{"id":3985,"date":"2020-01-23T18:02:21","date_gmt":"2020-01-23T17:02:21","guid":{"rendered":"https:\/\/scienzesensoriali.it\/?p=3985"},"modified":"2020-09-30T09:31:00","modified_gmt":"2020-09-30T07:31:00","slug":"two-siss-members-awarded-with-the-giracts-best-phd-thesis-award-and-best-1st-year-phd-project-bursary","status":"publish","type":"post","link":"https:\/\/scienzesensoriali.it\/en\/two-siss-members-awarded-with-the-giracts-best-phd-thesis-award-and-best-1st-year-phd-project-bursary\/","title":{"rendered":"TWO SISS MEMBERS AWARDED WITH THE GIRACT&#8217;S BEST PhD THESIS AWARD AND BEST 1st YEAR PhD PROJECT BURSARY"},"content":{"rendered":"<p>Dr. <strong>Camilla Cattaneo<\/strong>, who obtained her PhD degree in Food Systems under the supervision of prof. Ella Pagliarini, has been nominated as the Laureate of\u00a0<b><i>Giract&#8217;s European Best PhD Thesis Flavor Research Award<\/i><\/b>\u00a0(a.y. 2019-2020) for her\u00a0research entitled \u2018New perspective on taste: exploring association among oral perception, tongue physiology and oral microbiota composition\u2019.\u00a0The selection was performed by a jury of international experts and provided for a research prize of \u20ac 5,000 <span lang=\"EN-US\">sponsored by DSM Food Specialties, Givaudan, Kerry, Kikkoman, Lesaffre International, MCLS Europe and Nestl\u00e9\u00a0 <\/span>and the participation at Giract 26<sup>th<\/sup>\u00a0Savory Food and Flavor\u00a0Industry\u00a0Conference which will be held in Geneva on March 26th-27th, 2020.<\/p>\n<p>In the frame of the same initiative,\u00a0<strong>Leonardo Menghi<\/strong> was selected among <em><strong>1st year PhD Student European Flavor Research Bursaries<\/strong><\/em> for the best six doctoral projects (\u20ac 3000)\u00a0 for the project\u00a0 \u201cUnderstanding the role of human microbiota on sensory perception\u201d (supervisors: Flavia Gasperi &#8211; University of Trento-C3A and Davide Giacalone &#8211; University of Southern Denmark).<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dr. Camilla Cattaneo, who obtained her PhD degree in Food Systems under the supervision of prof. Ella Pagliarini, has been nominated as the Laureate of\u00a0Giract&#8217;s European Best PhD Thesis Flavor Research Award\u00a0(a.y. 2019-2020) for her\u00a0research entitled \u2018New perspective on taste: exploring association among oral perception, tongue physiology and oral microbiota composition\u2019.\u00a0The selection was performed by [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":3927,"parent":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[73],"tags":[],"special_tags":[],"class_list":["post-3985","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>TWO SISS MEMBERS AWARDED WITH THE GIRACT&#039;S BEST PhD THESIS AWARD AND BEST 1st YEAR PhD PROJECT BURSARY - 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\/two-siss-members-awarded-with-the-giracts-best-phd-thesis-award-and-best-1st-year-phd-project-bursary\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"TWO SISS MEMBERS AWARDED WITH THE GIRACT&#039;S BEST PhD THESIS AWARD AND BEST 1st YEAR PhD PROJECT BURSARY - SISS\" \/>\n<meta property=\"og:description\" content=\"Dr. Camilla Cattaneo, who obtained her PhD degree in Food Systems under the supervision of prof. Ella Pagliarini, has been nominated as the Laureate of\u00a0Giract&#8217;s European Best PhD Thesis Flavor Research Award\u00a0(a.y. 2019-2020) for her\u00a0research entitled \u2018New perspective on taste: exploring association among oral perception, tongue physiology and oral microbiota composition\u2019.\u00a0The selection was performed by [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/scienzesensoriali.it\/en\/two-siss-members-awarded-with-the-giracts-best-phd-thesis-award-and-best-1st-year-phd-project-bursary\/\" \/>\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=\"2020-01-23T17:02:21+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2020-09-30T07:31:00+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/scienzesensoriali.it\/wp-content\/uploads\/2020\/01\/SVf3-wH7_400x400.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"400\" \/>\n\t<meta property=\"og:image:height\" content=\"400\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Sara Spinelli\" \/>\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=\"Sara Spinelli\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/scienzesensoriali.it\\\/en\\\/two-siss-members-awarded-with-the-giracts-best-phd-thesis-award-and-best-1st-year-phd-project-bursary\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/scienzesensoriali.it\\\/en\\\/two-siss-members-awarded-with-the-giracts-best-phd-thesis-award-and-best-1st-year-phd-project-bursary\\\/\"},\"author\":{\"name\":\"Sara Spinelli\",\"@id\":\"https:\\\/\\\/scienzesensoriali.it\\\/#\\\/schema\\\/person\\\/1fe557f7c424d266c7054336f168e795\"},\"headline\":\"TWO SISS MEMBERS AWARDED WITH THE GIRACT&#8217;S BEST PhD THESIS AWARD AND BEST 1st YEAR PhD PROJECT BURSARY\",\"datePublished\":\"2020-01-23T17:02:21+00:00\",\"dateModified\":\"2020-09-30T07:31:00+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/scienzesensoriali.it\\\/en\\\/two-siss-members-awarded-with-the-giracts-best-phd-thesis-award-and-best-1st-year-phd-project-bursary\\\/\"},\"wordCount\":184,\"image\":{\"@id\":\"https:\\\/\\\/scienzesensoriali.it\\\/en\\\/two-siss-members-awarded-with-the-giracts-best-phd-thesis-award-and-best-1st-year-phd-project-bursary\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/scienzesensoriali.it\\\/wp-content\\\/uploads\\\/2020\\\/01\\\/SVf3-wH7_400x400.jpg\",\"articleSection\":[\"News\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/scienzesensoriali.it\\\/en\\\/two-siss-members-awarded-with-the-giracts-best-phd-thesis-award-and-best-1st-year-phd-project-bursary\\\/\",\"url\":\"https:\\\/\\\/scienzesensoriali.it\\\/en\\\/two-siss-members-awarded-with-the-giracts-best-phd-thesis-award-and-best-1st-year-phd-project-bursary\\\/\",\"name\":\"TWO SISS MEMBERS AWARDED WITH THE GIRACT'S BEST PhD THESIS AWARD AND BEST 1st YEAR PhD PROJECT BURSARY - 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