A successful PhD project

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.


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Lactic Acid Fermentation as Means of Nutritional Improvement. Marco Spaggiari at ICWL18