International Establishment of Doctoral Study Programme in the Field of Biotechnology and Food Sciences – MeD-BioFood 2022

HIGH AMYLOSE WHEAT FLOURS FOR THE DEVELOPMENT OF HEALTHY CEREAL BASED FOODS; VALORIZATION OF FICUS CARICA BYPRODUCTS: PEEL, SEEDS, NOOPTIMAL FRUITS AND LEAVES; GENETIC, PHYSICOCHEMICAL AND FUNCTIONAL CHARACTERISATION OF COMMERCIAL CULTIVARS OF ARTICHOKE FOR ITS PRODUCTIVE AND COMMERCIAL OPTIMIZATION; VALORIZATION OF PRICKLY PEAR [OPUNTIA FICUSINDICA (L.) MILL: STUDY OF ITS PHYTOCHEMICAL, NUTRACEUTICAL AND FUNCTIONAL PROPERTIES; EVALUATION OF THE CHICKEN MEAT QUALITY AFTER APPLICATION OF GRAPE POMACE INTO THEIR DIET; EFFECTS OF DEFICIT IRRIGATION IN OLIVE OIL QUALITY AND COMPOSITION; PHYSICOCHEMICAL, NUTRITIONAL AND AROMATIC CHARACTERIZATION AND ESTABLISHMENT OF THE DESCRIPTIVE AND AFFECTIVE SENSORY PROFILES OF FONDILLÓN; FORMULATION OF GELLED EMULSIONS WITH HEALTHY OILS AND PSEUDOCEREAL FLOURS FOR FAT REPLACEMENT IN MEAT PRODUCTS; POTENTIAL EFFECTS OF QUERCETIN ON HUMAN OVARIAN GRANULOSA AND CANCER CELLS IN VITRO; BREWERS’ SPENT GRAIN AS A FUNCTIONAL FOOD INGREDIENT: THE TREND AND THE CHALLENGES; QUALITY MANAGEMENT IN AGROFOOD PRODUCT DEVELOPMENT AND TECHNOLOGY: RELEVANT SYNTHESIS WITH ANALYTICALQUALITATIVE CASE STUDIES; ELICITATION STRATEGIES IN PREHARVEST TO INCREASE QUALITY OF TABLE GRAPE AND POMEGRANATE FRUIT AT HARVEST AND DURING STORAGE; GENOMICS AND MACHINE LEARNING FOR BIODIVERSITY STUDIES; PRE‐ AND POSTHARVEST TREATMENTS TO INCREASE QUALITY OF THE WHOLE AND MINIMALLY PROCESSED GREEN PEPPER FRUIT; EFFECT OF THE BEE BREAD ON LIVER ENZYMES OF MALE JAPANESE QUAILS (COTURNIX JAPONICA); EFFECT OF THE EQUILIBRATION TIME ON POSTTHAW QUALITY OF MANUALLY FREEZED RAM SPERM; EFFECT OF GENOTYPE AND DIET ON CARCASS AND MEAT QUALITY TRAITS OF BROILER CHICKENS; NOVEL CARROT‐BASED FOOD PRODUCTS WITH DESIRED HEALTH BENEFITS; EFFECT OF CARCASS WEIGHT ON FATTY ACID COMPOSITION AND NUTRITIONAL INDICES IN MEAT OF NERO D’ASPROMONTE PIGS