Andrea Bresciani

Andrea Bresciani is a third-year PhD student in Food Systems at the University of Milan. His research activity is focused on the comprehension of the relationship between the raw material, processing conditions, and the quality of the final products. He is currently working on reformulation and process optimization for the production of extruded products (pasta, snacks, and meat analogues) using grains (or their fractions) with high nutritional value, in terms of fiber and/or protein. The raw materials mainly used in his research project are pulses as they are suitable corps with a high nutritional profile. Reformulated products are obtained through the extrusion process focusing on the identification of the best conditions and the best synergy between raw material and process. Specifically, the extrusion process at three different humidity is studied: low moisture for snacks productions, intermediate moisture for the production of pasta and high moisture extrusion for the production of meat analogues.