Phd - Proteomic and Molecular Characterization of Bioactive Peptides From Fermented Foods: Implications for Gut-brain Axis Modulation
Pubblicato il 07-08-2026 - Centro Di Sperimentazione Laimburg in Bolzano
**Laimburg Research Centre** announces a PhD scholarship for the PhD program "Food Engineering and Biotechnology” in collaboration with the Free University of Bolzano, under the supervision of Prof. Raffaella Di Cagno (Università di Bolzano) and Dr. Alberto Ceccon (Laimburg Research Centre), on the following topic:
**Proteomic and Molecular Characterization of Bioactive Peptides from Fermented Foods: Implications for Gut-Brain Axis Modulation** **Description of the PhD topic**
- This PhD project investigates the potential of traditional South Tyrolean fermented foods to modulate the microbiota-gut-brain axis through the release, transformation, and absorption of bioactive molecules. The research will focus on the identification and characterization of neuroactive compounds, including bioactive peptides, amino acid derivatives (e.g., tryptophan and tyrosine metabolites), and small molecules such as γ-aminobutyric acid (GABA), histamine, and neurotransmitter-related precursors.
**Mandatory Requirements**:completed university studies of at least four years (Master’s degree) **Contract duration**:tempo pieno, 36 months (start in autumn 2026) Additional information:
A major part of the work for this PhD scholarship will be carried out at NOI Techpark in Bolzano/Bozen (39100 Bolzano - Via A.Volta n.13). Il Centro di Sperimentazione Laimburg è l’istituto di ricerca leader nel settore agroalimentare in Alto Adige. Ci occupiamo soprattutto di ricerca applicata diretta ad aumentare la competitività e la sostenibilità dell’agricoltura altoatesina e a garantire la qualità dei prodotti agricoli.
- Azienda: Centro di Sperimentazione Laimburg
- Sede : NOI Techpark - Bolzano
- Dipartimento : Laboratorio di Spettroscopia NMR Persona di contatto: Jennifer Berger
- Telefono: +39 0471 969508