Francesca Bot

Miriam Chiodetti presented her work on "Promoting sorghum for breadmaking through LAB fermentation: from fermented flour to bread staling" at the 28° #Workshop of the Developments of the Italian PhD research on #FoodScience #Technology and #Biotechnology in Catania! Well done 👏

Last week in Catania some of our PhD students from the 39th cycle presented posters about their projects at the 28th #Workshop of the Developments of the Italian PhD research on #FoodScience, #Technology and #Biotechnology! What a way to end the first year! 👏💪

Our PhD students and some professors attended the 28th #Workshop of the Developments of the Italian PhD research on #FoodScience, #Technology, and #Biotechnology last week in Catania 🍽️✨ A great opportunity to share experiences, knowledge, and cutting-edge science 🧑‍🔬

@MarykateUCC Happy birthday, Mary!!

Happy Birthday to me. 60 today. What a lovely day 😊 in Marbella with himself and my lovely girl. Hello to all the other #babyboomers - 1964 was a great year!

Can the functionality of micellar casein ingredients be tailored using microfiltration temperature? Learn more in the latest #JournalofDairyScience in a study from a @fnsucc and @unipr team: doi.org/10.3168/jds.20… #DairyScience #SocietyPubs

After the success of the first and second, IFU University - Juice Processing Summer School is back for the III edition 🎉 To learn more about it lnkd.in/gkHCyEtP #juice #juiceprocessing #ifu #3san #unipr #parma #unipr_3san #foodscience #summerschool @IFUjuice

Enrolment to "Food Authenticity PhD Excellence Academy- a Focus on Communication" will be open from 29 January to 25 February 2024. #foodscience #foodauthenticity #food #phd #unipr #3san #parma @chiara_dallasta #scienzedeglialimenti #communication

Last Tuesday, Miriam Chiodetti and @LoreDelVec presented their results at the internetional #Effost2023 congresse held in Valencia. Felicidades 🇪🇦

Last Monday ended the annual conference of #PhD students in Food #Science held in #Parma. Lots of ideas, results a smiles. See you next year. 🧑🏿‍🔬👩‍🔬🧑‍🔬🧑🏾‍🔬

@akellyucc Welcome to Italy!

Apparently it’s raining in Cork. #holidays

A very weird talk😅😅 @FoodPhyt_JPI @FoodPhDUnipr

We just finished a course organized by @Francesca_Bot_ from @unipr and @earranz from @unicomplutense on #invitro #digestion methods on food matrices 🍏🫘 An interesting topic with a fun final activity that challenged us to join knowledge from different food science fields!

Today we had the pleasure of hosting #RosaCamara from @ffarmaciaUCM @unicomplutense for a talk on food labelling. Part of Rosa and @earranz experience at @unipr with @PMenaParreno @Francesca_Bot_ and many others! More collaborations to come! @FoodPhDUnipr @unipr

Technical #INFOGEST meeting in @CIAL_CSIC_UAM Madrid; Meeting all the digestion specialists AND operators to finalise an in vitro protein digestibility method based on #INFOGEST. Picture: digested bran flakes, WPI and a cookie @giantleapseu @VistaMilk @fhi_tweets @teagasc

Young Scientist Award Winner @fabiovaloppi from @helsinkiuni at #FoodStructureSymposiom in @VisitCork_ie

Last days to apply for this research assistant position on plant-based foods at University of Parma. For more info, please have a look at the link below. Deadline: Monday 12 September 2022. #plantproteins #plantbasedfoods #sus…lnkd.in/epUcWY8u lnkd.in/enGeG4uz

Appuntamento oggi pomeriggio alle 17.30 al #ParmaUniverCityInfoPoint per l'ultimo Aperitivo della conoscenza della stagione dedicato alle nuove sfide dell'industria alimentare. Si riprende a ottobre! #facciamoconoscenza #RicercaUnipr #Food

"Alternative vegetali ai prodotti carnei e lattiero caseari: le nuove sfide dell’industria alimentare" è il prossimo appuntamento degli Aperitivi della conoscenza #unipr 🗓️Il #13luglio alle 17.30 al ParmaUniverCity Info Point #facciamoconoscenza unipr.it/notizie/13-lug…

A new article published by Fabio Valoppi (linkedin.com/in/fabio-valop…) and Francesca Bot (linkedin.com/in/francesca-b…) explains, in simple terms, how food scientists design innovative food structures to improve food quality and functionality #mmtdk @helsinkiuni foodhubmagazine.com/2021/01/03/des…

Dr Seamus O'Mahony @SeamusOM APC & @fnsucc brings us up to date on the latest in food protein ingredients at our virtual symposium this afternoon @UCC @scienceirel #BelieveInScience