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Workshop SMART FERMENTATIONS: Fermented semi-finished products for the nutritional and sensorial improvement of traditional and gluten-free bakery products
The idea has been to exploit the metabolic activities of different microorganisms to transform some vegetable raw materials into semi-finished products with technological and nutraceutical properties useful for innovating traditional products and substitute products, intended for subjects suffering on food allergies or intolerances.
2nd Ancel Keys International Seminar on Mediterranean Diet and Sustainable Nutritional Policies
The Italian Society of Human Nutrition (SINU) promotes the 2nd edition of “Ancel Keys International Seminar on Mediterranean Diet and Sustainable Nutritional Policies” on September 30- October 4, 2019. The 5 days Seminar will be held in Ascea Marina (Cilento) and accept candidates from all countries (maximum 30 participants).
MATBIM 2019
MATBIM 2019 (MATerial/Bioproduct Interaction Meeting) will take place in Milan from May 8 to 10, 2019, at the Aula Magna of the University of Milan. MATBIM is an international meeting that, since 2010, brings together researchers and scientists from all over the world to present and discuss the results of their latest researches in the field of the packaging materials. This edition, in particular, foresees an important contribution coming from the industrial sector.
SEMINARS AND CONFERNCES
First prize to our PhD student Ilke Uysal Unalan for the best poster in the “Polymer Materials from Renewable Sources and Functional Nanocomposites and Coatings”
On the occasion of the “8th ECNP International Conference on Nanostructured Polymers and Nanocomposites” that has been held in Dresden (Germany) from 16 to 19 September, Ilke Uysal Unalan, our 3rd-year PhD student in Food Science, Technology, and Biotechnology– XXVII° cycle, has received the first prize for the best poster in the “Polymer Materials from Renewable Sources and Functional Nanocomposites and Coatings” session.
Focus on
Public competition for admission to the PhD Programme in Food Systems (XXXI Cicle)
To be admitted to the interview, candidates should have reached a project score of minimum 5 and CV score of a minimun 10.
Where We Are
Where We Are
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02-503.19199
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