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.
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 (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.
The first Italian-Chinese dictionary of Italian wines and vines was presented at Vinitaly 2019, the international fair just ended last week in Verona.
The R&D of the Lactalis Group has granted a 1-year post-doc position at our Department for a research project dealing with UHT milk gelation (acknowledgment letter).
Prof. Ivano De Noni was elected as the Director of the Specialization School in "Hygiene and technology of milk and dairy products
Prof. Ivano De Noni has been elected as the Director of the School of Specialization in "Hygiene and technology of milk and dairy products" for the three-year period 2018-2021.
Camilla Cattaneo, PhD student in Food Systems University of Milan (tutor: Ella Pagliarini), has been selected as the Awardee of the Sensory Sciences Scholarship (15000 $)
Camilla Cattaneo, PhD student in Food Systems University of Milan (tutor: Ella Pagliarini), has been selected as the Awardee of the Sensory Sciences Scholarship (15000 $) for the academic year of 2018/2019.
Prof. M. Ambrogina Pagani was awarded with the Chiriotti prize for the best poster for the “Innovative technologies in cereal science. The work - entitled “Buckwheat bran modification induced by (bio-)technological treatments and effect on baking quality”
Prof. Maria Ambrogina Pagani received the “2017 Excellence in Teaching Award
Davide Bigagnoli - our master student in Food Science and Technology - has received the “AACCI Student Research Leadership Program"