New Program Abstractions for Privacy

Static program analysis, once seen primarily as a tool for optimising programs, is now increasingly important as a means to provide quality guarantees about programs. One measure of quality is the extent to which programs respect the privacy of user data. Differential privacy is a rigorous quantified definition of privacy which guarantees a bound on the loss of privacy due to the release of statistical queries. Among the benefits enjoyed by the definition of differential privacy are compositionality properties that allow differentially private analyses to be built from pieces and combined in various ways. This has led to the development of frameworks for the construction of differentially private program analyses which are private-by-construction. Past frameworks assume that the sensitive data is collected centrally, and processed by a trusted curator. However, the main examples of differential privacy applied in practice - for example in the use of differential privacy in Google Chrome’s collection of browsing statistics, or Apple’s training of predictive messaging in iOS 10 -use a purely local mechanism applied at the data source, thus avoiding the collection of sensitive data altogether. While this is a benefit of the local approach, with systems like Apple’s, users are required to completely trust that the analysis running on their system has the claimed privacy properties. In this position paper we outline some key challenges in developing static analyses for analysing differential privacy, and propose novel abstractions for describing the behaviour of probabilistic programs not previously used in static analyses

BEHAVIORAL AND PHYSIOLOGICAL DRIVERS OF OBESITY: AN INVESTIGATION USING A SENSORY APPROACH

La patologia dell\u2019obesit\ue0 attualmente pu\uf2 essere considerata una malattia a eziologia multifattoriale. I dati relativi allo studio delle variabili che sono profondamente radicate nella mente umana e che determinano le abitudini, tuttavia, sono relativamente scarsi. Studi recenti hanno ipotizzato che i fattori legati alla percezione sensoriale forniscono informazioni utili per indagare il fenomeno dell\u2019incremento di peso. La percezione e il gradimento del cibo, infatti, sono il risultato di molteplici stimoli sensoriali, visivi, olfattivi, gustativi, e somatosensoriali. In particolare, gli stimuli olfattivi e gustativi giocano un ruolo centrale nella scelta degli alimenti, nell'accettabilit\ue0 e, di conseguenza, nell'assunzione di energia. Nonostante la relazione tra percezione sensoriale e assunzione di cibo sia evidente, gli studi disponibili anche su questo argomento sono limitati, i risultati sono contraddittori e non facilmente confrontabili. L'obiettivo generale di questa tesi di dottorato \ue8 stato quello di studiare le variabili comportamentali e fisiologiche coinvolte nel fenomeno dell\u2019obesit\ue0 utilizzando un approccio sensoriale, attraverso: a) la valutazione della sensibilit\ue0 gustativa, della neofobia alimentare e del gradimento alimentare in soggetti normopeso e obesi; b) lo studio delle interazioni multisensoriali (odore-gusto-consistenza) in un alimento modello (crema dessert) e del gradimento in relazione al sesso e allo stato nutrizionale; c) la valutazione dell'influenza dell'esposizione agli stimoli olfattivi nell\u2019ambiente circostante sulla salivazione, sull\u2019appetito e sull'assunzione di cibo. I risultati hanno dimostrato che i soggetti obesi hanno una distorta sensibilit\ue0 gustativa rispetto ai soggetti normopeso. In particolare, i soggetti obesi coinvolti sono risultati meno sensibili agli stimoli gustativi rispetto ai soggetti normopeso. Queste differenze nella percezione gustativa potrebbero portare i soggetti con un elevato indice di massa corporea (IMC) ad avere diverse preferenze alimentari rispetto ai soggetti normopeso, prediligendo prodotti alimentari ricchi per esempio di zuccheri e grassi, in grado di sopperire alla ridotta sensibilit\ue0. Questa ipotesi \ue8 avvalorata dai punteggi di gradimento significativamente pi\uf9 elevati dati dai soggetti obesi ai prodotti ad alta densit\ue0 energetica rispetto ai soggetti normopeso. Differenze significative non sono state invece riscontrate tra gli indici di neofobia alimentare nei due gruppi di soggetti coinvolti. Le interazioni multisensoriali (odore-gusto-consistenza) si sono dimostrate diverse in relazione all\u2019IMC e, in misura minore, al sesso. Infatti, l\u2019aggiunta di aromi e agenti addensanti a un prodotto modello (crema dessert) ha generato maggiori interazioni sensoriali (odore-gusto, odore-flavor e odore-consistenza) soprattutto nelle donne con elevato IMC rispetto al gruppo di controllo. L\u2019aggiunta di uno stimolo riconducibile a prodotti ad alta densit\ue0 energetica, come per esempio l\u2019aroma di burro, ha infatti modificato la percezione di caratteristiche sensoriali in modo pi\uf9 efficace nei soggetti obesi rispetto al gruppo di controllo. Gli individui obesi hanno, per esempio, percepito l\u2019aumento della dolcezza in seguito all\u2019aggiunta di aroma burro senza una effettiva aggiunta di zucchero al prodotto. Infine, l'esposizione agli odori nell\u2019ambiente circostante ha influenzato sia le risposte comportamentali sia quelle fisiologiche coinvolte nel consumo alimentare. L'esposizione agli odori riconducibili a prodotti ad alta densit\ue0 energetica, in particolare, ha aumentato la quantit\ue0 consumata di un prodotto modello (riso al cioccolato), la salivazione e l\u2019appetito. La capacit\ue0 degli odori di influenzare la quantit\ue0 di cibo ingerito e, quindi, la quantit\ue0 di energia assimilata, potrebbe essere uno strumento utile per prevenire l'eccessivo consumo di cibo da parte degli individui sovrappeso e obesi e guidarli verso scelte pi\uf9 sane. In conclusione, lo studio dell\u2019obesit\ue0 utilizzando un approccio sensoriale risulta interessante e innovativo per una miglior comprensione del fenomeno e per la messa a punto di strategie che ne contrastino lo sviluppo. Gli stimoli sensoriali, infatti, potrebbero essere utilizzati nell\u2019indirizzare i consumatori a una minore assunzione di cibo e verso scelte di prodotti alimentari pi\uf9 salutari. Inoltre, considerando i meccanismi di integrazione degli stimoli sensoriali a livello cerebrale si potrebbero sviluppare nuovi prodotti alimentari a ridotto apporto calorico, soddisfacenti per il consumatore.It is well known that the pathology of obesity is considered a disease with a multifactorial etiology. However, fairly poor data have been reported on the influence of variables which are deeply-rooted in human mind and determine food habits. Recent evidences have suggested that factors related to the sensory perception may explain weigh excess. Indeed, food perception and food liking are the result of multiple sensory modalities, including visual, olfactory, gustatory, and somatosensory inputs. In particular, the odor and taste cues of foods play a pivotal role in food choice, acceptability and, thus, energy intake. Despite the relationship between sensory perception and food intake is evident, the studies available on this topic are very few in number and results are rather contradictory and not easy to compare. The overall aim of this Ph.D. thesis was to study behavioral and physiological variables involved in the phenomenon of obesity using a sensory approach. Specific goals were: 1) the evaluation of taste sensitivity, food neophobia and food liking in normal-weight and obese subjects; 2) the study of multisensory interactions (odor-taste-texture) in a model food (custard dessert) and food liking in relationship with gender and nutritional status; 3) the evaluation of the influence of ambient odor exposure on salivation, appetite and food intake. The results showed that obese subjects differed in terms of taste sensitivity from normal-weight subjects. More specifically, the obese subjects involved were less sensitive to taste stimuli compared to the lean subjects. These differences may lead subjects with higher BMI to prefer foods rich, for example, in sugar and fat in order to compensate their reduced sensitivity. This hypothesis is supported by the liking scores, provided by obese subjects, to the high energy dense food products which were significantly higher compared to the scores given by the normal-weight subjects. No differences in food neophobia scores have been found in the two groups of subjects. The multisensory interactions (odor-taste-texture) occurred differently in relation to BMI and, to a lesser extent, to gender. Indeed, a model food (custard dessert) modified with aromas and thickener agents produced strongest sensory interactions (odor-taste, odor-flavor and odor-texture) in subjects with higher BMI, especially in women, compared to the control group. The addition of a stimulus signaling high-calorie products, such as butter aroma, modified the perception of different sensory characteristics in a more effective way in obese subjects compared to the normal-weight. For example, obese subjects perceived the modified samples, added with butter aroma, as sweater without the addition of sugar. Finally, the ambient odors exposure affected behavioral and physiological responses involved in eating behavior. In particular, the exposure to odor signalling high-energy dense food products increased the total eaten amount of a model food (chocolate rice), the salivation and the appetite. The ability of odors to influence the amount of food ingested, and therefore the amount of energy assimilated by individuals, could be a useful instrument to prevent overeating in obese individuals steering food intake away from high energy unhealthy foods, towards healthier choices. In conclusion, it is evident that investigate the phenomenon of obesity applying an innovative sensory approach is interesting in order to better understand and stem the complex issue of overeating. Indeed, it could be possible to drive food preferences, food choices and food intake focusing on sensory cues. How the mechanism of brain integration occurs in subjects with different nutritional status might be taken in to account in order to develop new food products with a reduced caloric intake but satisfying for the consumer

Impact of ambient odors on food intake, saliva production and appetite ratings

The aim of this study was to investigate the effect of ambient odor exposure on appetite, salivation and food intake. 32 normal-weight young women (age: 21.4\ua0\ub1\ua05.3\ua0year; BMI: 21.7\ua0\ub1\ua01.9\ua0kg/m2) attended five test sessions in a non-satiated state. Each participant was exposed to ambient odors (chocolate, beef, melon and cucumber), in a detectable but mild concentration, and to a control condition (no-odor exposure). During each condition, at different time points, participants rated appetite for 15 food products, and saliva was collected. After approximately 30\ua0min, ad libitum intake was measured providing a food (chocolate rice, high-energy dense product) that was congruent with one of the odors they were exposed to. A significant odor effect on food intake (p\ua0=\ua00.034) and salivation (p\ua0=\ua00.017) was found. Exposure to odors signaling high-energy dense products increased food intake (243.97\ua0\ub1\ua022.84\ua0g) compared to control condition (206.94\ua0\ub1\ua024.93\ua0g; p\ua0=\ua00.03). Consistently, salivation was increased significantly during chocolate and beef exposure (mean: 0.494\ua0\ub1\ua00.050\ua0g) compared to control condition (0.417\ua0\ub1\ua00.05\ua0g; p\ua0=\ua00.006). Even though odor exposure did not induce specific appetite for congruent products (p\ua0=\ua00.634), appetite scores were significantly higher during odor exposure (p\ua0<\ua00.0001) compared to the no-odor control condition and increased significantly over time (p\ua0=\ua00.010). Exposure to food odors seems to drive behavioral and physiological responses involved in eating behavior, specifically for odors and foods that are high in energy density. This could have implications for steering food intake and ultimately influencing the nutritional status of people

Determinants of obesity in Italian adults : the role of taste sensitivity, food liking, and food neophobia

Recent evidence has suggested that factors related to sensory perception may explain excess weight. The objective of this study was to consider multiple aspects while investigating the phenomenon of obesity. One goal was to compare taste acuity (taste threshold and density of fungiform papillae) in both normal weight and obese subjects. Thresholds for 4 basic tastes and the fat stimulus were investigated. A second research goal was to study the relationship between food neophobia and food liking according to the body mass index and taste sensitivity. The results showed that obese subjects seem to have higher threshold values and a reduced number of fungiform papillae than do normal weight subjects. Food neophobia did not vary with nutritional status, whereas differences were found for food liking, with obese subjects showing significantly higher liking ratings for high energy dense products compared with normal weight subjects

Designing All Graphdiyne Materials as Graphene Derivatives: Topologically Driven Modulation of Electronic Properties

Designing new 2D systems with tunable properties is an important subject for science and technology. Starting from graphene, we developed an algorithm to systematically generate 2D carbon crystals belonging to the family of graphdiynes (GDYs) and having different structures and sp/sp(2) carbon ratios. We analyze how structural and topological effects can tune the relative stability and the electronic behavior, to propose a rationale for the development of new systems with tailored properties. A total of 26 structures have been generated, including the already known polymorphs such as alpha-, beta-, and gamma-GDY. Periodic density functional theory calculations have been employed to optimize the 2D crystal structures and to compute the total energy, the band structure, and the density of states. Relative energies with respect to graphene have been found to increase when the values of the carbon sp/sp(2) ratio increase, following however different trends based on the peculiar topologies present in the crystals. These topologies also influence the band structure, giving rise to semiconductors with a finite band gap, zero-gap semiconductors displaying Dirac cones, or metallic systems. The different trends allow identifying some topological effects as possible guidelines in the design of new 2D carbon materials beyond graphene

Liking and sensory description of protein substitutes in phenyilketonuria subjects: A case-study in Northern and Southern Italy

Nowadays, it is important to make effort to develop new formulations for subjects affected by rare diseases who need to follow a lifetime diet to maintain a good health. The purpose of the study was to evaluate the acceptability and to obtain a sensory descriptive analysis of protein substitutes(glycomacropeptide GMP formulas vsL-amino acid formulas) involving subjects affected by phenylketonuria in Northern and Southern Italy. Results demonstrated in both groups of subjects a greater acceptability of GMP samples, characterized by sweet and mild taste, mild odor, and natural color, compared to amino acid formulations. These sensory attributes should be considered during product development as a key factor influencing subjects\u2019 satisfaction

Winemaking Byproducts as Source of Antioxidant Components : Consumers&#8217; Acceptance and Expectations of Phenol-Enriched Plant-Based Food

One of the food industry\u2019s priorities is to recover byproducts and move towards more sustainable systems. Among wine-chain byproducts, unripe grapes represent a promising source of antioxidants. However, the development of new foods enriched using phenol-rich ingredients is challenging due to their sensory attributes. The aims of the present study were to (1) use phenol-rich extract from unripe grapes to enrich a model plant-based food (beetroot puree\u2014BP); (2) evaluate consumers\u2019 acceptance and expectations for the beetroot pur\ue9e samples. The effect of information about the sustainability and pro-health activity of value-added ingredients on consumers\u2019 responses was also investigated. Four beetroot purees with increasing concentrations of phenol extract (0\u20131.93 g/kg) added were evaluated by 101 participants in three tasting conditions (blind: only samples; expected: only information without tasting; real: both samples and information).Liking slightly decreased with increasing concentrations of phenol extract, even if all the samples were considered acceptable. The health and sustainability information increased the hedonic expectations, although it was not assimilated by all consumers involved. The development of new phenol-enriched foods using functional ingredients from unripe grapes is challenging. However, it is also promising, since all the samples were generally accepted by the consumers and they presented phenol levels that were stable over time and that could have positive health effects when consumed

Sensory perception and food neophobia drive liking of functional plant-based food enriched with winemaking by-products

The use of phenol compounds obtained from unripe grapes as antioxidant sustainable food ingredients is challenging due to their specific sensory attributes, such as sourness and astringency. The aim was to evaluate sensory attributes perception and consumers' liking for beetroot purees added with phenols from unripe grapes. According to hedonic responses, consumer clusters were identified and characterized for eating behavioral attitudes. Three hundred two subjects (56% women, 18–60 years old) evaluated sweet, sour, astringency, and overall flavor intensity of and liking for four beetroot puree samples added with increasing phenols concentrations (0–1.93 g/kg). Results showed that liking decreased with increasing phenols. Interestingly, samples with highest phenols concentration, characterized by sourness, and astringency, were preferred by a segment of consumers (39% of the group). This group was characterized by a low food neophobia and tended to have high emotional eating scores compared to consumers preferring samples without or with the lowest amount of extract. These results suggest that the development of functional phenol-enriched products using winemaking by-products is challenging due to their sensory properties that negatively influence consumers' acceptance. However, with appropriate segmentation strategies it is possible to identify specific consumer targets who could appreciate these new functional foods. Practical Applications: Unripe grapes can be used as a sustainable phenol source for the development of new highly antioxidant foods. Indeed, an addition till 1.9&nbsp;g/kg, besides improving both the nutritional content of the food matrices, as well as promoting the reuse of winemaking by-products, could be considered feasible from a sensory point of view. Specifically, new sustainable plant-based food product, characterized by specific sensory attributes, could be target for specific groups of consumers to foster the transition to the consumption of food products developed using value-added and sustainable ingredients

Autoluminescent Metal-Organic Frameworks (MOFs): Self-Photoemission of a Highly Stable Thorium MOF

A novel thorium(IV) metal-organic framework (MOF), Th(2,6-naphtalenedicarboxylate)2, has been synthesized via solvothermal reaction of thorium nitrate and 2,6-naphtalendicarboxilyc acid. This compound shows a new structural arrangement with an interesting topology and an excellent thermal resistance, as the framework is stable in air up to 450 \ub0C. Most notably, this MOF, combining the radioactivity of its metal center and the scintillation property of the ligand, has been proven capable of spontaneous photon emission

Effect of Pleurotus ostreatus powder addition in vegetable soup on &#223;-glucan content, sensory perception and acceptability

Pleurotus ostreatus is an edible mushroom with interesting nutritional properties, which is able to grow on agri-food waste and could in turn be used as an ingredient for food fortification. However, new food products have to face with the growing consumer consciousness about what they eat and hedonic responses, which represent a key factor in determining food preference and choices. The aim of this study was to design a vegetable-based product (a pumpkin and carrot soup) added with increasing concentration of P. ostreatus powder rich in \u3b2-glucans, which are fibers with demonstrated bioactivity in humans, and to obtain a sensory description of these fortified products to find the desirable and undesirable sensory properties that affect their acceptance. A total of 109 subjects (women N = 52; men N = 57; age = 36.1 \ub1 14.4 years) evaluated five samples of pumpkin and carrot soup added with increasing concentrations of mushroom powder (0%, 2%, 4%, 6%, and a hidden control at 0%) for liking and sensory properties by means of the check-all-that-apply method. Results showed that creaminess, orange color, mild odor, and taste were positively related to vegetable soups liking, whereas strong taste, dark color, and mushroom odor described the less liked samples. Sample added with 2% of mushroom powder obtained comparable liking scores to the unmodified sample, while liking decreased with increasing concentration of P. ostreatus powder. The present results demonstrated that it is possible to fortify a vegetable soup with P. ostreatus powder developing well-accepted foods by consumers. This product could be used to implement an everyday dietary intervention of \u3b2-glucans over a long-term period.check\u2010all\u2010that\u2010apply; fiber; liking; mushroom; sensory perceptio