{"id":10042,"date":"2026-09-18T14:41:06","date_gmt":"2026-09-18T12:41:06","guid":{"rendered":"https:\/\/scienzesensoriali.it\/premiati-a-udine-con-il-siss-best-sensory-phd-contribution-award-al-30-workshop-developments-in-the-italian-phd-research-on-food-science-technology-and-biotechnology-tre-giovani-ricercatori\/"},"modified":"2026-09-18T15:17:00","modified_gmt":"2026-09-18T13:17:00","slug":"premiati-a-udine-con-il-siss-best-sensory-phd-contribution-award-al-30-workshop-developments-in-the-italian-phd-research-on-food-science-technology-and-biotechnology-tre-giovani-ricercatori","status":"publish","type":"post","link":"https:\/\/scienzesensoriali.it\/en\/premiati-a-udine-con-il-siss-best-sensory-phd-contribution-award-al-30-workshop-developments-in-the-italian-phd-research-on-food-science-technology-and-biotechnology-tre-giovani-ricercatori\/","title":{"rendered":"THREE YOUNG RESEARCHERS HONORED IN UDINE WITH THE SISS BEST SENSORY PHD CONTRIBUTION AWARD AT THE 30TH WORKSHOP \u201cDEVELOPMENTS IN ITALIAN PHD RESEARCH ON FOOD SCIENCE, TECHNOLOGY AND BIOTECHNOLOGY\u201d"},"content":{"rendered":"\n

SISS supported the event with an invited speaker on sensory science topics, Carlos Gomez-Corona<\/strong>, Senior Director Global Consumer Research \u2013 Savory and Sensory, DSM-Firmenich Taste Division, globally responsible<\/em>.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

The Italian Society of Sensory Sciences is also pleased to announce that the award for the best PhD thesis projects incorporating sensory and consumer studies was presented for the first year to:<\/p>\n\n\n\n

Riccardo Marconi<\/strong>, University of Camerino<\/em>
\u201cDevelopment of a zero-waste strategy for tea by-products through emerging technologies and functional food applications\u201d<\/p>\n\n\n\n

Giulia Varutti<\/strong>, University of Udine<\/em>
\u201cApplication of Artificial Intelligence for the prediction of primary shelf life of packed shelf-stable foods\u201d<\/p>\n\n\n\n

and, for the second year, to:<\/p>\n\n\n\n

Mario Guida<\/strong>, Alma Mater Studiorum \u2013 University of Bologna<\/em>
\u201cCharacterization of flavoured vegetable oils enriched with an essential oil obtained from hemp inflorescences\u201d<\/p>\n\n\n\n

<\/p>\n\n\n\n

\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n<\/figure>\n\n\n\n


<\/p>\n","protected":false},"excerpt":{"rendered":"

SISS supported the event with an invited speaker on sensory science topics, Carlos Gomez-Corona, Senior Director Global Consumer Research \u2013 Savory and Sensory, DSM-Firmenich Taste Division, globally responsible. The Italian Society of Sensory Sciences is also pleased to announce that the award for the best PhD thesis projects incorporating sensory and consumer studies was presented […]<\/p>\n","protected":false},"author":5,"featured_media":9867,"parent":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[75],"tags":[],"special_tags":[135],"class_list":["post-10042","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-award","special_tags-featured-en"],"yoast_head":"\nTHREE YOUNG RESEARCHERS HONORED IN UDINE WITH THE SISS BEST SENSORY PHD CONTRIBUTION AWARD AT THE 30TH WORKSHOP \u201cDEVELOPMENTS IN ITALIAN PHD RESEARCH ON FOOD SCIENCE, TECHNOLOGY AND BIOTECHNOLOGY\u201d - SISS<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/scienzesensoriali.it\/en\/premiati-a-udine-con-il-siss-best-sensory-phd-contribution-award-al-30-workshop-developments-in-the-italian-phd-research-on-food-science-technology-and-biotechnology-tre-giovani-ricercatori\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"THREE YOUNG RESEARCHERS HONORED IN UDINE WITH THE SISS BEST SENSORY PHD CONTRIBUTION AWARD AT THE 30TH WORKSHOP \u201cDEVELOPMENTS IN ITALIAN PHD RESEARCH ON FOOD SCIENCE, TECHNOLOGY AND BIOTECHNOLOGY\u201d - SISS\" \/>\n<meta property=\"og:description\" content=\"SISS supported the event with an invited speaker on sensory science topics, Carlos Gomez-Corona, Senior Director Global Consumer Research \u2013 Savory and Sensory, DSM-Firmenich Taste Division, globally responsible. The Italian Society of Sensory Sciences is also pleased to announce that the award for the best PhD thesis projects incorporating sensory and consumer studies was presented […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/scienzesensoriali.it\/en\/premiati-a-udine-con-il-siss-best-sensory-phd-contribution-award-al-30-workshop-developments-in-the-italian-phd-research-on-food-science-technology-and-biotechnology-tre-giovani-ricercatori\/\" \/>\n<meta property=\"og:site_name\" content=\"SISS\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/scienzesensoriali\" \/>\n<meta property=\"article:published_time\" content=\"2026-09-18T12:41:06+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-09-18T13:17:00+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/scienzesensoriali.it\/wp-content\/uploads\/2026\/07\/slide_new2.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1920\" \/>\n\t<meta property=\"og:image:height\" content=\"800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Angelica Lippi\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@sensorysiss\" \/>\n<meta name=\"twitter:site\" content=\"@sensorysiss\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Angelica Lippi\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/scienzesensoriali.it\\\/en\\\/premiati-a-udine-con-il-siss-best-sensory-phd-contribution-award-al-30-workshop-developments-in-the-italian-phd-research-on-food-science-technology-and-biotechnology-tre-giovani-ricercatori\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/scienzesensoriali.it\\\/en\\\/premiati-a-udine-con-il-siss-best-sensory-phd-contribution-award-al-30-workshop-developments-in-the-italian-phd-research-on-food-science-technology-and-biotechnology-tre-giovani-ricercatori\\\/\"},\"author\":{\"name\":\"Angelica Lippi\",\"@id\":\"https:\\\/\\\/scienzesensoriali.it\\\/#\\\/schema\\\/person\\\/97f6361e5d286c45a5115234e7d0afc1\"},\"headline\":\"THREE YOUNG RESEARCHERS HONORED IN UDINE WITH THE SISS BEST SENSORY PHD CONTRIBUTION AWARD AT THE 30TH WORKSHOP \u201cDEVELOPMENTS IN ITALIAN PHD RESEARCH ON FOOD SCIENCE, TECHNOLOGY AND BIOTECHNOLOGY\u201d\",\"datePublished\":\"2026-09-18T12:41:06+00:00\",\"dateModified\":\"2026-09-18T13:17:00+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/scienzesensoriali.it\\\/en\\\/premiati-a-udine-con-il-siss-best-sensory-phd-contribution-award-al-30-workshop-developments-in-the-italian-phd-research-on-food-science-technology-and-biotechnology-tre-giovani-ricercatori\\\/\"},\"wordCount\":156,\"image\":{\"@id\":\"https:\\\/\\\/scienzesensoriali.it\\\/en\\\/premiati-a-udine-con-il-siss-best-sensory-phd-contribution-award-al-30-workshop-developments-in-the-italian-phd-research-on-food-science-technology-and-biotechnology-tre-giovani-ricercatori\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/scienzesensoriali.it\\\/wp-content\\\/uploads\\\/2026\\\/07\\\/slide_new2.jpg\",\"articleSection\":[\"Award\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/scienzesensoriali.it\\\/en\\\/premiati-a-udine-con-il-siss-best-sensory-phd-contribution-award-al-30-workshop-developments-in-the-italian-phd-research-on-food-science-technology-and-biotechnology-tre-giovani-ricercatori\\\/\",\"url\":\"https:\\\/\\\/scienzesensoriali.it\\\/en\\\/premiati-a-udine-con-il-siss-best-sensory-phd-contribution-award-al-30-workshop-developments-in-the-italian-phd-research-on-food-science-technology-and-biotechnology-tre-giovani-ricercatori\\\/\",\"name\":\"THREE YOUNG RESEARCHERS HONORED IN UDINE WITH THE SISS BEST SENSORY PHD CONTRIBUTION AWARD AT THE 30TH WORKSHOP \u201cDEVELOPMENTS IN ITALIAN PHD RESEARCH ON FOOD SCIENCE, TECHNOLOGY AND BIOTECHNOLOGY\u201d - SISS\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/scienzesensoriali.it\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/scienzesensoriali.it\\\/en\\\/premiati-a-udine-con-il-siss-best-sensory-phd-contribution-award-al-30-workshop-developments-in-the-italian-phd-research-on-food-science-technology-and-biotechnology-tre-giovani-ricercatori\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/scienzesensoriali.it\\\/en\\\/premiati-a-udine-con-il-siss-best-sensory-phd-contribution-award-al-30-workshop-developments-in-the-italian-phd-research-on-food-science-technology-and-biotechnology-tre-giovani-ricercatori\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/scienzesensoriali.it\\\/wp-content\\\/uploads\\\/2026\\\/07\\\/slide_new2.jpg\",\"datePublished\":\"2026-09-18T12:41:06+00:00\",\"dateModified\":\"2026-09-18T13:17:00+00:00\",\"author\":{\"@id\":\"https:\\\/\\\/scienzesensoriali.it\\\/#\\\/schema\\\/person\\\/97f6361e5d286c45a5115234e7d0afc1\"},\"breadcrumb\":{\"@id\":\"https:\\\/\\\/scienzesensoriali.it\\\/en\\\/premiati-a-udine-con-il-siss-best-sensory-phd-contribution-award-al-30-workshop-developments-in-the-italian-phd-research-on-food-science-technology-and-biotechnology-tre-giovani-ricercatori\\\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/scienzesensoriali.it\\\/en\\\/premiati-a-udine-con-il-siss-best-sensory-phd-contribution-award-al-30-workshop-developments-in-the-italian-phd-research-on-food-science-technology-and-biotechnology-tre-giovani-ricercatori\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/scienzesensoriali.it\\\/en\\\/premiati-a-udine-con-il-siss-best-sensory-phd-contribution-award-al-30-workshop-developments-in-the-italian-phd-research-on-food-science-technology-and-biotechnology-tre-giovani-ricercatori\\\/#primaryimage\",\"url\":\"https:\\\/\\\/scienzesensoriali.it\\\/wp-content\\\/uploads\\\/2026\\\/07\\\/slide_new2.jpg\",\"contentUrl\":\"https:\\\/\\\/scienzesensoriali.it\\\/wp-content\\\/uploads\\\/2026\\\/07\\\/slide_new2.jpg\",\"width\":1920,\"height\":800,\"caption\":\"Created with GIMP\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/scienzesensoriali.it\\\/en\\\/premiati-a-udine-con-il-siss-best-sensory-phd-contribution-award-al-30-workshop-developments-in-the-italian-phd-research-on-food-science-technology-and-biotechnology-tre-giovani-ricercatori\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/scienzesensoriali.it\\\/en\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"THREE YOUNG RESEARCHERS HONORED IN UDINE WITH THE SISS BEST SENSORY PHD CONTRIBUTION AWARD AT THE 30TH WORKSHOP \u201cDEVELOPMENTS IN ITALIAN PHD RESEARCH ON FOOD SCIENCE, TECHNOLOGY AND BIOTECHNOLOGY\u201d\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/scienzesensoriali.it\\\/#website\",\"url\":\"https:\\\/\\\/scienzesensoriali.it\\\/\",\"name\":\"SISS\",\"description\":\"Italian Sensory Science Society\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/scienzesensoriali.it\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/scienzesensoriali.it\\\/#\\\/schema\\\/person\\\/97f6361e5d286c45a5115234e7d0afc1\",\"name\":\"Angelica Lippi\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/507d5e82198fe8b231b440106d46169b54c2750ffa59492946a86d7c23965e0e?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/507d5e82198fe8b231b440106d46169b54c2750ffa59492946a86d7c23965e0e?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/507d5e82198fe8b231b440106d46169b54c2750ffa59492946a86d7c23965e0e?s=96&d=mm&r=g\",\"caption\":\"Angelica Lippi\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"THREE YOUNG RESEARCHERS HONORED IN UDINE WITH THE SISS BEST SENSORY PHD CONTRIBUTION AWARD AT THE 30TH WORKSHOP \u201cDEVELOPMENTS IN ITALIAN PHD RESEARCH ON FOOD SCIENCE, TECHNOLOGY AND BIOTECHNOLOGY\u201d - SISS","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/scienzesensoriali.it\/en\/premiati-a-udine-con-il-siss-best-sensory-phd-contribution-award-al-30-workshop-developments-in-the-italian-phd-research-on-food-science-technology-and-biotechnology-tre-giovani-ricercatori\/","og_locale":"en_US","og_type":"article","og_title":"THREE YOUNG RESEARCHERS HONORED IN UDINE WITH THE SISS BEST SENSORY PHD CONTRIBUTION AWARD AT THE 30TH WORKSHOP \u201cDEVELOPMENTS IN ITALIAN PHD RESEARCH ON FOOD SCIENCE, TECHNOLOGY AND BIOTECHNOLOGY\u201d - SISS","og_description":"SISS supported the event with an invited speaker on sensory science topics, Carlos Gomez-Corona, Senior Director Global Consumer Research \u2013 Savory and Sensory, DSM-Firmenich Taste Division, globally responsible. The Italian Society of Sensory Sciences is also pleased to announce that the award for the best PhD thesis projects incorporating sensory and consumer studies was presented […]","og_url":"https:\/\/scienzesensoriali.it\/en\/premiati-a-udine-con-il-siss-best-sensory-phd-contribution-award-al-30-workshop-developments-in-the-italian-phd-research-on-food-science-technology-and-biotechnology-tre-giovani-ricercatori\/","og_site_name":"SISS","article_publisher":"https:\/\/www.facebook.com\/scienzesensoriali","article_published_time":"2026-09-18T12:41:06+00:00","article_modified_time":"2026-09-18T13:17:00+00:00","og_image":[{"width":1920,"height":800,"url":"https:\/\/scienzesensoriali.it\/wp-content\/uploads\/2026\/07\/slide_new2.jpg","type":"image\/jpeg"}],"author":"Angelica Lippi","twitter_card":"summary_large_image","twitter_creator":"@sensorysiss","twitter_site":"@sensorysiss","twitter_misc":{"Written by":"Angelica Lippi","Est. reading time":"2 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/scienzesensoriali.it\/en\/premiati-a-udine-con-il-siss-best-sensory-phd-contribution-award-al-30-workshop-developments-in-the-italian-phd-research-on-food-science-technology-and-biotechnology-tre-giovani-ricercatori\/#article","isPartOf":{"@id":"https:\/\/scienzesensoriali.it\/en\/premiati-a-udine-con-il-siss-best-sensory-phd-contribution-award-al-30-workshop-developments-in-the-italian-phd-research-on-food-science-technology-and-biotechnology-tre-giovani-ricercatori\/"},"author":{"name":"Angelica Lippi","@id":"https:\/\/scienzesensoriali.it\/#\/schema\/person\/97f6361e5d286c45a5115234e7d0afc1"},"headline":"THREE YOUNG RESEARCHERS HONORED IN UDINE WITH THE SISS BEST SENSORY PHD CONTRIBUTION AWARD AT THE 30TH WORKSHOP \u201cDEVELOPMENTS IN ITALIAN PHD RESEARCH ON FOOD SCIENCE, TECHNOLOGY AND BIOTECHNOLOGY\u201d","datePublished":"2026-09-18T12:41:06+00:00","dateModified":"2026-09-18T13:17:00+00:00","mainEntityOfPage":{"@id":"https:\/\/scienzesensoriali.it\/en\/premiati-a-udine-con-il-siss-best-sensory-phd-contribution-award-al-30-workshop-developments-in-the-italian-phd-research-on-food-science-technology-and-biotechnology-tre-giovani-ricercatori\/"},"wordCount":156,"image":{"@id":"https:\/\/scienzesensoriali.it\/en\/premiati-a-udine-con-il-siss-best-sensory-phd-contribution-award-al-30-workshop-developments-in-the-italian-phd-research-on-food-science-technology-and-biotechnology-tre-giovani-ricercatori\/#primaryimage"},"thumbnailUrl":"https:\/\/scienzesensoriali.it\/wp-content\/uploads\/2026\/07\/slide_new2.jpg","articleSection":["Award"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/scienzesensoriali.it\/en\/premiati-a-udine-con-il-siss-best-sensory-phd-contribution-award-al-30-workshop-developments-in-the-italian-phd-research-on-food-science-technology-and-biotechnology-tre-giovani-ricercatori\/","url":"https:\/\/scienzesensoriali.it\/en\/premiati-a-udine-con-il-siss-best-sensory-phd-contribution-award-al-30-workshop-developments-in-the-italian-phd-research-on-food-science-technology-and-biotechnology-tre-giovani-ricercatori\/","name":"THREE YOUNG RESEARCHERS HONORED IN UDINE WITH THE SISS BEST SENSORY PHD CONTRIBUTION AWARD AT THE 30TH WORKSHOP \u201cDEVELOPMENTS IN ITALIAN PHD RESEARCH ON FOOD SCIENCE, TECHNOLOGY AND BIOTECHNOLOGY\u201d - SISS","isPartOf":{"@id":"https:\/\/scienzesensoriali.it\/#website"},"primaryImageOfPage":{"@id":"https:\/\/scienzesensoriali.it\/en\/premiati-a-udine-con-il-siss-best-sensory-phd-contribution-award-al-30-workshop-developments-in-the-italian-phd-research-on-food-science-technology-and-biotechnology-tre-giovani-ricercatori\/#primaryimage"},"image":{"@id":"https:\/\/scienzesensoriali.it\/en\/premiati-a-udine-con-il-siss-best-sensory-phd-contribution-award-al-30-workshop-developments-in-the-italian-phd-research-on-food-science-technology-and-biotechnology-tre-giovani-ricercatori\/#primaryimage"},"thumbnailUrl":"https:\/\/scienzesensoriali.it\/wp-content\/uploads\/2026\/07\/slide_new2.jpg","datePublished":"2026-09-18T12:41:06+00:00","dateModified":"2026-09-18T13:17:00+00:00","author":{"@id":"https:\/\/scienzesensoriali.it\/#\/schema\/person\/97f6361e5d286c45a5115234e7d0afc1"},"breadcrumb":{"@id":"https:\/\/scienzesensoriali.it\/en\/premiati-a-udine-con-il-siss-best-sensory-phd-contribution-award-al-30-workshop-developments-in-the-italian-phd-research-on-food-science-technology-and-biotechnology-tre-giovani-ricercatori\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/scienzesensoriali.it\/en\/premiati-a-udine-con-il-siss-best-sensory-phd-contribution-award-al-30-workshop-developments-in-the-italian-phd-research-on-food-science-technology-and-biotechnology-tre-giovani-ricercatori\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/scienzesensoriali.it\/en\/premiati-a-udine-con-il-siss-best-sensory-phd-contribution-award-al-30-workshop-developments-in-the-italian-phd-research-on-food-science-technology-and-biotechnology-tre-giovani-ricercatori\/#primaryimage","url":"https:\/\/scienzesensoriali.it\/wp-content\/uploads\/2026\/07\/slide_new2.jpg","contentUrl":"https:\/\/scienzesensoriali.it\/wp-content\/uploads\/2026\/07\/slide_new2.jpg","width":1920,"height":800,"caption":"Created with GIMP"},{"@type":"BreadcrumbList","@id":"https:\/\/scienzesensoriali.it\/en\/premiati-a-udine-con-il-siss-best-sensory-phd-contribution-award-al-30-workshop-developments-in-the-italian-phd-research-on-food-science-technology-and-biotechnology-tre-giovani-ricercatori\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/scienzesensoriali.it\/en\/"},{"@type":"ListItem","position":2,"name":"THREE YOUNG RESEARCHERS HONORED IN UDINE WITH THE SISS BEST SENSORY PHD CONTRIBUTION AWARD AT THE 30TH WORKSHOP \u201cDEVELOPMENTS IN ITALIAN PHD RESEARCH ON FOOD SCIENCE, TECHNOLOGY AND BIOTECHNOLOGY\u201d"}]},{"@type":"WebSite","@id":"https:\/\/scienzesensoriali.it\/#website","url":"https:\/\/scienzesensoriali.it\/","name":"SISS","description":"Italian Sensory Science Society","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/scienzesensoriali.it\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/scienzesensoriali.it\/#\/schema\/person\/97f6361e5d286c45a5115234e7d0afc1","name":"Angelica Lippi","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/secure.gravatar.com\/avatar\/507d5e82198fe8b231b440106d46169b54c2750ffa59492946a86d7c23965e0e?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/507d5e82198fe8b231b440106d46169b54c2750ffa59492946a86d7c23965e0e?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/507d5e82198fe8b231b440106d46169b54c2750ffa59492946a86d7c23965e0e?s=96&d=mm&r=g","caption":"Angelica Lippi"}}]}},"_links":{"self":[{"href":"https:\/\/scienzesensoriali.it\/en\/wp-json\/wp\/v2\/posts\/10042","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/scienzesensoriali.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/scienzesensoriali.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/scienzesensoriali.it\/en\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/scienzesensoriali.it\/en\/wp-json\/wp\/v2\/comments?post=10042"}],"version-history":[{"count":3,"href":"https:\/\/scienzesensoriali.it\/en\/wp-json\/wp\/v2\/posts\/10042\/revisions"}],"predecessor-version":[{"id":10051,"href":"https:\/\/scienzesensoriali.it\/en\/wp-json\/wp\/v2\/posts\/10042\/revisions\/10051"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/scienzesensoriali.it\/en\/wp-json\/wp\/v2\/media\/9867"}],"wp:attachment":[{"href":"https:\/\/scienzesensoriali.it\/en\/wp-json\/wp\/v2\/media?parent=10042"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/scienzesensoriali.it\/en\/wp-json\/wp\/v2\/categories?post=10042"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/scienzesensoriali.it\/en\/wp-json\/wp\/v2\/tags?post=10042"},{"taxonomy":"special_tags","embeddable":true,"href":"https:\/\/scienzesensoriali.it\/en\/wp-json\/wp\/v2\/special_tags?post=10042"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}