{"id":8082,"date":"2023-09-11T17:44:08","date_gmt":"2023-09-11T15:44:08","guid":{"rendered":"https:\/\/scienzesensoriali.it\/?p=8082"},"modified":"2024-02-22T11:27:24","modified_gmt":"2024-02-22T10:27:24","slug":"announcement-of-the-selection-procedure-for-activation-of-a-research-grant-at-the-university-of-gastronomic-sciences-within-the-project-horizon-2020-school-food-for-change-sf4c-ssd-a","status":"publish","type":"post","link":"https:\/\/scienzesensoriali.it\/en\/announcement-of-the-selection-procedure-for-activation-of-a-research-grant-at-the-university-of-gastronomic-sciences-within-the-project-horizon-2020-school-food-for-change-sf4c-ssd-a\/","title":{"rendered":"ANNOUNCEMENT OF THE SELECTION PROCEDURE FOR ACTIVATION OF A RESEARCH GRANT\u00a0AT THE UNIVERSITY OF GASTRONOMIC SCIENCES WITHIN THE PROJECT: HORIZON 2020 SCHOOL FOOD FOR CHANGE (SF4C) \u2013 SSD AGR\/15 \u2013 FOOD SCIENCE AND TECHNOLOGY"},"content":{"rendered":"\n<p>The University of Gastronomic Sciences of Pollenzo has opened a public selection procedure for the awarding of a grant for carrying out research activities at the University of Gastronomic Sciences as part of the funded Horizon 2020 School Food for Change project ( SF4C).<\/p>\n\n\n\n<p>The deadline for the call for applications is scheduled for <strong>26 October 2023<\/strong> and the start of the contract is scheduled for January 2024.<\/p>\n\n\n\n<p>The <strong>doctoral degree<\/strong> is a preferential but not mandatory requirement.<\/p>\n\n\n\n<p>The research fellow will be involved in <strong>the Horizon 2020 project \u201cSchool Food 4 Change\u201d<\/strong>, whose objective is to identify how to move towards sustainable and healthy diets on a large social scale, providing good practices that are scalable and replicable in all EU countries, directly impacting over 3,000 schools and 600,000 school children, across 12 EU countries.<\/p>\n\n\n\n<p>In particular, the Research Fellow will contribute to the planning, management and implementation of the activities envisaged by Work Package 2 in which UNISG is involved, with particular reference to Task 2.4 &#8220;Sustainability assessment of the impact of the project&#8221; and the related Sub-tasks 2.4.3 \u201cCollecting data on school menu impact on consumers&#8217; perception\u201d and 2.4.4 \u201cOverall data analysis and sustainability assessment\u201d.<\/p>\n\n\n\n<p><a href=\"https:\/\/www.unisg.it\/en\/assegni-di-ricerca\/dr-476-23\/\" target=\"_blank\" rel=\"noreferrer noopener\">Click here for more information<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The University of Gastronomic Sciences of Pollenzo has opened a public selection procedure for the awarding of a grant for carrying out research activities at the University of Gastronomic Sciences as part of the funded Horizon 2020 School Food for Change project ( SF4C). The deadline for the call for applications is scheduled for 26 [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":8080,"parent":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[635],"tags":[],"special_tags":[],"class_list":["post-8082","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-job-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>ANNOUNCEMENT OF THE SELECTION PROCEDURE FOR ACTIVATION OF A RESEARCH GRANT\u00a0AT THE UNIVERSITY OF GASTRONOMIC SCIENCES WITHIN THE PROJECT: HORIZON 2020 SCHOOL FOOD FOR CHANGE (SF4C) \u2013 SSD AGR\/15 \u2013 FOOD SCIENCE AND TECHNOLOGY - 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\/announcement-of-the-selection-procedure-for-activation-of-a-research-grant-at-the-university-of-gastronomic-sciences-within-the-project-horizon-2020-school-food-for-change-sf4c-ssd-a\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"ANNOUNCEMENT OF THE SELECTION PROCEDURE FOR ACTIVATION OF A RESEARCH GRANT\u00a0AT THE UNIVERSITY OF GASTRONOMIC SCIENCES WITHIN THE PROJECT: HORIZON 2020 SCHOOL FOOD FOR CHANGE (SF4C) \u2013 SSD AGR\/15 \u2013 FOOD SCIENCE AND TECHNOLOGY - SISS\" \/>\n<meta property=\"og:description\" content=\"The University of Gastronomic Sciences of Pollenzo has opened a public selection procedure for the awarding of a grant for carrying out research activities at the University of Gastronomic Sciences as part of the funded Horizon 2020 School Food for Change project ( SF4C). The deadline for the call for applications is scheduled for 26 [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/scienzesensoriali.it\/en\/announcement-of-the-selection-procedure-for-activation-of-a-research-grant-at-the-university-of-gastronomic-sciences-within-the-project-horizon-2020-school-food-for-change-sf4c-ssd-a\/\" \/>\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=\"2023-09-11T15:44:08+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-02-22T10:27:24+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/scienzesensoriali.it\/wp-content\/uploads\/2023\/09\/logo_unisg_high-1-scaled-1.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1130\" \/>\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\\\/announcement-of-the-selection-procedure-for-activation-of-a-research-grant-at-the-university-of-gastronomic-sciences-within-the-project-horizon-2020-school-food-for-change-sf4c-ssd-a\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/scienzesensoriali.it\\\/en\\\/announcement-of-the-selection-procedure-for-activation-of-a-research-grant-at-the-university-of-gastronomic-sciences-within-the-project-horizon-2020-school-food-for-change-sf4c-ssd-a\\\/\"},\"author\":{\"name\":\"Angelica Lippi\",\"@id\":\"https:\\\/\\\/scienzesensoriali.it\\\/#\\\/schema\\\/person\\\/97f6361e5d286c45a5115234e7d0afc1\"},\"headline\":\"ANNOUNCEMENT OF THE SELECTION PROCEDURE FOR ACTIVATION OF A RESEARCH GRANT\u00a0AT THE UNIVERSITY OF GASTRONOMIC SCIENCES WITHIN THE PROJECT: HORIZON 2020 SCHOOL FOOD FOR CHANGE (SF4C) \u2013 SSD AGR\\\/15 \u2013 FOOD SCIENCE AND TECHNOLOGY\",\"datePublished\":\"2023-09-11T15:44:08+00:00\",\"dateModified\":\"2024-02-22T10:27:24+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/scienzesensoriali.it\\\/en\\\/announcement-of-the-selection-procedure-for-activation-of-a-research-grant-at-the-university-of-gastronomic-sciences-within-the-project-horizon-2020-school-food-for-change-sf4c-ssd-a\\\/\"},\"wordCount\":223,\"image\":{\"@id\":\"https:\\\/\\\/scienzesensoriali.it\\\/en\\\/announcement-of-the-selection-procedure-for-activation-of-a-research-grant-at-the-university-of-gastronomic-sciences-within-the-project-horizon-2020-school-food-for-change-sf4c-ssd-a\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/scienzesensoriali.it\\\/wp-content\\\/uploads\\\/2023\\\/09\\\/logo_unisg_high-1-scaled-1.jpeg\",\"articleSection\":[\"Job\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/scienzesensoriali.it\\\/en\\\/announcement-of-the-selection-procedure-for-activation-of-a-research-grant-at-the-university-of-gastronomic-sciences-within-the-project-horizon-2020-school-food-for-change-sf4c-ssd-a\\\/\",\"url\":\"https:\\\/\\\/scienzesensoriali.it\\\/en\\\/announcement-of-the-selection-procedure-for-activation-of-a-research-grant-at-the-university-of-gastronomic-sciences-within-the-project-horizon-2020-school-food-for-change-sf4c-ssd-a\\\/\",\"name\":\"ANNOUNCEMENT OF THE SELECTION PROCEDURE FOR ACTIVATION OF A RESEARCH GRANT\u00a0AT THE UNIVERSITY OF GASTRONOMIC SCIENCES WITHIN THE PROJECT: HORIZON 2020 SCHOOL FOOD FOR CHANGE (SF4C) \u2013 SSD AGR\\\/15 \u2013 FOOD SCIENCE AND TECHNOLOGY - SISS\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/scienzesensoriali.it\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/scienzesensoriali.it\\\/en\\\/announcement-of-the-selection-procedure-for-activation-of-a-research-grant-at-the-university-of-gastronomic-sciences-within-the-project-horizon-2020-school-food-for-change-sf4c-ssd-a\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/scienzesensoriali.it\\\/en\\\/announcement-of-the-selection-procedure-for-activation-of-a-research-grant-at-the-university-of-gastronomic-sciences-within-the-project-horizon-2020-school-food-for-change-sf4c-ssd-a\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/scienzesensoriali.it\\\/wp-content\\\/uploads\\\/2023\\\/09\\\/logo_unisg_high-1-scaled-1.jpeg\",\"datePublished\":\"2023-09-11T15:44:08+00:00\",\"dateModified\":\"2024-02-22T10:27:24+00:00\",\"author\":{\"@id\":\"https:\\\/\\\/scienzesensoriali.it\\\/#\\\/schema\\\/person\\\/97f6361e5d286c45a5115234e7d0afc1\"},\"breadcrumb\":{\"@id\":\"https:\\\/\\\/scienzesensoriali.it\\\/en\\\/announcement-of-the-selection-procedure-for-activation-of-a-research-grant-at-the-university-of-gastronomic-sciences-within-the-project-horizon-2020-school-food-for-change-sf4c-ssd-a\\\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/scienzesensoriali.it\\\/en\\\/announcement-of-the-selection-procedure-for-activation-of-a-research-grant-at-the-university-of-gastronomic-sciences-within-the-project-horizon-2020-school-food-for-change-sf4c-ssd-a\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/scienzesensoriali.it\\\/en\\\/announcement-of-the-selection-procedure-for-activation-of-a-research-grant-at-the-university-of-gastronomic-sciences-within-the-project-horizon-2020-school-food-for-change-sf4c-ssd-a\\\/#primaryimage\",\"url\":\"https:\\\/\\\/scienzesensoriali.it\\\/wp-content\\\/uploads\\\/2023\\\/09\\\/logo_unisg_high-1-scaled-1.jpeg\",\"contentUrl\":\"https:\\\/\\\/scienzesensoriali.it\\\/wp-content\\\/uploads\\\/2023\\\/09\\\/logo_unisg_high-1-scaled-1.jpeg\",\"width\":2560,\"height\":1130},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/scienzesensoriali.it\\\/en\\\/announcement-of-the-selection-procedure-for-activation-of-a-research-grant-at-the-university-of-gastronomic-sciences-within-the-project-horizon-2020-school-food-for-change-sf4c-ssd-a\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/scienzesensoriali.it\\\/en\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"ANNOUNCEMENT OF THE SELECTION PROCEDURE FOR ACTIVATION OF A RESEARCH GRANT\u00a0AT THE UNIVERSITY OF GASTRONOMIC SCIENCES WITHIN THE PROJECT: HORIZON 2020 SCHOOL FOOD FOR CHANGE (SF4C) \u2013 SSD AGR\\\/15 \u2013 FOOD SCIENCE AND TECHNOLOGY\"}]},{\"@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":"ANNOUNCEMENT OF THE SELECTION PROCEDURE FOR ACTIVATION OF A RESEARCH GRANT\u00a0AT THE UNIVERSITY OF GASTRONOMIC SCIENCES WITHIN THE PROJECT: HORIZON 2020 SCHOOL FOOD FOR CHANGE (SF4C) \u2013 SSD AGR\/15 \u2013 FOOD SCIENCE AND TECHNOLOGY - 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\/announcement-of-the-selection-procedure-for-activation-of-a-research-grant-at-the-university-of-gastronomic-sciences-within-the-project-horizon-2020-school-food-for-change-sf4c-ssd-a\/","og_locale":"en_US","og_type":"article","og_title":"ANNOUNCEMENT OF THE SELECTION PROCEDURE FOR ACTIVATION OF A RESEARCH GRANT\u00a0AT THE UNIVERSITY OF GASTRONOMIC SCIENCES WITHIN THE PROJECT: HORIZON 2020 SCHOOL FOOD FOR CHANGE (SF4C) \u2013 SSD AGR\/15 \u2013 FOOD SCIENCE AND TECHNOLOGY - SISS","og_description":"The University of Gastronomic Sciences of Pollenzo has opened a public selection procedure for the awarding of a grant for carrying out research activities at the University of Gastronomic Sciences as part of the funded Horizon 2020 School Food for Change project ( SF4C). The deadline for the call for applications is scheduled for 26 [&hellip;]","og_url":"https:\/\/scienzesensoriali.it\/en\/announcement-of-the-selection-procedure-for-activation-of-a-research-grant-at-the-university-of-gastronomic-sciences-within-the-project-horizon-2020-school-food-for-change-sf4c-ssd-a\/","og_site_name":"SISS","article_publisher":"https:\/\/www.facebook.com\/scienzesensoriali","article_published_time":"2023-09-11T15:44:08+00:00","article_modified_time":"2024-02-22T10:27:24+00:00","og_image":[{"width":2560,"height":1130,"url":"https:\/\/scienzesensoriali.it\/wp-content\/uploads\/2023\/09\/logo_unisg_high-1-scaled-1.jpeg","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\/announcement-of-the-selection-procedure-for-activation-of-a-research-grant-at-the-university-of-gastronomic-sciences-within-the-project-horizon-2020-school-food-for-change-sf4c-ssd-a\/#article","isPartOf":{"@id":"https:\/\/scienzesensoriali.it\/en\/announcement-of-the-selection-procedure-for-activation-of-a-research-grant-at-the-university-of-gastronomic-sciences-within-the-project-horizon-2020-school-food-for-change-sf4c-ssd-a\/"},"author":{"name":"Angelica Lippi","@id":"https:\/\/scienzesensoriali.it\/#\/schema\/person\/97f6361e5d286c45a5115234e7d0afc1"},"headline":"ANNOUNCEMENT OF THE SELECTION PROCEDURE FOR ACTIVATION OF A RESEARCH GRANT\u00a0AT THE UNIVERSITY OF GASTRONOMIC SCIENCES WITHIN THE PROJECT: HORIZON 2020 SCHOOL FOOD FOR CHANGE (SF4C) \u2013 SSD AGR\/15 \u2013 FOOD SCIENCE AND TECHNOLOGY","datePublished":"2023-09-11T15:44:08+00:00","dateModified":"2024-02-22T10:27:24+00:00","mainEntityOfPage":{"@id":"https:\/\/scienzesensoriali.it\/en\/announcement-of-the-selection-procedure-for-activation-of-a-research-grant-at-the-university-of-gastronomic-sciences-within-the-project-horizon-2020-school-food-for-change-sf4c-ssd-a\/"},"wordCount":223,"image":{"@id":"https:\/\/scienzesensoriali.it\/en\/announcement-of-the-selection-procedure-for-activation-of-a-research-grant-at-the-university-of-gastronomic-sciences-within-the-project-horizon-2020-school-food-for-change-sf4c-ssd-a\/#primaryimage"},"thumbnailUrl":"https:\/\/scienzesensoriali.it\/wp-content\/uploads\/2023\/09\/logo_unisg_high-1-scaled-1.jpeg","articleSection":["Job"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/scienzesensoriali.it\/en\/announcement-of-the-selection-procedure-for-activation-of-a-research-grant-at-the-university-of-gastronomic-sciences-within-the-project-horizon-2020-school-food-for-change-sf4c-ssd-a\/","url":"https:\/\/scienzesensoriali.it\/en\/announcement-of-the-selection-procedure-for-activation-of-a-research-grant-at-the-university-of-gastronomic-sciences-within-the-project-horizon-2020-school-food-for-change-sf4c-ssd-a\/","name":"ANNOUNCEMENT OF THE SELECTION PROCEDURE FOR ACTIVATION OF A RESEARCH GRANT\u00a0AT THE UNIVERSITY OF GASTRONOMIC SCIENCES WITHIN THE PROJECT: HORIZON 2020 SCHOOL FOOD FOR CHANGE (SF4C) \u2013 SSD AGR\/15 \u2013 FOOD SCIENCE AND TECHNOLOGY - SISS","isPartOf":{"@id":"https:\/\/scienzesensoriali.it\/#website"},"primaryImageOfPage":{"@id":"https:\/\/scienzesensoriali.it\/en\/announcement-of-the-selection-procedure-for-activation-of-a-research-grant-at-the-university-of-gastronomic-sciences-within-the-project-horizon-2020-school-food-for-change-sf4c-ssd-a\/#primaryimage"},"image":{"@id":"https:\/\/scienzesensoriali.it\/en\/announcement-of-the-selection-procedure-for-activation-of-a-research-grant-at-the-university-of-gastronomic-sciences-within-the-project-horizon-2020-school-food-for-change-sf4c-ssd-a\/#primaryimage"},"thumbnailUrl":"https:\/\/scienzesensoriali.it\/wp-content\/uploads\/2023\/09\/logo_unisg_high-1-scaled-1.jpeg","datePublished":"2023-09-11T15:44:08+00:00","dateModified":"2024-02-22T10:27:24+00:00","author":{"@id":"https:\/\/scienzesensoriali.it\/#\/schema\/person\/97f6361e5d286c45a5115234e7d0afc1"},"breadcrumb":{"@id":"https:\/\/scienzesensoriali.it\/en\/announcement-of-the-selection-procedure-for-activation-of-a-research-grant-at-the-university-of-gastronomic-sciences-within-the-project-horizon-2020-school-food-for-change-sf4c-ssd-a\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/scienzesensoriali.it\/en\/announcement-of-the-selection-procedure-for-activation-of-a-research-grant-at-the-university-of-gastronomic-sciences-within-the-project-horizon-2020-school-food-for-change-sf4c-ssd-a\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/scienzesensoriali.it\/en\/announcement-of-the-selection-procedure-for-activation-of-a-research-grant-at-the-university-of-gastronomic-sciences-within-the-project-horizon-2020-school-food-for-change-sf4c-ssd-a\/#primaryimage","url":"https:\/\/scienzesensoriali.it\/wp-content\/uploads\/2023\/09\/logo_unisg_high-1-scaled-1.jpeg","contentUrl":"https:\/\/scienzesensoriali.it\/wp-content\/uploads\/2023\/09\/logo_unisg_high-1-scaled-1.jpeg","width":2560,"height":1130},{"@type":"BreadcrumbList","@id":"https:\/\/scienzesensoriali.it\/en\/announcement-of-the-selection-procedure-for-activation-of-a-research-grant-at-the-university-of-gastronomic-sciences-within-the-project-horizon-2020-school-food-for-change-sf4c-ssd-a\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/scienzesensoriali.it\/en\/"},{"@type":"ListItem","position":2,"name":"ANNOUNCEMENT OF THE SELECTION PROCEDURE FOR ACTIVATION OF A RESEARCH GRANT\u00a0AT THE UNIVERSITY OF GASTRONOMIC SCIENCES WITHIN THE PROJECT: HORIZON 2020 SCHOOL FOOD FOR CHANGE (SF4C) \u2013 SSD AGR\/15 \u2013 FOOD SCIENCE AND TECHNOLOGY"}]},{"@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\/8082","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=8082"}],"version-history":[{"count":4,"href":"https:\/\/scienzesensoriali.it\/en\/wp-json\/wp\/v2\/posts\/8082\/revisions"}],"predecessor-version":[{"id":8096,"href":"https:\/\/scienzesensoriali.it\/en\/wp-json\/wp\/v2\/posts\/8082\/revisions\/8096"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/scienzesensoriali.it\/en\/wp-json\/wp\/v2\/media\/8080"}],"wp:attachment":[{"href":"https:\/\/scienzesensoriali.it\/en\/wp-json\/wp\/v2\/media?parent=8082"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/scienzesensoriali.it\/en\/wp-json\/wp\/v2\/categories?post=8082"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/scienzesensoriali.it\/en\/wp-json\/wp\/v2\/tags?post=8082"},{"taxonomy":"special_tags","embeddable":true,"href":"https:\/\/scienzesensoriali.it\/en\/wp-json\/wp\/v2\/special_tags?post=8082"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}