Theses in progress
- Monitoring and management of chemical and physical wine parameters by using different tank materials into the winemaking process. Francesco Maioli
- Non conventional inactivated dry yeasts and tannins: evaluation of their impact on the wine physicochemical and sensory characteristics. Valentina Civa
- Food preferences, taste responsiveness and health Claudia Rorandelli
- Individual food preferences for the Mediterranean Diet in cancer patients Angelica Lippi
- Innovative meat product development. Marina Dominici – Industrial Doctorate UNICOOP Firenze
- New approaches to develop sensory-hedonic based interventions to promotehealthier and more sustainable eating in school canteens. Margarita Kokkorou – Collaborative Doctoral Partnership Agreement University of Florence (HEI) and JRC- Joint Research Centre of the European Commission
- Food preferences in cancer patients undergoing chemotherapy. Di Meglio Jaclyn
- Circularity in agri-food production D’Agostino Silvia – NRRP Funds M. D.351 – Green Transition
- Capturing the dynamics of sensory and emotional experience for sustainable product innovation. Giuffrè Maria Rosaria - NRRP Funds D.M. 352 – co-founded by L’Oréal, Paris
last update: 27-Jan-2023