Researching #lecithin #ingredients - nice article on collaboration between Seamus O'Mahony UCC Ireland and global company Bunge Loders Croklaan Food Institute UCC @scienceirel #BelieveinScience europe.bungeloders.com/en/news/resear…

Dr Seamus O'Mahony Seamus O'Mahony APC & UCC School of Food and Nutritional Sciences brings us up to date on the latest in food protein ingredients at our virtual symposium this afternoon UCC Ireland @scienceirel #BelieveInScience

A new article published by Fabio Valoppi (linkedin.com/in/fabio-valop…) and Francesca Bot (linkedin.com/in/francesca-b…) explains, in simple terms, how food scientists design innovative food structures to improve food quality and functionality #mmtdk University of Helsinki foodhubmagazine.com/2021/01/03/des…

"Alternative vegetali ai prodotti carnei e lattiero caseari: le nuove sfide dell’industria alimentare" è il prossimo appuntamento degli Aperitivi della conoscenza #unipr 🗓️Il #13luglio alle 17.30 al ParmaUniverCity Info Point #facciamoconoscenza unipr.it/notizie/13-lug…

Appuntamento oggi pomeriggio alle 17.30 al #ParmaUniverCityInfoPoint per l'ultimo Aperitivo della conoscenza della stagione dedicato alle nuove sfide dell'industria alimentare. Si riprende a ottobre! #facciamoconoscenza #RicercaUnipr #Food

Last days to apply for this research assistant position on plant-based foods at University of Parma. For more info, please have a look at the link below. Deadline: Monday 12 September 2022. #plantproteins #plantbasedfoods #sus…lnkd.in/epUcWY8u lnkd.in/enGeG4uz

Young Scientist Award Winner fabio valoppi from University of Helsinki at #FoodStructureSymposiom in VisitCork

Technical #INFOGEST meeting in CIAL Madrid; Meeting all the digestion specialists AND operators to finalise an in vitro protein digestibility method based on #INFOGEST. Picture: digested bran flakes, WPI and a cookie GIANT LEAPS project VistaMilk Research Ireland Centre Food for Health Ireland Teagasc

Today we had the pleasure of hosting #RosaCamara from Facultad Farmacia UCM Complutense for a talk on food labelling. Part of Rosa and Elena Arranz experience at Università di Parma with Pedro Mena Parreño Francesca Bot and many others! More collaborations to come! FoodScience_UNIPR Università di Parma

We just finished a course organized by Francesca Bot from Università di Parma and Elena Arranz from Complutense on #invitro #digestion methods on food matrices 🍏🫘 An interesting topic with a fun final activity that challenged us to join knowledge from different food science fields!

A very weird talk😅😅 @FoodPhyt_JPI FoodScience_UNIPR

Last Monday ended the annual conference of #PhD students in Food #Science held in #Parma. Lots of ideas, results a smiles. See you next year. 🧑🏿‍🔬👩‍🔬🧑‍🔬🧑🏾‍🔬

Last Tuesday, Miriam Chiodetti and Lorenzo Del Vecchio presented their results at the internetional #Effost2023 congresse held in Valencia. Felicidades 🇪🇦

Enrolment to "Food Authenticity PhD Excellence Academy- a Focus on Communication" will be open from 29 January to 25 February 2024. #foodscience #foodauthenticity #food #phd #unipr #3san #parma Chiara Dall'Asta #scienzedeglialimenti #communication

After the success of the first and second, IFU University - Juice Processing Summer School is back for the III edition 🎉 To learn more about it lnkd.in/gkHCyEtP #juice #juiceprocessing #ifu #3san #unipr #parma #unipr_3san #foodscience #summerschool IFU Juice

Can the functionality of micellar casein ingredients be tailored using microfiltration temperature? Learn more in the latest #JournalofDairyScience in a study from a UCC School of Food and Nutritional Sciences and Università di Parma team: doi.org/10.3168/jds.20… #DairyScience #SocietyPubs

Our PhD students and some professors attended the 28th #Workshop of the Developments of the Italian PhD research on #FoodScience, #Technology, and #Biotechnology last week in Catania 🍽️✨ A great opportunity to share experiences, knowledge, and cutting-edge science 🧑‍🔬

Miriam Chiodetti presented her work on "Promoting sorghum for breadmaking through LAB fermentation: from fermented flour to bread staling" at the 28° #Workshop of the Developments of the Italian PhD research on #FoodScience #Technology and #Biotechnology in Catania! Well done 👏

Last week in Catania some of our PhD students from the 39th cycle presented posters about their projects at the 28th #Workshop of the Developments of the Italian PhD research on #FoodScience, #Technology and #Biotechnology! What a way to end the first year! 👏💪