N. 1 (one) PhD Scholarship in Food Science at the University of Naples (UNINA) co-sponsored by FEM and Wageningen University & Research (WUR) - dead...

LOLAHV (LOw LActose products: Healthy and Valuable) is a a collaborative project between FEM, UNINA and WUR which aims at the implementation of advanced sensory and instrumental approaches for the optimization of low lactose or lactose free products. The project will take advantages of competences and facilities of the Sensory Quality group at FEM , the Food Quality and Design group at WUR and the Food & Health Group at the University of Naples .

N. 1 (one) PhD Scholarship in Food Science at the University of Naples (UNINA) co-sponsored by FEM and Wageningen University & Research (WUR) - dead...

Mercoledì, 16 Agosto 2017

Objectives and multidisciplinary collaborations

The objectives of the project are:

  • Define how different processes for low lactose (LL)/lactose free (LF) milk production affect the formation and release of volatile compounds at each production stage and during the shelf-life.
  • Investigate the impact of LL or LF ingredients in a model product (e.g ice cream) on perceived sensory quality, particularly on flavour and textural profile.

The project will be carried out using the competencies and facilities of the Sensory Quality group at Foundation Edmund Mach (FEM, San Michele all’Adige), the Food Quality and Design group at Wageningen University (WUR) and the Food & Health Group at University of Naples “Federico II” (UNINA).

The Sensory Quality group at FEM has expertise in both sensory analysis and chemical analysis of the foods and will coordinate the research project.

The Food Quality and Design group at WUR has expertise on new food design and will be in charge of the design and development of a new LL or LF dairy product, i.e. an ice cream model.

The Food & Health group at UNINA has expertise in the development and validation of efficacy of healthy food and will be involved in the assessment of some mediators of the taste perception in samples collected at FEM.

The multidisciplinary project relies on established reference methods (Descriptive analysis for sensory analysis, gas-chromatography for volatile compound detection, LC/MS/MS for biological mediators of taste perception, rheology for texture properties) and innovative and more rapid methods (rapid and dynamic sensory profiling methods, texture analyser and PTR-ToF-MS fingerprinting).

More information on LoLaHV project can be found here  (project details).

Applicants will find all necessary information at the following links:

  1. PhD in Food Science at UNINA ;
  2. Call, how to apply and information 33° CICLO (A.A. 2017/2018) - Bando XXXIII .

The deadline for applications is 12:00 am September 21th, 2017.

application/pdf
LoLaHV english Application/pdf - (358,32 kB)