{"id":8926,"date":"2024-07-25T10:36:59","date_gmt":"2024-07-25T08:36:59","guid":{"rendered":"https:\/\/scienzesensoriali.it\/?p=8926"},"modified":"2024-10-04T10:14:50","modified_gmt":"2024-10-04T08:14:50","slug":"awarded-with-the-siss-best-sensory-phd-contribution-award-during-the-28-workshop-the-developments-in-the-italian-pdh-research-on-food-science-technology-and-biotechnology-three-young-researchers","status":"publish","type":"post","link":"https:\/\/scienzesensoriali.it\/en\/awarded-with-the-siss-best-sensory-phd-contribution-award-during-the-28-workshop-the-developments-in-the-italian-pdh-research-on-food-science-technology-and-biotechnology-three-young-researchers\/","title":{"rendered":"AWARDED WITH THE SISS BEST SENSORY PHD CONTRIBUTION AWARD DURING THE 28^ WORKSHOP &#8220;THE DEVELOPMENTS IN THE ITALIAN PDH RESEARCH ON FOOD SCIENCE TECHNOLOGY AND BIOTECHNOLOGY&#8221; THREE YOUNG RESEARCHERS"},"content":{"rendered":"\n<p>From September 18 to 20, 2024, the 28th Workshop &#8220;The Developments in the Italian PhD Research on Food Science, Technology, and Biotechnology&#8221; was held in Catania.<\/p>\n\n\n\n<p>The SISS (Italian Sensory Science Society) supported its organization and announced the following award: &#8220;SISS Best Sensory PhD Contribution Award.&#8221;<\/p>\n\n\n\n<p>The winners were Marta Appiani for the 2nd year from the University of Milan, Mohammed Ammar from the University of Naples, and Ejona Boci from the University of Florence for the 1st year.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>From September 18 to 20, 2024, the 28th Workshop &#8220;The Developments in the Italian PhD Research on Food Science, Technology, and Biotechnology&#8221; was held in Catania. The SISS (Italian Sensory Science Society) supported its organization and announced the following award: &#8220;SISS Best Sensory PhD Contribution Award.&#8221; The winners were Marta Appiani for the 2nd year [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":8907,"parent":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[73],"tags":[],"special_tags":[],"class_list":["post-8926","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>AWARDED WITH THE SISS BEST SENSORY PHD CONTRIBUTION AWARD DURING THE 28^ WORKSHOP &quot;THE DEVELOPMENTS IN THE ITALIAN PDH RESEARCH ON FOOD SCIENCE TECHNOLOGY AND BIOTECHNOLOGY&quot; THREE YOUNG RESEARCHERS - 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\/premiati-a-catania-con-il-premio-best-sensory-phd-contribution-award-della-siss-al-28-workshop-the-developments-in-the-italian-phd-research-on-food-science-technology-and-biotechnology\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"AWARDED WITH THE SISS BEST SENSORY PHD CONTRIBUTION AWARD DURING THE 28^ WORKSHOP &quot;THE DEVELOPMENTS IN THE ITALIAN PDH RESEARCH ON FOOD SCIENCE TECHNOLOGY AND BIOTECHNOLOGY&quot; THREE YOUNG RESEARCHERS - SISS\" \/>\n<meta property=\"og:description\" content=\"From September 18 to 20, 2024, the 28th Workshop &#8220;The Developments in the Italian PhD Research on Food Science, Technology, and Biotechnology&#8221; was held in Catania. 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