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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.
In September 2020 I obtained my PhD title with an industrial project spent at Edmund Mach Foundation (Italy), WUR (FQD group) and Soremartech under the supervision of Dr. Franco Biasioli and Prof. Vincenzo Fogliano. This project aimed to investigate possible implementation of rapid and non-destructive Proton Transfer Reaction Mass Spectrometry technique for confectionary industrial raw material quality control. Correlation of instrumental and sensory data was also explored to build reliable predictive models. During the reserach in vivo analysis were also coupled with dynamic sensory testing to investigate the effect of product reformulation and panelist's characteristic on aroma release and perception.
In August 2020 I joined the post-harvest technology group at WFBR (FFC) as scientist with expertise on volatile aroma compounds.
Since 2015 I collaborate with the Barilla Centre for Food & Nutrition as researcher on sustainable food systems topics including food loss & waste and sustainable agriculture.