Awards
2024: Doctoral students Claudia Rorandelli and Angelica Lippi were selected for the E3S Eurosense Student Award 2024 among numerous candidates from all over Europe for their contributions "Taste alterations in cancer patients undergoing chemotherapy: methodological aspects and risk factors for their development", and “Gustatory alterations in cancer patients undergoing anti-tumor therapy: exploration of personality traits, eating attitudes and hedonic-sensory responses to food”, presented on the occasion of the 11th edition of the European conference on sensorial and consumer science “Eurosense”
2024: The Ph.D. candidate Sara Pini won the Outstanding Student and PhD candidate Presentation (OSPP) contest at the EGU General Assembly 2024
2024: The Ph.D. candidate Niccolò Renzi won the Award “Premio Accademia di Agricoltura 2023 Giovanni Tournon” 2023 for his publication “Modeling-based performance assessment of an indigenous macro-catchment water harvesting technique (Marab) in the Jordanian Badia” developed after his MSc thesis for the course in Natural Resources Management for Tropical Rural Development
2024: The Ph.D. candidate Niccolò Renzi won the Award "Afan de Rivera" 2023, for his MSc thesis on the water harvesting technology of the Marab developed in the course in Natural Resources Management for Tropical Rural Development
2024: The SISS & Adacta International Award in memory of Annalisa Intermoia was awarded to Angelica Lippi for the work "Rethinking food service in oncology hospitals: new directions to increase satisfaction and reduce food waste
2024: Doctoral students Claudia Rorandelli were awarded for the work "Taste alterations in cancer patients undergoing chemotherapy: methodological aspects and risk factors for their development", Jaclyn Di Meglio for the work "Changes in food preferences and emotions elicited by foods in oncological patients with chemosensory alterations in the initial phases of antineoplastic treatment" and Maria Rosaria Giuffrè for the work" Capturing the sensorial and emotional dynamics of cosmetic creams during their use using the Temporal Dominance of Sensations (TDS), Temporal Dominance of Emotions (TDE) methods ) and Emoji Temporal Dominance (TDEM).
2023: he SISS Best Sensory Phd Contribution Award 2023 was awarded to doctoral student Maria Rosaria Giuffré for the first year of her doctorate, as part of the 27th Workshop "The Developments in the Italian PhD Research on Food Science Technology and Biotechnology”, held in Portici.
2023: The PhD candidate Margarita Kokkorou won the Giract Best PhD Thesis Award for 1st year PhD Students. Giract Award is an innovative programme to promote flavor research amongst PhD students in Europe across various universities and institutes, sponsored by Givaudan, Kerry, Lesaffre International, Lallemand and PepsiCo. Link
(ps. il link è ripetuto 2 volte, uno va tolto)
2022: The PhD candidate Margarita Kokkorou won the PhD pitches in 180 seconds context at the International Conference on Culinary Arts and Sciences 2022 Lyon, France
2022: The PhD candidate Claudia Rorandelli won the SISS & Adacta International Award in memory of Annalisa Intermoia Young Researchers with the contribution "Evaluation of PROP status in remote conditions using solutions and paper disks".
2022: The PhD candidates Angelica Lippi and Julia Sick were awarded the SISS Young Researchers Award 2022 for their contributions presented at the VII National Conference of the Italian Sensory Science Society
2020: The PhD candidate Julia Sick was awarded with the E3S Eurosense Student Awards (European Sensory Science Society) at the Eurosense 2020 with the contribution: Sick J., Monteleone E., & Spinelli, S., Development of an emoji-based self-report measurement tool to measure emotions elicited by foods in pre-adolescents Link
Last update
17.09.2024