Sant'Anna Magazine

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SENSORY TRAINING PROGRAMS FOR VISUALLY IMPAIRED TO EVALUATE OLFACTORY AND TASTE ASPECTS OF WINES: A NEW PROJECT DEVELOPED BY SANT’ANNA SCHOOL INSTITUTE OF LIFE SCIENCES, UNIONE ITALIANA CIECHI - LUCCA AND UNIVERSITY OF PISA

The aim of the research project conducted by Susanna Bartolini, a researcher at Sant’Anna School Institute of Life Sciences, is to assess the...

NUTRACEUTICAL VALUE OF COCOA: HEART-HEALTHY “TOSCOLATA” CHOCOLATE TAKES CENTRE STAGE AT PISA SANT’ANNA SCHOOL ALLOWING SCHOOL COMMUNITY TO MINGLE WITH DIPLOMATS OF THE DOMINICAN REPUBLIC EMBASSY

Heart-healthy Toscolata chocolate is a result of collaboration among research partners - the Sant’Anna School Institute of Life Sciences,...

A STORY OF TALENT: SANT’ANNA SCHOOL MEDICAL STUDENT CO-AUTHORED PAPER ON FUTURE TREATMENTS FOR PARKINSON’S DISEASE PUBLISHED IN “BRAIN” JOURNAL

Throughout the Amgen Scholar program at the University of Cambridge, Giulio Deangeli, outstanding medical student of Sant'Anna School, had the...

HEALTHY FOOD AND WELLBEING: SANT’ANNA SCHOOL SCIENTISTS PARTICIPATE IN MILAN “WIRED – HEALTH” EVENT, ON THURSDAY, MARCH 15

The “Wired Health – Innovazione per la Vita” event taking place in Milan BASE headquarters on March 15 will focus on innovation in medical...

High-sensitivity Troponin T as a strong predictor of heart failure syndromes: a research by scientists of Sant’Anna School and Fondazione Toscana Gabriele Monasterio published in Circulation journal

Heart failure is a chronic, progressive condition in which the heart muscle is unable to pump enough blood. A substantial number of...

A.Y. 2016-2017 MASTER’S PROGRAM “ITALIAN WINE AND GLOBAL wine MARKET” GRADUATION CEREMONY. POSITIVE RELATIONSHIPS BETWEEN EMPLOYMENT RATE AND EDUCATIONAL ATTAINMENT FOR THE MASTER’s DEGREE HOLDERS

The 2016-2017 a.y. “Italian Wine and Global Wine Market” 23 master’s students completed their program and attended the graduation ceremony...

Results of TuSCANA Project: understanding Tuscan old wheat genotypes improve nutritional and nutraceutical properties of our wheat-products and bread

There is growing evidence that soft wheat ancient varieties included in the Tuscany Region Catalogue show higher concentration of nutritional and...

TECHNOLOGICAL INNOVATIONS ADDRESS A MORE SUSTAINABLE WATER RESOURCES MANAGEMENT: RESULTS OF RESEARCH PROJECTS BY THE “Water Nexus” TEAM OF SANT’ANNA SCHOOL PRESENTED IN BELGIUM AND SAUDI ARABIA

The Land Lab research team of Sant’Anna School Institute of Life Sciences presented the results of the research project “HORIZON 2020...

A STORY OF TALENT: SANT’ANNA SCHOOL ALUMNUS FROM AGRONOMY DEPT. INVESTIGATES “XYLELLA” HLB CITRUS DISEASE AT UNIVERSITY OF FLORIDA AS FIRST-EVER ROOT BIOLOGY PROFESSOR OF INDIAN RIVER RESEARCH CENTER

Known for his successful research experiments with fruit crop trees at Sant’Anna School Biolabs - Institute of Life Sciences, Lorenzo Rossi...

Eating chocolate protects your cardiovascular system. At Sant’Anna School shop the “Toscolata” nutraceutical chocolate comes in a new box

The “Toscolata” nutraceutical chocolate represents a rich source of dietary flavonoids. Eating dark chocolate is beneficial to the...

Space Exploration: Dreams, and Advances in Science and Technology. Sant’Anna School and 46ª Brigata Aerea announce a workshop taking place on February 7, 2018

Since ancient times, humans have gazed up at the stars and explored a multiplicity of universal themes, from the human condition to physical and...

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