Dottorati PON – Bando 2021 – Ciclo 37 (XXXVII) – DM 1061 del 10 agosto 2021
Azione IV.4 – Dottorati e contratti di ricerca su tematiche dell’innovazione
Azione IV.5 – Dottorati su tematiche Green
Innovative food sanitization technologies to support the ecological transition in the dairy sector.
The project aims to evaluate an alternative method, based on Infrared (IR) technology, to obtain safe products characterized by a higher level of quality and, at the same time, limit the environmental impact with a reduction of water and energy consumption. It will be focalized on the milk matrix.
Different aspects will be investigated:
- Sanitary: the health characteristics of untreated raw milk and raw milk post IR treatment will be confirmed to evaluate the reduction of the bacterial load, both natural and also added in comparison with pasteurized milk.
- Sensory aromatic profile: the sensory aromatic profile of milk before and after treatment will be investigated at a comparative level both in terms of sensory analysis and objective mass spectrometry to confirm the maintenance of the identity characteristics of milk intended for direct consumption.
- Nutritional profile: the profile of the macro and micro constituents of milk will be investigated before and after treatment to verify the maintenance of the original characteristics of raw milk (proteins, lipids, fatty acids, vitamins, etc.).
- Sustainability: the data obtained from the experimental tests, together with the evaluation of the processes involved in the different treatments, will be modeled to quantify the advantage that the new treatment system brings in terms of energy, water savings, etc., which constitute priority elements for the transition Green in the food sector.
Three-year degree in animal breeding and welfare at the University of Milan (UNIMI) in 2019.
MSc in Veterinary Biotechnology at the University of Milan (UNIMI) in 2021.
Traineeship in the laboratory of inspection of animal origin products at the University of Milan (UNIMI).
Master thesis entitled “Content of histamine, cadaverine, and putrescine in Yellowfin Tuna (Thunnus Albacares) and Mackerel (Scomber Scomber) preserved in a skin pack or modified atmosphere (MAP)”.
Worked on the research of contaminants, antibiotic/hormones residues, and nutritional analysis in different food matrices.
Evaluation of chemical risk assessment in food of animal origin.
Particular attention paid to issues related to food safety and the quality of products of animal origin.
Deep interest in chromatography (GC and LC), mass spectrometry, and OMICs.
Publications: Orcid ; Scopus ; IRIS-AIR
Supervisor Prof. Roberto Villa
