Teaching History of teachings Academic year of provision: 2024/2025 DEVELOPMENT OF NEW FOOD PRODUCTS First-cycle degree course in SUSTAINABLE DESIGN FOR FOOD SYSTEMS - Specialization: DESIGN PER L'INDUSTRIA E IL PRODOTTO ALIMENTARE INNOVATION IN THE FOOD SYSTEM module Year: 3° Lab. of Processed Food of vegetable origin First-cycle degree course in QUALITY AND PROCUREMENT OF RAW MATERIALS FOR AGRI-FOOD Processed Food module Year: 3° Academic year of provision: 2023/2024 DEVELOPMENT OF NEW FOOD PRODUCTS First-cycle degree course in SUSTAINABLE DESIGN FOR FOOD SYSTEMS - Specialization: DESIGN PER L'INDUSTRIA E IL PRODOTTO ALIMENTARE INNOVATION IN THE FOOD SYSTEM module Year: 3°
Research Publications Preserving Triticum biodiversity: high technological, nutritional, and sensory quality of whole wheat pasta from ancient, old, and evolutionary wheat varieties Authors: Parenti O.; Carini E.; Cattaneo C.; Dall'Asta M.; Laureati M.; Scazzina F.; Fascioli D.; Chiavaro E. Year: 2025 Olive leaf extract and butylated hydroxytoluene as antioxidants in refined versus whole wheat flour crackers: a physico-chemical characterization Authors: Parenti O.; Paciulli M.; Carini E.; Bot F.; Chiavaro E. Year: 2025 Insight into quality features of bread from optimized wheat-chickpea dough: from macroscopic to molecular properties Authors: Parenti O.; Chiodetti M.; Guerrini L.; Marti A.; Carini E. Year: 2025 Physico-chemical characterisation of whole meal flours from three wild chickpea varieties and their technological performance in Gluten Free Bread Authors: Parenti O.; Assaf N.; Alinovi M.; Rinaldi M.; Caligiani A.; Chiavaro E. Year: 2024 Fostering Circular Economy: Brewing By-Products as Innovative Ingredients for Cereal Bar Formulation Authors: Paciulli Maria; Sogari Giovanni; Rodolfi Margherita; Parenti Ottavia; Andreani Giulia; Chiavaro Emma Year: 2024 Full list of publications
