Name: P. Santhoshkumar | Institution: University of Foggia | Course: PhD with research focus on applying robotics to the food industry | Location: Foggia, Italy
Key Insights:
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Smooth transition abroad: Moved from Tamil Nadu, to Italy in April 2025 and easily adapted to life and academics at the University of Foggia
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Cutting-edge research: Pursuing a PhD on applying robotics to food processing and 3D food printing, bridging technology with culinary innovation
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Balanced lifestyle: Embracinf life in Italy by managing research, shared living, and newfound cooking skills that blend Indian and Italian influences
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Future focus: Aspires to commercialize his research in the food technology industry, driving sustainable and practical innovations
P. Santhoshkumar
When P. Santhoshkumar from Kallakurichi, Tamil Nadu moved to Italy in April 2025 to begin his PhD at the University of Foggia, he was stepping into a new academic chapter and a new way of life. The transition, he says, has been smooth, thanks to the university’s strong international support system and a welcoming campus community that made settling in easier than expected.
Between adapting to a fresh research environment and adjusting to life abroad, he has found comfort in small everyday experiences like learning to cook, managing a shared apartment, and exploring Italy. The PhD scholar has learned to balance robotics research, cooking experiments, and cultural adaptation with the same curiosity and precision he brings to his lab work.
Settling into a new chapter
Relocating to a foreign land is daunting for many, but for Santhoshkumar, the process was remarkably smooth. “I managed the relocation independently,” he tells Global Indian. “The university’s international student support services were highly effective and greatly facilitated my settlement process.”
From sorting accommodation to handling paperwork, everything fell into place with the help of the university’s dedicated team. That support gave him the confidence to focus on his research goals and adjust to life in Foggia.
Finding the perfect academic fit
For Santhoshkumar, choosing where to do his PhD was a matter of academic alignment. “My decision was primarily driven by the overlap between my research interests and those of my supervising professor,” he explains. “That strong connection made the University of Foggia an ideal choice for my doctoral studies.” The university’s research environment, especially in food technology and applied robotics, offered him the perfect platform to work towards turning ideas into impact.
The University of Foggia
Where robotics meets the art of food
Santhoshkumar’s work lies at the intersection of engineering and gastronomy. “My research focuses on applying robotics to the food industry,” he says. “Unlike conventional industrial robotics, I study how robots can be adapted for food processing tasks like cutting and mixing, and how they can be integrated with 3D food printing to create complex and customized food products.” In simple terms, he is working on a future where food manufacturing combines efficiency with creativity, and a place where science meets flavour.
The Italian way of living
Beyond the lab, life in Foggia has introduced him to the gentle rhythm of Italian living. He appreciates the rich cultural environment and the excellent work–life balance. The slower pace of life, the café culture, and the friendliness of locals have helped him find comfort far from home. Evenings often mean walking through the town center, where music spills out of trattorias and fresh pizza scents fill the air, a sensory reminder of how different, yet familiar, this new life feels.
Cooking and everyday learning
Santhoshkumar shares a rented apartment with two other students, a setup that has brought both companionship and culinary confidence. “Cooking has become a part of daily life now,” he smiles. “I wasn’t very good at it back in India, but necessity is the best teacher.” These days, his kitchen experiments range from dal and pasta to simple curries, a blend of his Indian roots and Italian influences.
Managing research and responsibilities
While he keeps his focus squarely on his research, structure plays a big role in maintaining balance. “I follow a well-structured schedule that allows me to prioritize my research tasks while managing other commitments,” he says. Financially, things are steady. His PhD is co-financed by an industry partner, and he receives a monthly fellowship from the university which is enough to support his living and research needs comfortably.
P. Santhoshkumar
Overcoming the language barrier
Like many international students, Santhoshkumar faced the challenge of navigating a new language. “Italian was initially a significant hurdle,” he admits. “But the university community was very supportive, and staff proficient in English made my transition smoother.”
The journey behind the dream
Back in Kallakurichi, Santhoshkumar grew up in a close-knit family. Before his move to Italy, he spent over two years at NIFTEM-Thanjavur, completing his Master’s and working as a Senior Research Fellow. “I lived there for more than two years and visited my family occasionally,” he recalls. Those years of research gave him the grounding needed to take his academic career abroad.
From lab to real-world innovation
As he progresses through his doctoral journey, Santhoshkumar is also thinking ahead. “After completing my PhD, I aspire to enter the industry sector and commercialize my research outcomes,” he says. “I am currently collaborating with an industry partner to ensure that my work contributes meaningfully to sustainable and practical innovations within the field of food technology.” His focus is on translating academic insights into sustainable, practical innovations in food technology, bridging the gap between robotics and real-world application.
Enjoying authentic Italian pizzas
“Honestly, Italian pizza is a completely different experience. The crust is thinner, the toppings are simpler, and it’s all about fresh ingredients. You won’t find heavy cheese or thick bases,” he mentions adding, “A Margherita here is so flavourful despite being so basic, just tomato, mozzarella, and basil. There are pizza places everywhere, especially near the town center. Each one has its own charm,” he remarks.
Italian Margherita Pizza
Life in Foggia
For now, life in Foggia is a mix of rigorous research, new languages, shared meals, and slices of perfectly baked pizza. Each day teaches him something new. “Living here has taught me patience and adaptability,” he reflects. It’s not just about studying abroad; it’s about learning to live fully, one experience at a time.
From the spice-filled kitchens of Tamil Nadu to the aromatic pizzerias of southern Italy, P. Santhoshkumar is experiencing that the journey of learning can be as flavourful as the food he has now learned to cook.
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