Research Projects XL Cycle FS

This is the list of the research projects that could be potentially activated for the 40th cycle of PhD program in Food Science. Given the limited number of positions available, only a part of the projects will be actually activated. Moreover, the PhD board may also introduce additional projects that are not currently reported in the list, if additional scholarships will be funded by public or private institutions. The project title is linked to a description sheet. For the oral exam, the candidate will have to choose one of the research projects listed below, which will be discussed during the oral interview. The discussion of a given project during the oral interview does not necessarily imply that the candidate, if he/she is among the winners, will be able to choose that project for his doctoral thesis. In fact, the project will be assigned to the candidate by the Teachers' Board, which will take in consideration the candidate's aptitudes and prior skills, as well as any preference expressed during the interview.

PROJECT FUNDED BY SCHOLARSHIP

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SUPERVISOR

TITOLO DEL PROGETTO

1

Andolfo G.

Reduction of allergenicity in peanuts through genome-editing approaches

2

Caporale A.

Innovative solutions to foster soil health and food safety in the urban agricultural systems of Naples

3

Cirillo T.

Bioactive Compounds Obtained from the Fermentation of Agro-food Waste and Clinical Trials for the Evaluation of Beneficial Effects

4

De Filippis F.

Multi-Omics approach for the study of microbiome and metabolome of traditional table olives produced in the Mediterranean area

5

Di Pierro P.

Valorization of algal biomass using enzymatic biotechnology for the development of new food products

6

Falanga A.

Development of antimicrobial peptides for food applications

7

Nitride C.

Solid State Fermentations for the Enhancement of Bioaccessibility of Alternative Ingredients: Experimentation with Edible Fungi

8

Piscitelli A.

Characterization and evaluation of food products through advanced statistical methods and models.

9

Romano R.

Development of the production process for probiotic Buffalo milk Ice Cream and Soft Cheese, as new functional foods

10

Villano C.

Use of autochthonous minor varieties to study the molecular basis of grape phenolic composition and the environmental factors that influence it

 

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SUPERVISOR

TITOLO DEL PROGETTO

1

Aversano A.* (OASIS)

Identification and analysis of miRNAs extracted from plant matrices: study of their nutraceutical activity in humans

2

Cosenza G.* (CREA)

Ruminant milk's nutraceutical qualities and the genetic component responsible for their synthesis

3

De Filippis F.* (PROBIOTICAL)

Development of functional foods with postbiotic and symbiotic properties for the modulation of the gut microbiome

4

Ferranti P.*

(DORIA)

Innovative protocols for the monitoring and prevention of contamination by fungal

toxins to protect the production and the processing chain of tomato

5

Rigano M.M.* (ARTERRA)

Production of peptides and proteins with cosmetic and biomedical application in plant organisms

6

Vitaglione P.* (FERRERO)

Design of satiating snacks targeting gustatory system to prevent obesity

*scholarship as D.M. 630 funded only if an agreement is signed with a company

 

PROJECT NOT FUNDED BY SCHOLARSHIP

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SUPERVISOR

TITOLO DEL PROGETTO

1

Romano R

Refinement of P.A.T. Campania cave-ripened cheeses

 


11/07/23