Francesca Bot

Associate Professor in food structure and functionality at University of Parma

[FoodScience_UNIPR @FoodPhDUnipr]

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 👏

[FoodScience_UNIPR @FoodPhDUnipr]

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! 👏💪

[FoodScience_UNIPR @FoodPhDUnipr]

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 🧑‍🔬

[Francesca Bot @Francesca_Bot_]

@MarykateUCC Happy birthday, Mary!!

[ADSA @ADSAorg]

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: https://t.co/PwhDOfikVx

#DairyScience #SocietyPubs

[School of Advanced Studies on Food and Nutrition @3SAN_UNIPR]

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 https://t.co/pTG5NTwUHj

#juice #juiceprocessing #ifu #3san #unipr #parma #unipr_3san #foodscience #summerschool @IFUjuice

[School of Advanced Studies on Food and Nutrition @3SAN_UNIPR]

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

[FoodScience_UNIPR @FoodPhDUnipr]

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

[FoodScience_UNIPR @FoodPhDUnipr]

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. 🧑🏿‍🔬👩‍🔬🧑‍🔬🧑🏾‍🔬

[Francesca Bot @Francesca_Bot_]

@akellyucc Welcome to Italy!

[Pedro Mena Parreño @PMenaParreno]

A very weird talk😅😅
@FoodPhyt_JPI
@FoodPhDUnipr

[FoodScience_UNIPR @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!

[Human Nutrition Unit - University of Parma @HNUnipr]

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

[Andre Brodkorb @AndreBrodkorb]

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

[Andre Brodkorb @AndreBrodkorb]

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

[Francesca Bot @Francesca_Bot_]

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…https://t.co/ceG81kg8SH https://t.co/ZoTpcodZau

[Università di Parma @unipr]

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

[Università di Parma @unipr]

"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
https://t.co/R1c4qJiLjK

[FoMSci Research @FoMSci]

A new article published by Fabio Valoppi (https://t.co/WSqJxqhfAc) and Francesca Bot (https://t.co/x0uCP2LYpW) explains, in simple terms, how food scientists design innovative food structures to improve food quality and functionality
#mmtdk @helsinkiuni

https://t.co/bVzOJQhDg8

[APC Microbiome Ireland @Pharmabiotic]

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