Dissertation topics suggested by the teacher.
1) Valorization of underutilized fish species: lipid stability and sustainable innovation
How can underutilized fish species be transformed into innovative, safe products? This thesis involves studying the lipid composition and oxidative stability of products such as surimi, enriched with phenolic extracts derived from olive oil by-products. The objective is twofold: to valorize alternative fishery resources and to promote circular economy strategies. This project enables the acquisition of practical skills in advanced analytical techniques (GC/FID, GC/MS, Fast GC/MS) and contributes to the development of more sustainable and healthy food products.
2) Frying performance of vegetable oils and blends
Frying is one of the most common cooking methods, but the oil choice significantly impacts the stability, safety, and quality of the final product. This thesis aims to evaluate the frying performance of different vegetable oils and their blends by analyzing their chemical/physical behavior. This project combines chemical/physical analysis, food technology, and consumer health considerations, offering the opportunity to acquire practical skills in the use of advanced analytical techniques for characterization of lipids, their degradation products and the aroma profile.
Recent dissertations supervised by the teacher.
First cycle degree programmes dissertations
- Tradizione e innovazione nella formulazione del gelato: confronto tra proprietà funzionali di latte vaccino e matrici vegetali
Second cycle degree programmes dissertations
- Monitoraggio dell’ossidazione nelle margarine: approcci analitici integrati e impatto sensoriale nella pasta brisée
- Valutazione delle performance di frittura di quattro oli vegetali mediante l’utilzzo di patatine come alimento modello
