Eni awards two PhD theses carried out in Italian universities on issues related to sustainable energy resources and energy transition.
The Department of Sciences for Food, Nutrition and the Environment created its own Quality Assurance System for teaching, research and the third mission.
With the app lezioniUnimi you can book a place in the classroom and to study in the library!
Prof. Roberto Foschino is the winner of a research project entitled " Fermentation-induced valorization of side stream blends from oilseed and dairy Industry (FERBLEND)" within the ERANET call "SusFood / Core Organic Joint Call 2019: Towards sustainable and organic food systems ".
The Virtual Italian Flow Chemistry Symposium will take place on Thursday, November 26th at 3 pm. This virtual event is organized together with the Medicinal Chemistry Division of the Italian Chemistry Society.
Dr. Eleonora Loffredi, research fellow supervised by Prof. Cristina Alamprese and Prof. Paolo Simonetti, won the best poster presentation award
Tritak, Morbicrock, Cheese to go, LeGusto are the four innovative products conceived and created by four groups of students of the State University of Milan led by the Opessi Team and by Dr. Carola Cappa, professor of the Degree Course in Food Science and Technology.
Dr. Francesca Saitta as Italian candidate for the assignment of the Rigaku-ICTAC Young Scientist Award & Travel Grants announced by the ICTAC
Dr. Francesca Saitta, research fellow from the Group of Prof. Dimitrios Fessas, who was selected by the AICAT (Italian Association of Calorimetry and Thermal Analysis) as Italian candidate for the assignment of the Rigaku-ICTAC Young Scientist Award & Travel Grants announced by the ICTAC
dr. Camilla Cattaneo, who obtained her PhD degree in Food Systems under the supervision of prof. Ella Pagliarini, has been nominated as the Laureate of Giract's European Best PhD Thesis Flavor Research Award.
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.