Luisa Torri at University of Gastronomic Sciences - Research Interests, Publications & Academic Profile

Luisa Torri

Associate Professor, Food Science and Technology - Sensory and Consumer Science

University of Gastronomic Sciences

Italy

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Research Interests

Food Science

60%

Environmental Sustainability

10%

Food Quality

40%

Consumer Psychology

40%

Phytochemical

20%

Food Preservation

20%

Sensory Evaluation

20%

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Recent Grants

Grant: Open

FEAST – Food systems that support transitions to healthy and sustainable diets

Open Date: 2022-07-01

Close Date: 2027-06-01

Grant: Close

VALORVITIS – Valorization of the wine industry by-products for the production of high-added value compounds

Open Date:

Close Date:

Grant: Close

VALORVITIS 2.0 – Research and innovation meet the market

Open Date:

Close Date:

Grant: Close

PRIME - Green innovative chemical processes and products

Open Date:

Close Date:

Grant: Close

SCHOOLFOOD4CHANGE - Shifting school meals and schools into a new paradigm addressing public health and territorial, social and environmental resilience

Open Date:

Close Date:

Articles10

Bitter Is Better: Wild Greens Used in the Blue Zone of Ikaria, Greece

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Year:

2023

Combining Blue Light and Yellow Curcumin to Obtain a “Green” Tool for Berry Preservation against Bacterial Contamination: A Preliminary Investigation

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2023

Understanding Italian Consumers’ Perception of Safety in Animal Food Products

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Year:

2022

Correction: Endrizzi et al. Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation. <i>Foods</i> 2022, <i>11</i>, 5

Article Link

Year:

2022

Consumers’ Awareness, Behavior and Expectations for Food Packaging Environmental Sustainability: Influence of Socio-Demographic Characteristics

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2022

Combined influence of TAS2R38 genotype and PROP phenotype on the intensity of basic tastes, astringency and pungency in the Italian taste project

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2022

Correlation between olfactory function, age, sex, and cognitive reserve index in the Italian population

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2022

Effect of informative claims on the attitude of Italian consumers towards cultured meat and relationship among variables used in an explicit approach

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2022

Genetic variations associated with the soapy flavor perception in Gorgonzola PDO cheese

Article Link

Year:

2022

Impact of COVID-19 lockdown on the perception of home meals and meal-related variables: A large-scale study within the Italian population during the acute phase of the pandemic

Article Link

Year:

2022

Collaborators20

Angela Pignatelli

University of Ferrara

ITALY

Flavia Gasperi

Associate Professor

University of Trento

ITALY

Giuliana Banche

University of Turin

ITALY

Narcisa MANDRAS

University of Turin

ITALY

CATERINA DINNELLA

University of Florence

ITALY

Stefano Predieri

ITALY

Carla Masala

University of Cagliari

ITALY

Tullia Gallina Toschi

Full Professor

University of Bologna

ITALY

John Prescott

Conjoint Professor

Newcastle University

AUSTRALIA

Maria Piochi

Assistant Professor in Food Science and Technology

University of Gastronomic Sciences

ITALY

Renata Sõukand

Ca' Foscari University of Venice

ITALY

caterina guiot

full professor

University of Turin

ITALY

Naji Sulaiman

Assistant Professor of Environmental and Applied Botany

University of Gastronomic Sciences

ITALY

maria pina concas

Institute for Maternal and child health Irccs Burlo Garofolo

ITALY

Monica Laureati

Associate professor

University of Milan

ITALY

Michele Filippo FONTEFRANCESCO

Assistant Professor of Cultural Anthropology

University of Gastronomic Sciences

ITALY

Alessandra Bendini

Researcher/Associate Professor

University of Bologna

ITALY

ERMINIO MONTELEONE

Full Professor

University of Florence

ITALY

ELLA PAGLIARINI

University of Milan

ITALY

Eugenio Aprea

Professor (associate)

University of Trento

ITALY

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