Research Lines XLII Cycle FS

The list of research topics potentially available for the 42nd cycle of the PhD program in Food Science is presented below. Clicking on the title of each research topic will open its corresponding description sheet.

Please note the following:

  • Availability of research topics: Due to the limited number of positions, not all listed research topics will necessarily be activated. Conversely, the Academic Board reserves the right to include additional topics at a later stage, should new scholarships funded by public or private entities become available.
  • Oral examination: During the interview, candidates will be required to select a research topic of interest from the list, which will then serve as the main focus of the examination.
  • Final assignment of research projects: Discussing a specific research topic during the oral exam does not guarantee its future assignment for the PhD thesis in the event of admission. Projects will be officially assigned by the Academic Board, considering the winner's background, skills, and aptitudes, as well as any preferences expressed during the interview.

 

Title

Main Supervisor

Funding Source

Geochemical, molecular, and microbiological fingerprinting of truffles for authentication and geographical traceability

Adamo P.

University

Consumers and artificial intelligence in food choices

Caracciolo F.

University

Development of tasty, healthy, and sustainable plant-based foods for gut microbiome modulation

De Filippis F.

University

New reduced-fat ice cream formulations using innovative and sustainable ingredients

Genovese A.

University

Enhancing the potential of microalgae for food and nutraceutical applications

Grauso L.

University

New No-Lo (No alcohol-Low alcohol) wines: study and optimization of quality and stability parameters in relation to current and expected sensory space

Lisanti T.

University

Molecular evolution and biotransformation of sustainable matrices for food quality and safety

Nitride C.

University

Multidisciplinary study of wine peptides as novel sensorially active compounds

Piombino P.

University

Production of new advanced tomato genetic materials with high antioxidant content

Rigano M.

University

Application of Moderate Electric Fields (MEF) and artificial intelligence tools to guide the food-grade fermentation of fermentable plant-based food systems: effects on functional metabolites and structural properties

Sarghini F.

University

Reducing the consumption of ultra-processed foods among children

Vecchio R,

University

Design and validation of advanced food systems: in vitro models of bioactive compound bioaccessibility and translational validation of the biological response

Vitaglione P.

INGenIO Project

Molecular and microbial fingerprinting of buffalo and bovine colostrum: implications for food safety and dairy supply chain traceability

Marchitelli C.

CREA-ZA

Selection of microbial starters using genome-scale metabolic models for the solid-state fermentation of plant-based food processing waste aimed at producing functional ingredients

Mauriello G.

Private company