Food science and technology

This programme includes a final exam to be taken through the presentation of an experimental dissertation developed in an original way by the student under the guidance of a supervisor.

The development of the dissertation project and the preparation of the final dissertation are very important phases because, in addition to completing the student's training in terms of applying a correct scientific methodology to a specific topic, they help him to improve his level of operational autonomy and provide further elements of orientation for subsequent work choices.  

The dissertation project is often carried out as part of active research projects at the Departments of our Faculty, also in collaboration with companies.

The project can also be carried out entirely or partially at national and international companies and research centers.

• Definition of the sensory profiles of PDO and PGI from Piacenza.
• Evaluation of the nutritional quality of carbohydrate-rich foods: focus on slowly digestible starch and glycemic index.
• Kinetics of polyphenols during the fermentation of beers with the addition of wort or grape pomace.
• Weissella cibaria: probiotic and food applications.
• Development of a mathematical model for the prediction and optimization of the energy consumption of the refrigeration process.
• Lemna minor extracts for the stability  of meat products in a modified atmosphere.
• Use of vegetable proteins for the stabilization of hazelnut paste.
• Mathematical model for the encapsulation of natural extracts through spray drying.
• Dried fruit oils: from the characterization of raw materials to the enhancement of cakes.
• Phenotypic and genotypic screening of strains that can be used as starters for cocoa fermentation.
• Study of the role of lactic acid bacteria in rye flour-based bakery products.
• Flow cytometric techniques for the evaluation of bacterial viability in dairy processing.
• Sensory and chemical characterization of Italian Grape Ale beers obtained with cv. Aromatic Malvasia di Candia.
• Fermentation of coffea berries: study of microbial populations with culturomics and metagenomics methodologies.
• Comparison of different materials for the packaging of pre-sliced Piacenza cured meats.
• Evaluation of the technological and qualitative aspects of fluid soy lecithins in the production process of ice cream wafer cones.
• Evaluation of the nutritional knowledge of footballers in the territory of Piacenza and its province.
• Pasta enriched with wheat fractions: in vitro evaluation of starch digestibility and protein quality.
• Plant-based meat substitutes: evaluation of the nutritional quality of products on the Italian market and estimation of environmental impact.
• Benchmark objectives for sodium content in food: how do salty snacks on the market stack up?
• Influence of microbial starters on mozzarella flavor profile.
• Potential migrations of substances released from recycled plastic materials.
• Efficacy of agri-food waste for the reduction of mycotoxins.
• Metabolomic analysis for the protection of the authenticity of  grated Parmigiano Reggiano PDO cheese.
• Nutritional evaluation of energy supplements for athletes.
• Spread of antimicrobial-resistant bacteria in ready-to-eat foods.
• Acrylamide in robusta variety  coffee .
• Evaluation of the impact of mycotoxin fungi and mycotoxins in the apple puree supply chain.
• Assessment of environmental contamination of plant protection products of point origin.
• Valorisation of agri-food by-products: reduction of mycotoxins in the dairy supply chain.
• Effects of the equilibrium atmosphere on taleggio cheese storage in micro perforated packaging.
• Determination of Slowly Digestible Starch and In Vivo Glycemic Index of Whole Grain Pasta Samples.
• Study of the chemical and aromatic profile of coppa piacentina dop during ageing.
• Impact of extraction water on the chemical and sensory profile of washed and natural Ethiopian specialty coffees.
• Survey of eating habits and nutritional knowledge of adolescents in Emilia-Romagna: the results of the food mood project.