SEMINARI

2020/01/20.

Suzanne Vandelaar. PhD Student - Wageningen University.

Chewing gum: the effect of sweetener and aroma formulation on in vivo flavour release and perception.


2020/01/27.

Riccardo Bottiroli. PhD Student - FEM.

Low Lactose Products: Healthy and Valuable.


2020/02/10.

Danny Cliceri. Researcher - Unit QS FEM.

La percezione temporale nell'olio di oliva.


2020/02/17.

Elena Santoro. Tecnologist - Unit QS FEM.

Il controllo della qualità sensoriale del Trentingrana.


2020/03/09.

Michele Pedrotti. PhD Student - FEM.

Show me its volatile profile and I will tell you its quality. Rapid fingerprinting of food volatilome at the boundary between food industry and sensory perception.


2020/04/14.

Matteo Tonezzer.

PhD Student - FEM.

From metal oxide nanostructures to smart gas sensors.


2020/04/27.

Pat Silcock. Research Associate Professor - University of Otago.

Using consumers ti determine salt reduction levels.


2020/05/04.

Michele Ricci. PhD Student - FEM.

Analisi dati Colorimetrici Trentingrana, anno di produzione 2015-2016.


2020/05/11.

Karina Gonzalez Estanol. PhD Student - FEM.

Understanding flavour release and sensory perception of composite foods.


2020/05/18.

Leonardo Menghi. PhD Student - FEM.

Beyond food neophobia: the link with orthonasal and retronasal olfaction.


2020/05/18.

Pablo Granitto. Researcher (CONICET) - Full Professor (FCEIA - UNR).

Cifasis: lines of research and possible collaborations.


2020/05/25.

Rebecca Roberts. PhD Student - FEM.

Supporting HOp science and technology by high-throughput VOlatile Compound analysis: understanding changes during fermentation “HOVOC”.


2020/05/25.

Andrea Warburton. PhD Candidate - University of Otago.

Sensory and physicochemical properties of Sourdough Bread produced by different sourdough cultures.


2020/06/08.

Vincenzo Fogliano. Professor - Wageningen University.

Design strategies to improve the nutritional quality of (ultra)processed foods.


2020/06/29.

Vittorio Capozzi. Researcher - ISPA-CNR.

Gestione delle risorse microbiche nei fermentati tradizionali, tipici e artigianali.


2020/08/03.

Karina Gonzalez Estanol. PhD Student - FEM.

Sensory perception of hazelnut spreads varying in sugar and fat content applying TCATA and TDS.


2020/08/24.

Andrea Cavallero. Ferrero.

The role of flavourist in the Food & Beverage Industry - from flavour understanding to flavour creation.


2020/09/04.

Michele Suman. Barilla.

Ion Mobility Spectroscopy Solutions for Assessing Egg products Freshness: examples of rapid volatile monitoring approaches into the food industry.


2020/09/07.

Maria Piochi Researcher - University of Pollenzo & Luisa Torri Research Associate Professor - University of Pollenzo.

Researches and experiences from the Sensory Analysis Laboratory of the University of Gastronomic Sciences in Pollenzo.


2020/10/12.

Corrado Di Natale. Research Associate Professor - University Roma Tor Vergata.

Combinatorial selectivity with porphyrins based gas sensors.


2020/11/09.

Federico Marini. Professor - University La Sapienza Roma.

Where is chemometrics going? A user-oriented perspective.


2021/01/15.

Štefan Matejčík. Comenius University in Bratislava, Department of Experimental Physics, Faculty Member.

IMS: principles and applications.


2021/03/08

Marieke Vanbruinessen. Student of Wageningen University.

The effect of oral processing behavior on the sensory perception of composite foods: A comparative study between slow and fast eaters.


2021/04/26

Javier Albayay - CiMeC Center for Mind/Brain Sciences, University of Trento.

The Global Consortium for Chemosensory Research and its quest to understand COVID-19.


2021/05/03

Karina Gonzalez Estanol. PhD Student - FEM.

Understanding flavour release and sensory perception of composite foods by combining dynamic sensory methods with in vivo nose space analysis.


2021/05/10

Lara Fontana - CiMeC Center for Mind/Brain Sciences, University of Trento.

Habituation to odours in imagery and perception.


2021/09/06

Maddalena Libardi. Student of Wageningen University.

Impact of taste intensity on oral processing behaviour of liquid, solid and composite foods.


2021/10/11

Brian Farneti. Researcher FEM.

Fruit QualitOMICS: Interdisciplinary approaches to improve fruit quality.


2021/10/18

Rebecca Roberts - Phd Student University of Otago/FEM.

Measuring headspace composition changes during fermentation using PTR-ToF-MS.


2021/10/25

Leonardo Paul Luca - Phd Student University of Catania.

Development of molecular markers for assisted selection of superior traits of interest in table grapes.


2021/12/06

Lai Van Duy

Small Smart Sensors to evaluate agrifood products quality.


2021/12/14

Danny Cliceri - C3A.

Valorizzazione sensoriale dei mieli millefiori trentini: il progetto BiodiMillefiori.




C O N T A T T I

Il Laboratorio Sensoriale si trova al piano terra del Palazzo della Ricerca e della Conoscenza (PRC) del Centro Ricerca e Innovazione (CRI) presso la Fondazione Edmund Mach (FEM).

Tel. +39 0461 615320 / +39 0461 6153188 laboratorio.sensoriale@fmach.it