Phone: +39 0172 458569
University of Gastronomic Sciences | Pollenzo Campus
Piazza Vittorio Emanuele, 9
fraz. Pollenzo – 12042 Bra (Cn) – Italy
Chiara Chirilli (S. Maria C. V., 1994) is a PhD candidate enrolled in the course in Ecogastronomy, Food Sciences and Cultures at the University of Gastronomic Sciences of Pollenzo. For the PhD she carries out research in the field of sensory perception of food and consumer preferences.
In 2017 she obtained a three-year degree in Food Technology at the University of Naples Federico II and in 2019 she graduated “cum laude” at Università Cattolica del Sacro Cuore Piacenza in the master’s course in Food Science and Technology, with a thesis on the production of antioxidant fibers from fruit processing by-products.
From 2020 to 2022 she collaborates as a research fellow at the University of Gastronomic Sciences of Pollenzo on the PRIME project – Innovative processes and products of green chemistry. The research activity envisaged the estimation of the sensory shelf life of fresh foods preserved in innovative packaging; the comparison of different agroecological practices for the management of spontaneous plants in organic farming and in validating biodegradable mulch sheets; the identification of indicators for monitoring the impact of the project with a view to a circular economy for food.
Since October 2022 she is a research fellow for the FEAST project – Food systems that support transitions towards healthy and sustainable diets which has the aim of supporting a correct transition of the EU towards healthy diets produced by sustainable food systems.
MAIN INTERDISCIPLINARY RESEARCH AREA in UNISG
Perception and quality
SPECIFIC RESEARCH TOPICS
- Food science and technology
- Behaviors and food preferences
- Sustainable food systems
- Circular Economy
UNISG RESEARCH PROJECTS
- PRIME – Innovative Processes and Products of Green Chemistry
- FEAST – Food systems that support transitions to hEalthy And Sustainable dieTs