Ciclo XLI (2025/2028)

AROLLA Bhavani (Prof. Walter Baratta) Sustainable Transformation of Triglycerides and Fermentation Products
FONTANEL Antonella (Prof. Piergiorgio Comuzzo, Prof. Lucilla Iacumin) Integrated strategies for the microbiological stabilization of dealcoholized wines
PETOZZI Asia (Prof. Lucilla Iacumin) Impact of extracellular vesicles (EVs) of probiotics strains on human health
SARTOR Miriam (Prof. Nadia Innocente, Prof. M. Marino, Prof. S. Calligaris) Functional dairy products enriched with bioactive peptides and galacto-oligosaccharides: enzyme delivery strategies and health functionality assessment 
TOMASELLA Anna (Prof. Sonia Calligaris) Valorisation of oil industry by-products: characterisation, functionality and possible applications of corn and high oleic sunflower lecithins 
VARUTTI Giulia (Prof. Maria Cristina Nicoli) Application of Artificial Intelligence for the prediction of primary shelf life of packed shelf-stable foods

Ciclo XL (2024/2027)

ABATE Michele (Prof. Nicolò Dossi) Agri-food Waste, recyclable, renewable sources-based Analytical tools for food loss REduction - AWARE
BROVEDANI Asja (Prof. Clara Comuzzi) Development of novel photodynamic materials to reduce microbial contamination in foods
NARDIN Emiliano (Prof. Franco Battistutta and Prof. Piergiorgio Comuzzo) The selection of wood for the production of quality wines
PRATOLINO Roberta (Prof. Sonia Calligaris) Designing next-generation hybrid foods by structuring biopolymers from food waste
SAITTA Alberto (Prof. Lara Manzocco) Integral Conversion of Industrial Fruit and Vegetable Waste into Extracts and Aerogels with Enhanced  Functionality
SEYEDEH Farnaz Sadeghian (Prof. Sabrina Moret) Characterization of mineral oil contamination in vegetable oils and fats and study of innovative and sustainable approaches for their mitigation, with a focus on the most toxic aromatic components
ZANETTE Fabiola (Prof. Toniolo Rosanna and Dott.ssa Rossella Svigelj) Development of analytical methodologies and smart sensors aimed at integrating and improving the food safety and quality of sustainable supply chains

Ciclo XXXIX (2023/2026)

HOSAHOLALU RAMESHA Preetam Gowda (Prof. Monica Anese) Utilization and valorization of bioresources as a bioactive functional ingredients
TREVISIOL Francesca (Prof. Nadia Innocente) Valorization of polysaccharides and oligosaccharides from food waste
BORTOLINI Anna (Prof. Piergiorgio Comuzzo and Prof. Donatella Peressini) Effects of cork on the evolution of bottled wines
ROUDANI Sara (Prof. Walter Baratta) Sustaible conversion of fatty esters and natural oils to high value fatty alcohols under homogeous catalytic conditions
GRIDELLO Emma (Prof. Lucilla Iacumin) Selection of indigenous wine yeasts and bacteria for terroir’s characterization of regional wines and bio-protection with the aim of reducing energy inputs and chemical additives for wine production