The project will focus on the identification, characterisation, and development of bioactive peptides and other functional components derived from dairy side streams and underutilised agri-food biomasses within a circular economy framework. Particular attention will be devoted to the valorization of cheese-derived fractions and protein-rich co-products as sustainable sources of health-promoting compounds for food and nutraceutical applications.
The activity will include the optimisation of extraction, enzymatic hydrolysis and bioprocessing strategies aimed at generating peptide fractions with targeted biological activities, including (in silico) antioxidant, anti-inflammatory, antimicrobial and gut-modulating properties. Advanced analytical approaches based on high-resolution mass spectrometry, peptidomics, metabolomics and bioinformatics will be employed for compound profiling and molecular characterization.
The project will also investigate the relationship between processing and ripening conditions, peptide structure and biological functionality, including sustainability-oriented process evaluation. Emphasis on the transition toward low-waste and competitive dairy systems.
The research is positioned at the interface between food chemistry, sustainable food processing and functional ingredient development, contributing to the generation of innovative circular bioeconomy strategies for the dairy sector.

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The candidate must have a basis in food chemistry and analytical chemistry, and has to be motivated to learn in a dynamic environment. Bases of bioinformatics are also welcome.

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The PlantFoodomics team at Università Cattolica del Sacro Cuore (Piacenza), coordinated by Prof. Luigi Lucini, focuses on plant, food and environmental metabolomics using high-resolution mass spectrometry and multi-omics approaches. Research activities include bioactive compounds, functional foods, plant stress physiology, biostimulants, sustainable agri-food systems, food quality and circular bioeconomy applications.

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