Luisa Torri

She obtained her Master Degree in Food Science and Technology (2002) and her PhD in Food Biotechnology (2008) at the University of Milan.

In 2007, he began collaborating with the University of Gastronomic Sciences (UNISG) as head of the Sensory Analysis Laboratory. In 2008, she became assistant professor. Her main research areas concern the attitude of consumers towards sustainable innovative foods, individual differences in sensory perception, the impact of the sensory properties of food on the affective responses of consumers and the evaluation of the shelf-life of foods using instrumental techniques (electronic nose and image analysis). She teaches the courses of “Sensory Analysis and Consumer Science”, “Laboratory of gastronomic measurements”, “Sensory analysis of wine”, “Beer tasting”, “Sustainable novel foods: tradition, production and consumption” and “Food packaging”. Coordinates the educational activities of the “Food Science and Technology” area.

In 2018, she became associate professor of Food Technologies and in 2023 full professor.

She is a member of the Advisory Committee and President of the ‘Sensory Project Manager’ Commission of the Italian Society of Sensory Sciences, founding member and managing director of the Italian Scientific Food Packaging Group and member of the Italian Society of Food Science and Technology.

She has collaborated with several companies (Lavazza, Pernigotti, Rivoira, Barilla, Kraft, Ikea, Whirlpool, Pernigotti, Autogrill, Consorzio Terre di Montagna, Valverbe, Novi, Centrale del Latte di Brescia, Landlab, Farine Varvello, Devital Service, Ricrea, CIR Food, Life, Fratelli Branca Distillerie, Colussi Group, Fileni, Giunti Editore).

She is author of over 150 national and international publications.

Prorector

Director of the Sensory Analysis Lab

Board Member of PhD program in “Ecogastronomy, Food Sciences and Cultures”

Member of the Review Group for the Undergraduate Degree in Gastronomic Sciences and Cultures