27° Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology

This PhD thesis research project is aimed at developing biotechnological protocols for obtaining new functional foods and beverages. The research will involve the set-up of fermentation protocols, including the selection of i) ingredients, ii) starters, and iii) process parameters. The optimized formulation will undergo a more in-depth characterization of the compounds responsible for the functional activities as well as their effect on human health, followed by the industrial scale-up of the experimental prototypes.