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Partner
Università di Scienze Gastronomiche
Piazza Vittorio Emanuele 9, Località Pollenzo – 12042 Bra (CN)


Contact for project
Torri Luisa
l.torri@unisg.it
Tel +39 0172 458509
Fax +39 0172 458500


Competencies
The University of Gastronomic Sciences was born in 2004 thanks to the international association of Slow Food. It is a private university legally recognized by the Italian Ministry of Education. Its goal is to create an international research and education center for those working on renewing farming methods, protecting biodiversity, and building an organic relationship between gastronomy and agricultural science. The University strives to create a new generation of food professionals, the gastronomes, who possess both knowledge in the field of food production as well as concern for environmental impact and sustainability and it strives to bring academic distinction to the complex and multidisciplinary study of food. The development of institutional and university agreements abroad, which nurture the ongoing exchange of students and professors, contribute to a rich and dynamic university community.
Sustainable agriculture, relationship with producers, sensory analysis and consumer science are some of the tools used in order to educate students, study the high quality food products, conduct scientific researches and cooperate with farms and food companies.
The Sensory Laboratory of the University of Gastronomic Sciences offers specialized sensory testing facilities. A fully equipped kitchen for food sample preparation and storage and a testing room with 25 sensory booths are available. Sensory booths are equipped with computers for automatic collection of data that happens, quickly and easily through the use of management software used by the most important centers of sensory analysis in the world. The high number of sensory booths is especially suitable for sensory and consumer tests that involve a big number of assessors in order to investigate the consumer acceptability for innovative food products. Moreover, the sensory laboratory is equipped with an electronic nose, useful to analyze the aroma of foods. In cooperation with various public and private partners, researchers studies are focused on sensory evaluation of foods and wines, sensory exploitation of Italian gastronomic food products, and shelf life evaluation of foods by means of innovative instrumental analytical techniques (electronic nose and image analysis).


Site

www.unisg.it


Partecipants

MORINI Gabriella
Permanent researcher at University of Gastonomic Sciences. She graduated (cum laude) in 1989 at the University of Milano (Italy), Food Science and Technology. She teaches the course of Fundaments of Molecular Sciences (9 CFU) and the Course of Molecular Aspects of Taste (5 CFU) at the University degree course in Gastronomic Sciences and at the Master courses in Food Culture and Communications and in Italian Gastronomy and Tourism. The research activity is in food chemistry and taste chemoreception and she participate in the following research projects:
- Project CE AIR3.CT94.2107 1994-1998 “The mechanistic understanding of the sweet response”. DISMA Research Unit Leader prof. Lucio Merlini.
- Project CE Concerted Action FAIR-CT-98-4040 1998-2001 “The optimisation of taste quality”. DISMA Research Unit Leader prof. Lucio Merlini.
- Project COFIN 2002 “Taste chemoreception: synthesis and structure-activity relationships of molecules active on taste”. Project Coordinator and DISMA Research Unit Leader prof. Lucio Merlini.
- Project COFIN 2004 “Taste chemoreception: rational design of new active compounds, modelling of biological activity and practical applications in pharmaceutical and food industry”. Project Coordinator and DISMA Research Unit Leader prof. Angela Bassoli.

Role in the project
Gabriella Morini will be involved in sensory analysis of new food products obtained by the incorporation of additives/ingredients recovered from wine-making.

Selected publications
1. Bassoli A., Borgonovo G., Busnelli G., Morini G. (2006). Synthesis of a new family of N-aryl lactams active on chemesthesis and taste. European Journal of Organic Chemistry, 1656-1663.
2. Dallavalle S., Merlini L., Morini G., Musso L., Penco S., Beretta G.L., Zunino F. (2006). Synthesis and cytotoxic activity of polyamine analogues of camptothecin. Journal of Medicinal Chemistry, 49, 5177-5186.
3. Morini G. (2007). Molecular aspects of taste. Gastronomic Sciences, 2, 42-51.
4. Gabriella Morini, Angela Bassoli. Modelling of taste receptor-ligands interactions. Agro Food Industry Hi-tech, 18, (2007), 14-16.
5. Dallavalle S., Musso L., Granza Rocchetta D., Merlini L., Morini G., Penco S., Tinelli S., Beretta G.L., Zunino F. (2008). Synthesis and cytotoxic activity of new 9-substituted camptothecins. Bioorganic & Medicinal Chemistry Letters, 18, 2781-2787.
6. Bassoli A., Borgonovo G., Caimi S., Morini G., Scaglioni L. (2008). Taste active compounds in a traditional italian food: “lampascioni” Chemistry & Biodiversity, 5, 1184-1194.
7. De Cesare M., Beretta G.L.,  Zuco V., Pratesi G., Zunino F., Penco S., Dallavalle S., Morini G., Merlini L., Pisano C.,  Vesci L., Carminati P. (2008). Preclinical profile of antitumor activity of a novel hydrophilic camptothecin, ST1968. Molecular Cancer Therapeutics, 7, 2051-2059.
8. Bassoli A., Laureati M., Borgonovo G., Morini G., Servant G., Pagliarini E. (2008). Isovanillic sweeteners: sensory evaluation and in vitro assays with human sweet taste receptor. Chemosensory Perception, 1, 174-183.
9. Morini G. (in press). L’educazione del gusto nella prima infanzia. Area Pediatrica.
10. Cincinelli R., Dallavalle S., Nannei R., Merlini L., Morini G., Penco S., Giannini G., Pisano C., Vesci L., Zuco V., De Cesare M., Zunino F. (2009). Design, synthesis, and evaluation of biphenyl-4-yl-acrylohydroxamic acid derivatives as histone deacetylase (HDAC) inhibitors. European Journal of Medicinal Chemistry.

TORRI Luisa
Researcher at University of Gastronomic Sciences. She graduated in 2002 at the University of Milano (Italy), Food Science and Technology. She teaches the course of Sensory Analysis (5 CFU) and  the course of Laboratory of Gastronomic Measurements (2 CFU) at the University degree course in Gastronomic Science. The research activity is food and wine sensory evaluation and food shelf life modeling by innovative instrumental techniques. Main research topics are related to: a) characterization and shelf life estimation of stable and perishable foods by means sensory analysis and  instrumental techniques (GC-MS, image analysis and electronic nose); b) evaluation of light effects on photosensitive food pigments and protection efficacy of packaging solutions c) odour investigation of plastic materials destined to come into contact with food products; d) effect evaluation of the modified atmosphere packaging on food shelf life.

Role in the project
Luisa Torri will be involved in sensory analysis of new food products obtained by the incorporation of additives/ingredients recovered from wine-making.

Selected publications
1.   Heymann H., Machado B., Torri L., Robinson A.L. (2012). How many judges should one use for sensory descriptive analysis? Journal of Sensory Studies, 27:111-122.
2. Sinelli N., Limbo S, Torri L., Di Egidio V., Casiraghi E. (2010). Evaluation of freshness decay of minced beef stored in high-oxygen modified atmosphere packaged at different temperatures using NIR and MIR spectroscop. Meat Science, 86:748-752.
3. Limbo S., Torri L., Sinelli N., Franzetti L., Casiraghi E. (2010). Evaluation and predictive modeling of shelf life of minced beef stored in high-oxygen modified atmosphere packaging at different temperatures. Meat Science, 84: 129-136.
4. Torri L., Sinelli N., Limbo S. (2010). Shelf life evaluation of fresh-cut pineapple by using an electronic nose. Postharvest Biology and Technology, 56: 239-245.
5. Limbo S., Sinelli N., Torri L., Riva M. (2009). Freshness decay and shelf life predictive modelling of European Sea Bass (Dicentrarchus labrax) applying chemical methods and electronic nose. Lebensmittel-Wissenschaft Technologie, 42:977-984.
6. Di Egidio V., Sinelli N., Limbo S., Torri L., Franzetti L., Casiraghi E. (2009). Evaluation of shelf-life of fresh-cut pineapple using FT-NIR and FT-IR spectroscopy. Postharvest Biology and Technology, 54:87-92.
7. Torri L., Piergiovanni L., Caldiroli E. (2008). Odour investigation of granular polyolefins for food flexible packaging by means of a sensory panel and an electronic nose. Food Additives and Contaminants. Part B, 4:490-502.
8. Limbo S., Torri L., Piergiovanni L. (2007). Light-induced changes in an aqueous b-carotene system stored under halogen and fluorescent lamps, affected by two oxygen partial pressures. Journal of Agriculture and Food Chemistry, 55:5238-5245.
9. Pastorelli S., Torri L., Valzacchi S., Rodriguez A., Limbo S., Simoneau C. (2007). SPME and sensors as a rapid method for the determination of hexanal in nuts. Food Additives and Contaminants. Part B, 11:1219-1225.

PIOCHI Maria
Technician of the Laboratory of Sensory Analysis at University of Gastonomic Sciences. She graduated in 2011 at the University of Florence in Food Science and Technology.

Role in the project
Maria Piochi will be involved in sensory analysis of new food products obtained by the incorporation of additives/ingredients recovered from wine-making.

 
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