PIAZZA LAURA

Prof. LAURA PIAZZA
laura.piazza@unimi.it
2021


LAURA PIAZZA, PhD in Food Biotechnology, is associate professor in Food Technology at Department of Environmental Science and Policy of Università degli Studi di Milano. She has been adjunct professor of Food Processing for the MSc in Chemical Engineering at Politecnico di Milano. She has been visiting professor at Agroparistech (FR) and at the University College of Dublin (IE).

Main recent National and International assignments are:
- Consultant for the Ministry of Economic Development for technology transfer projects to Latin American countries up to 2019;
- Consultant for the Ministry of Health as "Food Expert" at the technical tables of the 2017 G7 Summit;
- Italian Delegate in the Executive Board of the "International Association Engineering and Food" (IAEF);
- Member of the Executive Board of the Italian Association of Chemical Engineering (AIDIC) and Chair of the AIDIC "Food Engineering" working group;
- Founder and Chair of the international conference (biennial) "Engineering Future Food" (third edition in 2021);
- Scientific Coordinator of the Coordinated Research Center "GAIA2050" of the University of Milan;
- Member of the Scientific Council of “Agropolis Fondation” – France;
- Member since years of the Scientific Committee of the most relevant international conferences and congressed on the topic of Food Engineering and Food Science and Technology (“ International Congress on Engineering and Food (ICEF) et al.);
- Member of the Centre for SuPER (Sustainable Process Engineering Research) POLIMI-UNIMI;
- Member of the European Federation of Chemical Engineering (EFCE);
- Member of the Italian Society of Food Science and Technology (SISTAL).

Recent research management assignments are:
- COST Action Chair (European Cooperation in Science and Technology) "The application of innovative fundamental food-structure-property relationships to the design of foods for health, wellness and pleasure" (2010-2014).
- Co-Chair in the MIPAAF project "Food and Feed for Wellbeing", a multidisciplinary scientific hub that promoted research in the agri-food sector and transferred its experience to food sector stakeholders.
- Coordinator of the UNIMI Project - Ministry of Health - General Directorate for Hygiene and Food Safety and Nutrition: "Sustainable phytosanitary defense for a nutritive-sensitive agro-food system (December 2017 - December 2018).
- Co-Chair of the Integrated Research Project on Industrial Biotechnology and the Bioeconomy 2018-2020 funded by Fondazione Cariplo and Innovhub - Experimental Stations for Industry: "SUPER-HEMP: Sustainable Process for Enhanced Recovery of Hempseed Oil".
- Local coordinator at the Lombardy Region Project “Sustainability and circular economy for IGP pear supply chain in Mantova area- ESPERA” (2020-2023).

Expertise and skills:
Food Product Engineering, Food structure Design, Food Soft Matter, Food Science, Technology and Process Sustainability.

Current Research Activity:

Food Product Engineering, Design and Development, "Nutritive-sensitive" agro-food system; sustainability analysis of industrial food production with elements of risk engineering; food waste valorisation (hemp, pears) ; second-generation plastics in contact with food; rheological assessments and multi-scale dynamics of structure design for food, pharma and biomedical materials.

Educational activity in progress:
- At the University of Milan: " Formulation Technology of Food Products " (Degree in Food Science and Technology), "Design and Product Development" (Master's Degree in Food Science and Technology, "Food Industry Design, Technology and Innovation”(Master Degree in Environmental and Food Economics), “Sustainability of food production” (Degree in Environmental Science and Policy). “The UN Sustainable Development Goals (SDGs). The “agri-food” system model for sustainable nutrition-sensitive agriculture” (Master di secondo livello “Global health”).
- At the University of Milano Bicocca: “Sustainable food design and manufacturing” (Master Sustainable Development Jobs).

Publications, conferences,
Laura Piazza is author of: 45 papers in peer reviewed international journals, 8 non peer reviewed papers, 13 peer reviewed and 21 non-peer reviewed papers in extended proceedings of international or national congresses, 4 chapters in international books, 45 proceedings of oral or poster presentations at international congresses/conferences. In addition, she has been the editor of four issues of international scientific journals and one conference proceedings book.
Scopus metrics overview : Documents 45, citations 651, h- index 13.

Recent publications

Girotto, F., Lavagnolo, M.C., Acar, G., Piazza, L. (2021). Bio-methane production from tomato pomace: preliminary evaluation of process intensification through ultrasound pre-treatment. Journal of Material Cycles and Waste Management, 23(1), pp. 416–422. doi.org/10.1007/s10163-020-01122-2

Magli, S., Rossi, G. B., Risi, G. Bertini, S., Cosentino, C., Crippa, L., Ballarini, E., Cavaletti, G., Piazza, L., Masseroni, E., Nicotra, F., Russo, L. (2020), Design and Synthesis of Chitosan-Gelatin Hybrid Hydrogels for 3D Printable in vitro Models. Frontiers in Chemistry, (8), 524.
doi.org/10.3389/fchem.2020.00524

Passera, A., Vacchini, V., Cocetta, G., Gul-I-RaynaShahzad, Ali Abdohllai Arpanahia, Casati, P., Ferrante, A., Piazza, L. (2020). Towards Nutrition-Sensitive Agriculture: An evaluation of biocontrol effects, nutritional value, and ecological impact of bacterial inoculants. Science of the Total Environment, 724, 138127
doi.org/10.1016/j.scitotenv.2020.

Cocetta, G., Passera, A., Vacchini, V.,., Cortellino, G., Picchi, V., Ferrante, A., Casati, P., Piazza, L. (2020). Use of microbial inoculants during cultivation maintain the physiological, nutritional and technological quality of fresh-cut romaine lettuce. Postharvest Biology and Technology, 2020 Nov 20, 111411
doi.org/10.1016/j.postharvbio.2020.111411

Raymo, M., Rulli, M.C., Piazza, L., Manenti, F., Bozzano, G. (2020). A New Method for Food Production Analysis and Optimization Applied to Citrus Industry. Computer Aided Chemical Engineering, 2020, 48, pp. 2005-2010.
doi.org/10.1016/B978-0-12-823377-1.50335-9

Girotto F., Piazza L. (2020). Spirulina: ingrediente alimentare e integratore funzionale. Aspetti tecnologici e di mercato. Industrie Alimentari, 616, 5-12. Chiriotti Editori.

Girotto F., Piazza L. (2019). I rifiuti alimentari? Una risorsa da sfruttare. ICP Rivista dell’industria chimica, 9, 96-100. Duessegi Editore.

Piazza, L. (2019). Cannabis sativa L.: risorsa sostenibile di una economia inclusiva e circolare. Valorizzazione dei semi ad uso alimentare. In: Cannabis sativa – seconda giornata di studio sulle piante officinali. Atti convegno Milano, 4 ottobre 2019, ISBN 9788894480108.

Piazza, L., Esposito, M., Aiello, G., Masseroni, E. (2019). Technological functionality of unrefined ingredients from Cannabis sativa L. seed meal undergoing thermal treatments. 33rd EFFoST International Conference Sustainable Food Systems - Performing by Connecting. 12-14 November 2019 -Rotterdam, The Netherlands.

Masi , P., Cavella, S., Piazza, L. 2018.An interpretation of the rheological behavior of wheat flour dough based on fundamental tests. In: “Bread staling”. P. Chinachoti e Y. Vodovotz (eds). CRC Press. Boca Raton, USA, pp 75-92.
doi-org.pros.lib.unimi.it/10.1201/9781351070348, eBook ISBN9781351070348

G. Cortellino, L. Piazza, L. Spinelli, A. Torricelli, A. Rizzolo (2017). Influence of maturity degree, modified atmosphere and anti-browning dipping on texture changes kinetics of fresh-cut apples, Postharvest Biology and Technology, Volume 124, February 2017, Pages 137-146
doi.org/10.1016/j.postharvbio.2016.08.008

Papasidero, D., Pierucci, S., Manenti, F., Piazza, L. (2017). A general model for food cooking undergoing phase changes. In: The Water–Food–Energy Nexus -Processes, Technologies, and Challenges. Edited By I. M. Mujtaba, R. Srinivasan, N. O. Elbashir. CRC Press, Boca Raton USA, pp. 249–273
doi-org.pros.lib.unimi.it/10.4324/9781315153209, eBook ISBN9781315153209

Piazza, L., Brambilla, A.E., Rocchi, E., Spinelli, L., Torricelli, A. and Rizzolo, A. (2017). Conference paper. Rheology and microstructure of blueberry purees: influence of the process design. International Conference FoodInnova 2017. Cesena (Italy) 31 January – 3 February , 2017 Book of abstracts. (M.DallaRosa, P.Fito Maupoey Eds), ISBN 978-2-12-345680-3, p. 97.

Piazza, L., Rocchi. E. (2017). Preliminary study on the reduced pressure cold plasma processing of fresh cut salads: assessment of the induced structural modification through a rheological approach. Chemical Engineering Transaction, 57 , pp. 1867–1872.
doi: 10.3303/CET1757323

Zanchetta, G., Rocchi, E., Piazza, L. (2017). Seeing Is Believing: Coupling Between Liquid Crystalline Ordering and Rheological Behaviour in Cellulose Nanocrystals Suspensions. Chemical Engineering Transaction, 57, pp. 1933–1938. Guest Editors: Sauro Pierucci, Jiří Jaromír Klemeš, Laura Piazza, Serafim Bakalis Copyright © 2017, AIDIC Servizi S.r.l. ISBN 978-88-95608- 48-8; ISSN 2283-921, pp 19337-1938
doi: 10.3303/CET1757323

Piazza, L., Rocchi, E., Malegori, C., Mazzitelli, D., Picozzi, C., Ortenzi, M.A., Gazzotti, S., Altomare, A., Orioli, M, Carini, M. (2016). Conference paper. BOMBIX project: valorisation of high value proteins and lipids extracted from silkworm pupae. Abstract. 30th EFFoST International Conference “Targeted Technologies for Sustainable Food System”, 28-30 November 2016, Vienna, Austria.

Altomare, A., Picozzi, C., Cappellozza, S., Piazza, L. and Carini, M. (2016). SILKWORM PUPAE AS A NEW SOURCE OF HIGH VALUE EDIBLE PROTEINS? Conference paper. XXIV National Meeting in Medicine Chemistry, Perugia, September 11/14 2016.

Rocchi, E., Zanchetta, G. and Piazza, L. (2016). Rheo-optical characterization of cellulose nanocrystals suspensions extracted from waste plant biomass. Conference paper. 2nd Italian Soft Days, Milano, 23-24 June 2016.

Roversi, T, Piazza, L. (2016). Supramolecular assemblies from plant cell polysaccharides: Self-healing and aging behavior. 54, Part A, March 2016, Pages 189–195
doi.org/10.1016/j.foodhyd.2015.10.004

Roversi, T., Piazza L. (2016). Changes in minimally processed apple tissue with storage time and temperature: mechanical-acoustic analysis and rheological investigation. European Food Research and Technology, 242 (3), pp. 421-429
doi: 10.1007/s00217-015-2553-4

Roversi, T., Ferrante, A., M., Piazza, L. (2016). Mesoscale investigation of the structural properties of unrefined cell wall materials extracted from minimally processed salads during storage. Journal of Food Engineering. 168, pp. 191-198
doi.org/10.1016/j.jfoodeng.2015.07.020

Gorji, E. G., Rocchi, E., Schleining, G., Bender–Bojalil, D., Furtmüller, P. G., Iturri, J. J., Piazza, L. & Toca-Herrera, J. L., (2015). Characterization of resveratrol–milk protein interaction. Journal of Food Engineering 167 , 217–225
doi.org/10.1016/j.jfoodeng.2015.05.032

Cristina L. M Silva, António A. Vicente and Laura Piazza (eds). (2015) Food Structure Design: Innovation in Food Structure-Properties Relationships Journal of Food Engineering Special Issue, Volume 167, Part B , Pages 87-226, December 2015.
doi.org/10.1016/j.jfoodeng.2015.07.039

Vicente, A.A., Schleining, G., Piazza, L. (2015). Introduction to the Special Issue on COST Action FA1001. Food Engineering Reviews, 7(4), pp. 383
doi 10.1007/s12393-015-9136-9

Roversi, T., Radaelli, M., Piazza, L. (2015). Self-healing cell wall particles hydrogels: a rheological investigation. Chemical Engineering Transactions, Chief Editors: Sauro Pierucci, Jiří J. Klemeš, AIDIC Servizi S.r.l., 43, 73-78 ISBN 978-88-95608-34-1; ISSN 2283-9216
doi: 10.3303/CET1543013

L. Piazza, V. Giovenzana (2015). Instrumental acoustic-mechanical measures of crispness in apples. Food Research International, vol. 69, p. 209-215
doi.org/10.1016/j.foodres.2014.12.041

Papasidero, D., Pierucci, S., Manenti, F., Piazza, L. (2015). Heat and mass transfer in roast beef cooking. Temperature and weight loss prediction. Chemical Engineering Transactions, Chief Editors: Sauro Pierucci, Jiří J. Klemeš AIDIC Servizi S.r.l., pp 151-156
ISBN 978-88-95608-34-1; ISSN 2283-921643
doi: 10.3303/CET1543026


Selection for previous ten years

Nicolaï, B. and Piazza, L. (Eds) Food Microstructure. Innovative Food Science & Emerging Technologies Volume 24, Pages 1-154 (2014), Elsevier

Munarin, F., Petrini, P., Barcellona, G., Roversi, T., Piazza, L., Visai, L., & Tanzi, M. C. (2014). Reactive hydroxyapatite fillers for pectin biocomposites. Materials Science and Engineering: C 45, 154-161
Jouppila, K., Iordachescu, G., Piazza, L. (Eds) (2014). Book of Extended Abstracts. COST Action FA1001 The application of Innovative Fundamental Food-Structure-Property Relationships to the Design of Foods for Health, Wellness and Pleasure – WG1+WG2+WG3 meeting “The nano, micro, macro confluence in food structure for health, wellness and pleasure”, Bucharest, Romania, February 27-28, 2014. Editura Academica, Bucharest, Romania. 56 p. ISBN: 978-973-8937-80-2.

Turroni F., Serafini F., Foroni E., Duranti S., O'connell Motherway M., Taverniti V., Mangifesta M., Milani C., Viappiani A., Roversi T. Sanchez B., Santoni A., Gioiosa L., Ferrarini A., Delledonne M., Margolles A., Piazza L, Palanza P., Bolchi A., Guglielmetti S., Van Sinderen D., Ventura M., (2013) The role of sortase-dependent pili of Bifidobacterium bifidum PRL2010 in modulating bacterium-host interactions, PNAS, Proc Natl Acad Sci U S A. 2013 Jul 2;110(27):11151-6. doi: 10.1073/pnas.1303897110.

Secchi E., Roversi T., Buzzaccaro S., Piazza L., Piazza R., (2013) Biopolymer gels with physical cross-link: gelation kinetics, aging, heterogeneous dynamics, and macroscopic mechanical properties, Soft Matter, 2013, 9, 3931-3944

Ferrari E., Marai S.V., Guidetti R., Piazza L. (2012). Modelling of Heat and Moisture Transfer Phenomena During Dry Biscuit Baking by Using Finite Element Method. International Journal of Food Engineering, vol. 8, p. 29, ISSN: 1556-3758, doi: 10.1515/1556-3758.2326

Piazza L, Guglielmetti S, Roversi T, Valsecchi L (2012) Functional structure processing by co-extrusion in the production of probiotics-enriched microbeads. Proceedings CeFOOD 2012, NoviSad 23-26 May 2012, p.28 ISBN 978-86-7994-028-5

Piazza L. (2012). COST Action FA1001“The application of innovative fundamental food-structure-property relationships to the design of foods for health, wellness and pleasure” Proceedings CeFOOD 2012, NoviSad 23-26 May 2012, p.609. ISBN 978-86-7994-028-5

Roversi T., Piazza, L. (2011). Preliminary study on microbeads production by co-extrusion technology, PROCEDIA FOOD SCIENCE, Volume 1, 2011, Pages 1374-1380, ISSN 2211-601X

Piazza L., Benedetti S (2010). Investigation on the rheological properties of agar gels and their role on aroma release in agar/limonene solid emulsions. FOOD RESEARCH INTERNATIONAL, vol. 43 (1); p. 269-276, ISSN: 0963-9969

Gigli, J., Gardnier, C., Piazza L. (2009). Rheological behaviour of low methoxyl pectin gels over an extended frequency windows. FOOD HYDROCOLLOIDS, vol. 23; p. 1406-1412, ISSN: 0268-005X, doi: 10.1016/j.foodhyd.2008.09.015

Piazza L., Bertini S, Milany J (2009). Extraction and structural characterization of the polysaccharide fraction of Launaea acanthodes gum. CARBOHYDRATE POLYMERS, vol. 79; p. 449-454, ISSN: 0144-8617

Piazza L., Dürr-Auster N, Gigli J, Windhab E.J, Fischer P (2009). Interfacial rheology of soy proteins – high methoxyl pectin film. FOOD HYDROCOLLOIDS, vol. 23; p. 2125-2131, ISSN: 0268-005X

Piazza L., Gigli J (2009). Study on the interfacial and bulk viscoelastic properties in dough of soluble proteins and native lipids from wheat flour. In: Proceedings of the 5th International Symposium on Food Rheology and Structure. Zurich, June15th-18thP.Fischer, M Pollard and E.J.Windhab (eds.), p. 356-359

Piazza L., Gigli J, Bertini S, Eisele G (2009). Multi-scale estimation of water solutes diffusivity in polysaccharide gels. In: Proceedings of the 5th International Symposium on Food Rheology and Structure. Zurich, June15th-18th, ZURICH: P.Fischer, M Pollard and E.J.Windhab (eds.), p. 672-673

Piazza L., J. Gigli (2009). Modelling diffusion of water solutes in food polysaccharide-hydrogels. 9. INTERNATIONAL CONFERENCE ON CHEMICAL AND PROCESS ENGINEERING. 2. p. 825-830, Milano: AIDIC, ISBN/ISSN: 9788895608013, doi: 10.3303/CET0917138

Piazza L., Gigli, J., C. Rojas, D. Ballabio, R. Todeschini, P. Tripaldi (2009). Dairy cream response in instrumental texture evaluation processed by multivariate analysis. CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS, vol. 96; p. 258-263, ISSN: 0169-7439, doi: 10.1016/j.chemolab.2009.02.011

Piazza L., Gigli J, Benedetti S (2008). Study of structure and flavour release relationships in low moisture bakery products by means of the acoustic-mechanical combined technique and the electronic nose. JOURNAL OF CEREAL SCIENCE, vol. 48; p. 413-419, ISSN: 0733-5210

Piazza L., Gigli, J., Bulbarello, A. (2008). Interfacial rheology study of espresso coffee foam structure and properties. JOURNAL OF FOOD ENGINEERING, vol. 84; p. 420-429, ISSN: 0260-8774, doi: 10.1016/j.jfoodeng.2007.06.001

Piazza L., Gigli J, Benedetti S, Scampicchio M (2007). Tecnica combinata acustico-meccanica per la caratterizzazione di prodotti da forno a bassa umidità. TECNICA MOLITORIA, vol. 58; p. 338-392, ISSN: 0040-1862

Piazza L., Gigli J. Ballabio D (2007). On the Application of Chemometrics for the study of Acoustic-Mechanical properties of Crispy Bakery products. CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS, vol. 86; p. 52-59, ISSN: 0169-7439

Piazza L., Gigli J, Ageno, M (2007). Interfacial shear rheology study of wet foams. In: CIGR Section VI – 3rd International Symposium Food and Agricultural Products: Processing and Innovation. Napoli, 24-26 settembre 2007, vol. p.86 e [CD rom]. PPf2/4

Piazza L., Gigli J., Arecchi A. 2007. Release of nano-encapsulated flavour compounds in designed food gels. In: CIGR Section VI – 3rd International Symposium Food and Agricultural Products: Processing and Innovation , p.233 e [CD rom]. P/22

Zeppa G, Rolle L, Piazza L. (2007). Textural characteristics of typical italian bread-sticks ‘grissino stirato’ and ‘rubatà’. ITALIAN JOURNAL OF FOOD SCIENCE, vol. 19 (4); p. 449-459, ISSN: 1120-1770

Masi P, Moresi M, Piazza L., Giancone T, Di Pierro P (2006). Engineering properties of edible films intended for Food Application. In: Proceedings of th 4th International Symposium on Food Rheology and Structure”. P.Fischer, P.Erni and E.J.Windhab (eds.). Zurich, 19-23February 2006, ZURICH: ETH, p. 351-355, ISBN/ISSN: 3-905609-25-8


Prof. Laura Piazza

Milan, 22/1/2021