M (Michele) Pedrotti MSc

M (Michele) Pedrotti MSc

Onderzoeker, Promovendus

I started my academic career at the University of Trento where I obtained my BSc in Biomolecular Sciences & Technology with a thesis in Synthetic Biology in the iGEM UniTM 2013 with the B. Fruity project. This experience pushed me to enroll for the MSc in Food Technology with a specialization in Sensory Science at Wageningen University (WUR) and Copenhagen University. My MSc thesis inside the Human Nutrition department focused in investigating the role of the Endocannabinoid System in regulating appetite, food consumption and sweet perception. I spent my internship in France at International Flavors & Fragrancs inside the  Sensory & Consumers Insights group by investigating discriminant sensory tests by Thurstonian approach.

Since August 2016 I started my industrial PhD at Edmund Mach Foundation (Italy) and WUR under the supervision of Dr. Franco Biasioli and Prof Vincenzo Fogliano. The industrial project in which I am working in, aims to investigate possible implementation of rapid Proton Transfer Reaction Mass Spectrometry technique for confectionary industrial raw material quality control. Correlation of instrumental and sensory data are also explored in order to build reliable predictive models.

My interests about environmental and social questions brought be me to collaborate since December 2014 with the Barilla Center for Food & Nutrition on sustainable food systems topics.