Luisa Torri

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

University of Gastronomic Sciences

Italy

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About

Luisa Torri is an Associate Professor of Food Science and Technology, specializing in Sensory and Consumer Science at the University of Gastronomic Sciences in Italy. Her recent research explores various dimensions of food perception and consumer attitudes, including the impact of demographic characteristics on eating patterns, food neophobia in children, and the role of traditional and sustainable food sources. She is also actively engaged in studies related to the circular economy and its application within the food industry.

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

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Close Date:

Grant: Close

VALORVITIS 2.0 – Research and innovation meet the market

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Grant: Close

PRIME - Green innovative chemical processes and products

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Close Date:

Grant: Close

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

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Close Date:

Articles (20)

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2022

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2022

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2022

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2022

Collaborators (24)

Luca Antoniazzi

Assistant Professor in Media Studies

University of Gastronomic Sciences

ITALY

Luisa Torri

Research Interests

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About

Recent Grants

Articles (20)

Effect of Demographic Characteristics and Personality Traits on Eating Patterns in the Context of Dietary Intervention: The EATMED Case Study

The Impact of Children’s Food Neophobia on Meal Perception, Emotional Responses, and Food Waste in Italian Primary School Canteens

Fruitful Brewing: Exploring Consumers’ and Producers’ Attitudes towards Beer Produced with Local Fruit and Agroindustrial By-Products

Systemic Approach Applied to the “R” Paradigm of the Circular Economy: A Critical Reading of the Winemaking Process Through Case Studies from Northwest Italy

Impact of circular economy information on sensory acceptability, purchase intention and perceived value of upcycled foods by young consumers

Firewood as a tool to valorize meat: A sensory and instrumental approach to grilled veal, lamb, and pork meat

Jellyfish as sustainable food source: A cross-cultural study among Latin American countries

Effect of Jellyfish Body Parts and Presentation Form on Consumers Liking, Sensory Perception, Emotions, and Food Pairings

Understanding consumers attitude towards insects as food: Influence of insect species on liking, emotions, sensory perception and food pairing

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

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

Traditional Knowledge Evolution over Half of a Century: Local Herbal Resources and Their Changes in the Upper Susa Valley of Northwest Italy

Understanding Italian Consumers’ Perception of Safety in Animal Food Products

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

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

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

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

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

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

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

Collaborators (24)

Luca Antoniazzi

Angela Pignatelli

Flavia Gasperi

Giuliana Banche

Franco Fassio

Narcisa MANDRAS

CATERINA DINNELLA

Maria Teresa Borrello

Stefano Predieri

Carla Masala

Tullia Gallina Toschi

John Prescott

Maria Piochi

Renata Sõukand

caterina guiot

Naji Sulaiman

maria pina concas

Monica Laureati

Michele Filippo FONTEFRANCESCO

Giulia Mattalia

Alessandra Bendini

ERMINIO MONTELEONE

ELLA PAGLIARINI

Eugenio Aprea

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