Contacts E. arnaldo.dossena@unipr.it T. +39 0521 905413 Teacher's social mediaTeacher's activitiesExam scheduleClass schedule
Teaching Academic year of provision: 2026/2027 Food processing in living organisms Second-cycle degree course in FOOD SCIENCE AND TECHNOLOGY Year: 2° Previous years Academic year of provision: 2025/2026 Food processing in living organisms Second-cycle degree course in FOOD SCIENCE AND TECHNOLOGY Year: 2° Academic year of provision: 2023/2024 Fermentation Chemistry and Bioenergetics Second-cycle degree course in FOOD SCIENCE AND TECHNOLOGY Year: 2° Academic year of provision: 2022/2023 Fermentation Chemistry and Bioenergetics Second-cycle degree course in FOOD SCIENCE AND TECHNOLOGY Year: 2° Academic year of provision: 2021/2022 Fermentation Chemistry and Bioenergetics Second-cycle degree course in FOOD SCIENCE AND TECHNOLOGY Year: 2° Academic year of provision: 2020/2021 Fermentation Chemistry and Bioenergetics Second-cycle degree course in FOOD SCIENCE AND TECHNOLOGY Year: 2° The teachings are listed up to the 2020/2021 academic year
Research Publications Genotype and Agronomic Management Interactions Shape the Accumulation of Immunogenic and Toxic Gluten Peptides in Durum Wheat Authors: Caccialupi Giovanni; Cicala Leonardo; Milc Justyna; Ulrici Alessandro; Boukid Fatma; Dossena Arnaldo; Graziano Sara; Prandi Barbara; Visioli Giovanna; Marmiroli Nelson; Gullì Mariolina; De Vita Pasquale; Pecchioni Nicola; Francia Enrico Year: 2026 Influence of environmental and genetic factors on content of toxic and immunogenic wheat gluten peptides, Authors: Ronga Domenico; Laviano Luca; Catellani Marcello; Milc Justyna; Prandi Barbara; Boukid Fatma; Sforza Stefano; Dossena Arnaldo; Graziano Sara; Gullì Mariolina; Visioli Giovanna; Marmiroli Nelson; De Vita Pasquale; Pecchioni Nicola; Francia Enrico Year: 2020 Characterization of defatted products obtained from the Parmigiano–Reggiano manufacturing chain: Determination of peptides and amino acids content and study of the digestibility and bioactive properties Authors: Buhler S.; Riciputi Y.; Perretti G.; Caboni M. F.; Dossena A.; Sforza S.; Tedeschi T. Year: 2020 The Diverse Potential of Gluten from Different Durum Wheat Varieties in Triggering Celiac Disease: A Multilevel In Vitro, Ex Vivo and In Vivo Approach Authors: Gaiani Federica; Graziano Sara; Boukid Fatma; Prandi Barbara; Bottarelli Lorena; Barilli Amelia; Dossena Arnaldo; Marmiroli Nelson; Gullì Mariolina; De’Angelis Gian Luigi; Sforza Stefano Year: 2020 Improving the Lipophilic Antioxidant Activity of Poultry Protein Hydrolisates Through Chemical Esterification Authors: Prandi B.; Sforza S.; Dossena A.; Tedeschi T. Year: 2019 Full list of publications
