the colon, polyphenols are subjected to metabolism by the human gut microbiota. Working with polyphenol metabolites is an important prerequisite to better understand the in vivo effects of pure polyphenols.
The aim of this study is to analyze the biochemical activity of tea and chocolate polyphenols (e.g. prohantocyanidins and catechins), and their selected intestinal metabolites (e.g. valerolactones, hydroxyphenylacetic acids) on two human adenocarcinoma cell lines: Caco-2 cell and SW480 cell.
Required skills: the candidate must have experience in cell culture, separation and identification of polyphenols by HPLC and MS, in vitro digestion techniques.
Research topic: INN0VATION IN FOOD PACKAGING
2 (two) positions without grant
Scientific tutors: Prof. Patrizia Fava; Prof. Andrea Pulvirenti
Active and intelligent packaging