The event

The Italian Network of the PhD Courses in Food Science, Technology and Biotechnology and the University of Palermo have the pleasure to invite you to the First Virtual Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology. The workshop will be organized in a series of parallel sessions for oral communications, plenary lectures, a poster session and a final plenary session with testimonials from industries. A session will be dedicated to the “What for” Award supported by Federalimentare, for this 5th Edition enriched by a video competition.


First Virtual Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology will take place…

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5th What for Award

The Italian Network of the PhD Courses in Food Science, Technology and Biotechnology and Federalimentare are pleased to announce the…

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31th May 2021: Coordinator registration Application forms should be sent by the coordinators to     31th May 2021:…

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Plenary Lecture

Elena Cattaneo
Sen.ce Elena Cattaneo

Università degli Studi di Milano

Professore ordinario di Farmacologia all’Università degli Studi di Milano e accademico dei Lincei

Programme Overview

  • Tuesday 14 September
    • 8.00-9.00 Registration
    • 9:15 – 10:00 am – Opening ceremony and greetings from the authorities. Auditorium Department of Economics, Business and Statistics (SEAS). University of Palermo, Viale delle Scienze Ed. 13

    Prof. Fabrizio Micari, Rector of University of Palermo

    Prof. Angelo Mineo, Director of the Department of Economics, Business and Statistics (SEAS)

    Prof. Stefano Colazza, Director of the Department of Agriculture, Food, and Forestry Science

    Prof.ssa Ernestina Casiraghi, Chair of the Italian Society of Food Sciences and Tecnnologies (SISTAL)

    Prof. Luca Settanni, Delegate of the Chair of the Italian Society of Agro-Food and Environmental Microbiology (SIMTREA)

    • 10:00 – 10:50 amPlenary Lecture: “La ricerca oltre il laboratorio: metodo, responsabilità e ruolo pubblico”, Senatrice Elena Cattaneo, Auditorium SEAS 

    Chair: Luciano Cinquanta (University of Palermo)

    (PhD students and fellows of the University of Palermo will attend)

    • 11:00 – 12:30

    Parallel session #1: Food Quality, Virtual room 1

    Chairs: Carla Severini (University of Foggia), Deborah Pacetti (University of Marche)

    • 11.00-11.20 Maria Alessia Schouten, University of Bologna

    Innovative strategies for the mitigation of acrylamide content in different food products

    • 11-20-11.40 Angelicola Martina, University of Molise

    High amylose wheat flours for the development of healthy cereal based foods

    • 11.40-12.00 Umer Farooq, University of Teramo

    Application of innovative methods to study the tribological and colloidal properties of complex food systems

    • 12.00-12.20 Sebastian Imperiale, University of Bolzano

    Quality and authenticity of mountain milk products

    • 11:00 – 12:30

    Parallel session #2: Food Quality, Virtual room 2

    Chairs: Bruno Zanoni (University of Firenze), Francesco Caponio (University of Bari)

    • 11.00-11.20 Claudia Favari, University of Parma

    Metabolomics applications to nutritional intervention studies

    • 11.20-11.40 Gaetano Cardone, University of Milano

    Sprouting as a biotechnological process to improve the functional properties of cereal-based products (FF)

    • 11.40-12.00 Francesca Cavaliere, University of Parma

    A food contact materials 3D database for food safety using nuclear receptors (ER and AR) as biological tumor markers

    • 12.00-12.20 Ancuta Cezara Simon, University of Parma

    Antimicrobial resistance of microorganisms isolated from swine chain

    • 11:00 – 12:30

    Parallel session #3: Microbial diversity, Virtual room 3

    Chairs: Giuseppe Comi (University of Udine), Alessia Levante (University of Parma)

    • 11.00-11.20 Francesco Riva, University of Milano

    Possible routes of antibiotic resistance diffusion through horizontal gene transfer in environments linked to the agri-food system

    • 11.20-11.40 Dea Korcari, University of Milano

    Investigating the biodiversity in spontaneous fermentations as a source of high-performance microorganisms

    • 11.40-12.00 Mohammad Khairul Alam, University of Teramo

    Functional and technological characterization of lactic acid bacteria in fermented milks

    • 12.00-12.20 Shadi Pakroo, University of Padova

    Characterization of potential probiotic Pediococcus strains with hypocholesterolemic properties isolated from traditional Persian fermented food

    • 11.00-12.30 Poster session: Poster (pre-recorded oral presentation) & Miniposter
    • 12:30 – 14:00

    Parallel session #4: Food processing, Virtual room 4

    Chairs: Vincenzo Gerbi (University of Torino), Marco Dalla Rosa (University of Bologna)

    • 12.30-12.50 Davide De Angelis, University of Bari

    New pulses-based ingredients obtained by dry fractionation to improve the nutritional and technological quality of foods

    • 12.50-13.10 Tashina Petersson, University of Viterbo

    Reducing GHG emissions and water footprint in the EU through sustainable and healthy diets

    • 13.10-13.30 Silvia Tagliamonte, University of Napoli

    Food digestibility: a physiological approach for new product development

    • 13.30-13.50 Angela Borriello, University of Napoli

    Novel approaches in healthy cream development

    • 12:30 – 14:00

    Parallel session #5: Food processing, Virtual room 5

    Chairs: Mauro Moresi (University of Tuscia), Paolo Masi (University of Napoli)

    • 12.30-12.50 Jessica Genovese, University of Bologna

    Application of Pulsed Electric Field (PEF) for the modulation of chemico-physical properties of different foods (FP)

    • 12.50-13.10 Monica Macaluso, University of Pisa

    Different strategies to maintain and increase the quality of olive oil and the sustainability of its production chain

    • 13.10-13.30 Riccardo De Flaviis, University of Teramo

    Qualitative and functional characterization of ancient Abruzzo wheat

    • 13.30-13.50 Renoldi Niccolò, University of Udine

    Development of functional and innovative cereal-based foods with reduced glycaemic response

    • 12:30 – 14:00

    Parallel session #6: Fermented foods, Virtual room 6

    Chairs: Gianluigi Mauriello (University of Napoli), Annamaria Ricciardi (University of Basilicata)

    • 12.30-12.50 Jasmine Hadj Saadoun, University of Parma

    Fermentation as a strategy to produce high value-added compounds from by-products and waste

    • 12.50-13.10 Mariagrazia Molfetta, University of Bari

    Novel biotechnologies applied to cereal-based food items

    • 13.10-13.30 Michele Matraxia, University of Palermo

    Biotechnological innovations in fermentation processes in the brewing industry

    • 13.30-13.50 Pietro Cannazza, University of Milano

    Biocatalytic and fermentative approaches for the production of added value compounds using wild type and genetically modified acetic acid bacteria (AAB)

    • 12.30-14.00 Poster session: Poster (pre-recorded oral presentation) & Miniposter
    • 15:00 – 16:30

    Parallel session #7: Food analysis, Virtual room 7

    Chairs: Chiara Dall’Asta (University of Parma), Antonella Verzera (University of Messina)

    • 15.00-15.20 Annalisa Scroccarello, University of Teramo

    Development of nanomaterial-based smart-devices for food analysis: towards a new generation of analytical tools

    • 15.20-15.40 Matilde Tura, University of Bologna

    Harmonized analytical protocols of medical, herbal, food and industrial cannabis: development and validation of cannabinoids quality control methods and preparation of derivatives from the plant raw material

    • 15.40-16.00 Alessio Tugnolo, University of Milano

    Feasibility studies and engineering of optical simplified and stand-alone devices for agri-food applications

    • 16.00-16.20 Annacristina D’Agostino University of Molise

    Evaluation of domestic cooking on the content of bioactive compounds in green leafy vegetables

    • 15:00 – 16:30

    Parallel session #8: Food analysis, Virtual room 8

    Chairs: Donatella Albanese (University of Salerno), Fabio Mencarelli (University of Pisa)

    • 15.00-15.20 Ornella Kongi Mosibo, University of Bolzano

    Study of lipid oxidation reaction by isothermal calorimetry

    • 15.20-15.40 Giulia Spaggiari, University of Parma

    In silico methods for the detection of endocrine disruptors in food (FA)

    • 15.40-16.00 Tchouakeu Betnga Prudence Fleur, University of Bolza

    Interaction studies of closure systems for winery products

    • 16.00-16.20 Giusy Rita Caponio, University of Bari

    Evaluation of chemical and nutritional quality of foods through meta-omics approaches

    • 15:00 – 16:30

    Parallel session #9: Functional foods, Virtual room 9

    Chairs: Maria De Angelis (University of Bari), Angela Capece (University of Basilicata)

    • 15.00-15.20 Vincenzo Castellone, University of Parma

    Bioactive compounds from lactic acid bacteria: beneficial effects of fermented foods

    • 15.20-15.40 Angela Bianco, University of Sassari

    Study of the biotechnological potentials of brewers’ spent grain: from waste product to raw material

    • 15.40-16.00 Melania Casertano, University of Napoli

    Selection of psychobiotic microorganisms and development of a dietary supplement with potential effect on mental health

    • 16.00-16.20 Alessio Da Ros, University of Bolzano

    Microbiome-tailored foods and supplements based on typical Mediterranean Diet components

    • 15.00-16.30 Poster session: Poster (pre-recorded oral presentation) & Miniposter

    • 17:00 – 18:00Meeting of PhD coordinators
  • Wednesday 15 September
    • 9:00 – 10:00 – Meeting of Costal coordinators
    • 9:00 – 10:30

    Parallel session #10: Food by-product, Virtual room 10

    Chairs: Marco Poiana (University of Reggio Calabria), Matteo Scampicchio (University of Bolzano)

    • 9.00-9.20 Francesca Curci, University of Bari

    Study, analysis, biological evaluation, and formulation of nutraceuticals from unconventional foods and by-products of food matrices of the Mediterranean area

    • 9.20-9.40 Giovanni D’Auria, University of Napoli

    A full proteomic profiling of Moringa oleifera leaves for application as a novel food (FQ)

    • 9.40-10.00 Ana Cristina De Aguiar Saldanha Pinheiro, University of Bologna

    Optimization of emerging treatments for seafood products and by-products valorization

    • 10.00-10.20 Dario Mercatante, University of Bologna

    Valorization of by-products and waste from agri-food industries, and their utilization for innovative food formulation

    • 9:00 – 10:30

    Parallel session #11: Packaging and shelf-life, Virtual room 11

    Chairs: Silvana Cavella (University of Napoli), Giorgia Spigno (University of Piacenza)

    • 9.00-9.20 Stefania Camellini, University of Bologna Mo-Re

    Edible antimicrobial coating with a mixture of essential oils against Listeria monocytogenes on seafood products (FP)

    • 9.20-9.40 Imeneo Valeria, University of Reggio Calabria

    Valorisation of food industry by-products through their use as functional ingredients and for shelf-life extension of food products

    • 9.40-10.00 Begum Akgum, University of Milano

    Potential and pitfalls of cellulose nanocrystals in advanced packaging materials: their role in food safety

    • 10.00-10.20 Cesare Rovera, University of Milano

    Reinforced plastics and bioplastics using added value additives extracted from food agro-wastes

    • 9:00 – 10:30

    Parallel session #12: Biocontrol strategies and microbial virulence, Virtual room 12

    Chairs: Alessio Giacomini (University of Padova), Severino Zara (University of Sassari)

    • 9.00-9.20 Simin Sabaghian, University of Bologna

    Identification of a novel biocontrol agent inhibiting the grapevine fungal pathogen using proteomic approaches

    • 9.20-9.40 Giorgia Catinella, University of Milano

    Synthesis of novel multitarget antimicrobial compounds

    • 9.40-10.00 Buzzanca Davide, University of Torino

    Study of Aliarcobacter butzleri virulence mechanism during simulated infection of human gut models

    • 10.00-10.20 Antonio Caporusso, University of Basilicata

    Biotechnological transformation processes of agro-industrial by- products in high added-value bio-products

    Parallel session #13: Food quality and preference, Virtual room 13

    Chairs: Ella Pagliarini (University of Milano), Antonio Piga (University of Sassari)

    • 9.00-9.20 Ottavia Prestia, University of Messina

    Design and development of a lactose free pasta filata cheese: the PAT Provola of the Calabrian Region (FQ)

    • 9.20-9.40 Julia Sick, University of Firenze

    A novel tool to measure food-elicited emotions in children: the emoji-group questionnaire (EGQ)

    • 9.40-10.00 Elisa Mani, University of Firenze

    Factors underlying individual differences in response to oral tactile stimulation

    • 10.00-10.20 Valentina Di Nardo, University of Molise

    The “fate” of folates from durum wheat to whole-meal pasta (FQ)

    • 10.20-10.40 Herdis Agovi, University of Firenze

    Implicit and explicit methods to evaluate sensory, affective and attentive responses to plant-based products

    • 10:30 – 11:00 Presentation of 5th Edition of “What for?” Award – Federalimentare.

    Presentation of the videos of the 6 finalists (2 minutes for each video). Announcement of the winner and awarding ceremony.

    • 11:00 – 12:30 – Tavola rotonda sul tema: Dottorato industriale: la ricerca per le imprese e con le imprese: esperienze aziendali e ruolo del Ministero dell’Università e della Ricerca”.

    Livan Fratini (Unipa); Francesca Galli (MUR-Ricerca); Mauro Fontana (Cluster Nazionale Agri-Food) – Emanuele Marconi (CUN) – Piero Fici (Campari, Amaro Averna) – Donato Di Donna (Cappadonia gelati) – Giuseppe Bursi (Cantine Settesoli) – Tiziano Caruso (Unipa).

    Coordina il Prof. Carlo Amenta (Unipa).

    12:30 – 13:00 – Closing remarks