Food Systems | Università degli Studi di Milano Statale

Doctoral programme (PhD)

A.Y. 2024/2025

Study area

Science and Technology

Doctoral programme (PhD)

Years

Dip. Scienze per gli alimenti, la nutrizione e l'ambiente - Via Mangiagalli, 25 - Milano

English

PhD Coordinator

Mora Diego

Course objectives

The aim of this doctoral programme is to prepare researchers and scholars specialised in nutrition with international standard methodological know-how, autonomy and specific skills in scientific research on food systems. With these learning objectives, the doctoral programme in Food Systems envisages many cross-sector research topics: food technologies, process control and innovation, microbiology of foods and bioprocesses, food chemistry and biochemistry, human nutrition, ecology of agri-food and agri-environmental systems.

Entry requirements

Tutte le classi di laurea magistrale - All classes of master's degree

Course location

Dip. Scienze per gli alimenti, la nutrizione e l'ambiente - Via Mangiagalli, 25 - Milano

Contacts

Main offices
Dip. Scienze per gli alimenti, la nutrizione e l'ambiente - Via Mangiagalli, 25 - Milano
Degree course coordinator: Diego Mora
[email protected]
Degree course website
http://sites.unimi.it/foodsystems/

Research lines

Title	Professor(s)
Probiotics and Food associated microorganisms: ecology, molecular and functional characterization, impact on host health. Requirements: Education in biological sciences and agri-food-environmental biotechnology Curriculum: Food Science and Nutrition	Arioli Stefania Mora Diego Gargari Giorgio
Role of macromolecules in designing and optimizing processess for biofunctional-enriched foods Requirements: Knowledge in Food Sciences, Human Nutrition, Food Engineering Curriculum: Food Science and Nutrition	Marti Alessandra Hidalgo Vidal Alyssa Mariel Barbiroli Alberto Giuseppe Iametti Stefania Fessas Dimitrios Zepponi Andrea Luciano
Structural and physiological relevance of the interaction between food proteins and nanostructures Requirements: Knowledge in scientific areas Curriculum: Chemistry and Biochemistry	Barbiroli Alberto Giuseppe Iametti Stefania Fessas Dimitrios Zepponi Andrea Luciano
Green chemical and biotechnological processes for the development of added-value products from agrifood biomasses and by-products Requirements: Knowledge in scientific areas Curriculum: Chemistry and Biochemistry; Food Science and Nutrition	Molinari Francesco Enzo C. Compagno Contente Martina Letizia Hidalgo Vidal Alyssa Mariel Scaglia Barbara Jucker Costanza Lavelli Vera Agnese
Assessing Consumer Behavior and Ecodesign Strategies in the Context of Sugar Tax Implementation: Towards Sustainable Solutions in Sweeteners Supply Chains Requirements: Knowledge in Economics and LCA Curriculum: Agri-environment	Baldi Lucia Guidetti Riccardo
Sensory and consumer science for the development of new, healthy and sustainable foods Requirements: Knowledge in food sciences and technology and Human nutrition Curriculum: Food Science and Nutrition	Pagliarini Antonella Laureati Monica
Exploring the relationships between sensory perception, food preferences and human health Requirements: Knowledge in food sciences and technology and Human nutrition Curriculum: Food Science and Nutrition	Pagliarini Antonella Laureati Monica
Environmental microbiomes: characterization and biotechnological exploitation Requirements: Education in biological sciences, agricultural sciences and agri-food-environmental biotechnology. Cultural heritage conservation science Curriculum: Agri-environment	Borin Sara Cappitelli Francesca Crotti Elena Sara Mapelli Francesca
Study of the regulation of energetic metabolism in food-associated microorganisms and in commensals bacteria to clarify microbe-microbe and microbe-host metabolic interactions Requirements: Training and skills in the biological sciences and agricultural and food biotechnology sectors Curriculum: Food Science and Nutrition	Mora Diego Arioli Stefania Iametti Stefania
Role of foods and sustainable dietary patterns on nutritional status and human health, including the study of bioavailability, metabolic and functional activity of the main dietary bioactive compounds Requirements: Principles of analytical methodologies for the evaluation of nutritional compounds. Basic knowlegde in biological and molecular science Curriculum: Food Science & Nutrition	Casiraghi Maria Cristina Del Bo' Cristian Erba Daniela Martini Daniela Riso Patrizia Simonetti Paolo
Development of bioactive food packaging materials using added-value extracts from agri-food residues Requirements: Education and knowledge in agri-food science and technology; basic knowledge in biomass topic Curriculum: Food Science & Nutrition	Scaglia Barbara Farris Stefano
Validation of new mono-material packaging solutions using a predictive approach Requirements: Knowledge in Food Science and Technology Curriculum: Food Science & Nutrition	Farris Stefano
Insects reared on agri-food waste as a source of chitin and chitin-derivatives for advanced food packaging materials Requirements: Education and knowledge in agri-food science and technology Curriculum: Food Science & Nutrition	Jucker Costanza Farris Stefano
Green and fast e-sensing methodologies for Process Analytical Technology and food quality assessment and authentication Requirements: Education in scientific areas Curriculum: Food Science and Nutrition	Alamprese Cristina Buratti Susanna Grassi Silvia
The honey production chain, a network of interactions: environmental suitability, beekeeping problems and honey quality Requirements: Education in scientific areas Curriculum: Agri-environment	Lupi Daniela Jucker Costanza
Contribution of environmental, food and gut microorganisms to heavy metal recovery and sequestration Requirements: Education in agri-environmental, food and biological sciences, biotechnology Curriculum: Agri-environment	Arioli Stefania Cavalca Lucia Zecchin Sarah
Development of new chemical and biological strategies for the control of pathogenic microorganisms in the agri-food chain Requirements: Knowledge in biological and chemical sciences and agrifood-environmental biotechnology Curriculum: Chemistry and Biochemistry	Dallavalle Sabrina Maria Donatella Arioli Stefania P. Cortesi Pasquali Matias Kunova Andrea
Innovative technological and microbial approaches for the sustainable development of the alcoholic beverage industry Requirements: Education in scientific areas Curriculum: Food Science & Nutrition	De Noni Ivano Fracassetti Daniela Foschino Roberto Carmine Iriti Marcello Tirelli Antonio Giovanni Vigentini Ileana
Technological enhancement of beverage production for promoting and preserving the aroma-active compounds Requirements: Education in scientific areas Curriculum: Food Science & Nutrition	Cattaneo Stefano De Noni Ivano Fracassetti Daniela Tirelli Antonio Giovanni
Biololgical control of plant diseases Requirements: Basics of biology or plant pathology Curriculum: Agri-environment	Cortesi Paolo Saracchi Marco Pasquali Matias Kunova Andrea
Fighting mycotoxins in the food chain Requirements: Education in biological, biotechnological and agri-food-environmental sciences Curriculum: Agri-environment	Cortesi Paolo Saracchi Marco Pasquali Matias Kunova Andrea
Co-creation of future foods for nutrition security Requirements: Knowledge in Food Sciences, Human Nutrition, Food Engineering Curriculum: Food Science & Nutrition	Iametti Stefania D. del Castillo CIAL - Instituto de Investigacion en Ciencias de la Alimentacion (Madrid-Spain)
Plant-based alternatives to animal foods: formulation, processing, nutritional aspects and effects in humans Requirements: Knowledge in Food Science and Technology and Human Nutrition Curriculum: Food Science & Nutrition	Marti Alessandra Martini Daniela P. Riso Piazza Laura
Protein oxidation in dairy products: effect of composition, process, and storage Requirements: Education and knowledge in agri-food science and technology Curriculum: Food Science & Nutrition	Pellegrino Luisa Maria D'Incecco Paolo
Strategies to adapt dairy products to sustainable technologies Requirements: Education and knowledge in agri-food science and technology Curriculum: Food Science & Nutrition	Pellegrino Luisa Maria D'Incecco Paolo
Natural products of plant origin for the control of antimicrobial resistance Requirements: Education and training in biological and chemical sciences Curriculum: Food Science & Nutrition; Chemistry and Biochemistry	Iriti Marcello Scaglia Barbara
Strategies for managing food surpluses and waste in the food supply chain Requirements: Education in scientific areas Curriculum: Food Science and Nutrition	Limbo Sara Rollini Manuela Silvia Picozzi Claudia
Reformulation of cereal-based products towards a more sustainable food system Requirements: Knowledge in Food Science and Technology Curriculum: Food Science and Nutrition	Marti Alessandra S. Renzetti M. Martinez Hidalgo Vidal Alyssa Mariel
Integrated Approaches for Extending the Shelf Life of Foods and reducing agri-food waste: The Key Role of Bio-preservation strategies Requirements: Education and knowledge in biological, food and agricultural sciences Curriculum: Food Science and Nutrition	Picozzi Claudia Rollini Manuela Silvia
Exploitation of plant microbiome for sustainable agriculture and soil bioremediation Requirements: Education in biological sciences, agricultural sciences and agri-food-environmental biotechnology. Curriculum: Agri-environment	Borin Sara Mapelli Francesca Crotti Elena Sara
Study of the antimicrobial resistance spread in the agri-food ecosystems Requirements: Education in biological sciences, agricultural sciences and agri-food-environmental biotechnology. Curriculum: Agri-environment	Crotti Elena Sara Mapelli Francesca
Biotechnological process for the production of animal protein analogues: safety and quality assessment Requirements: Education in scientific areas Curriculum: Food Science and Nutrition	Picozzi Claudia Rollini Manuela Silvia Barbiroli Alberto Giuseppe Iametti Stefania
Protein-target guided valorization of agri-food residues and byproducts Requirements: Education in biological sciences and biotechnology Curriculum: Chemistry and Biochemistry	Forlani Fabio Dallavalle Sabrina Maria Donatella
Recovery and valorization of bioactive compounds from agri-food waste Requirements: Education in scientific areas Curriculum: Agri-environment; Chemistry and Biohemistry	Borgonovo Gigliola Mazzini Stefania
Sustainable bioprocesses for plant secondary metabolite transformation (ex DM 630/2024) Curriculum: Chemistry and Biohemistry	Molinari Francesco Enzo
Identification of specific microbial activities capable of interfering with host physiology for the development of new food supplements (ex DM 630/2024) Curriculum: Food Science & Nutrition	Mora Diego (Beingpharma Srl)
Valorization of fish in healthy and sustainable dietary patterns (ex DM 630/2024) Curriculum: Food Science & Nutrition	Riso Patrizia (Bolton Food S.p.A)
Climate change, sustainability and regenerative agriculture and possible impact on quality parameters of wheat flour (ex DM 630/2024) Curriculum: Food Science & Nutrition	Marti Alessandra (Soremartec Italia s.r.l)