Open Fields cooperates with the Department of Food and Drug of the University of Parma in a PhD project which aims to characterize the co-products deriving from the first processing industry of wheat, maize and rice to meet the needs of the cereal industry to increase sustainability and competitiveness of the agro-food chain.
Marco Spaggiari, in the framework of this multi-disciplinary PhD program, studies food bioactive compounds and their effects on human health, including the safety and quality aspects resulting in an overall food integrity characterization.
Marco has already brilliantly presented the first results of his research by attending international conferences and has already won two awards for his posters! Below you can find some examples of his great work.
- Principal phenolic acids composition of Triticum Whole grain and corresponding milling co-products. Food Integrity conference. Parma, 10-11 Maggio 2017
- XXII workshop on the developments in the Italian PhD research on food science, technology and biotechnology. Bolzano, 20-22 settembre 2017
- Determination of betaine, choline and y-aminobutyric acid content in Triticum durum and Triticum turanicum whole grain and milling co-products. EuroFoodChem XIX Conference. Budapest, 4-6 ottobre 2017
- Phenolic acids distribution in “Carnaroli” rice and corresponding milling fractions. MS Food Day. Bologna, 11-13 ottobre 2017
- Does recovery milling co-products pose a health risk? The maize vs. fumonisins case. EU-FORA Scientific Poster Competition, EFSA.
