Luisa Torri

Associate Professor of Food Science
Research Director

Phone: +39 0172 458509
Fax: +39 0172 458500
Email: l.torri@unisg.it

University of Gastronomic Sciences | Pollenzo Campus
Piazza Vittorio Emanuele, 9
fraz. Pollenzo – 12042 Bra (Cn) – Italy


Biography
Luisa Torri holds a five-year undergradate degree in food science and technology (2002) and a research doctorate in food biotechnology (2008) from the University of Milan. There, starting in 2003, she examined a number of issues related to food packaging, including the effectiveness of packaging in protecting food from light-related oxidation, as well as the evaluation of shelf life of packaged foods using technical instruments (electronic nose, image analysis).
Since 2008, Professor Torri has been a researcher at the University of Gastronomic Sciences, teaching courses in Sensory Analysis, Gastronomic Measurements, and Beer Tasting. She has also been developing collaborative projects with other research institutions and private companies whose work focuses on food sensory analysis and consumer sciences.

Courses

  • Sensory Analysis (undergraduate program)
  • Gastronomic Measurements (undergraduate program)
  • Beer Tasting (undergraduate program)
  • Food Sensory Analysis (Master program)

Major Research Areas

  • Sensory analysis of food and beverage products
  • Characterization of food and evaluation of shelf life using technical instruments (electronic nose, image analysis)
  • Evaluation of non-reactive atmosphere packaging in the conservation of foods

Key Publications

  • TORRI L., Jeon S.Y., Piochi M., Morini G., Kim K.O. (2017). Consumer perception of balsamic vinegar: A cross-cultural study between Korea and Italy. FOOD RESEARCH INTERNATIONAL, vol. 91; p. 148-160. Abstract >
  • Lavelli V., Sri Harsha P.S.C., Piochi M., TORRI L. (2017). Sustainable recovery of grape skins for use in an apple beverage with antiglycation properties.  INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 52; p. 108-117. Abstract >
  • TORRI L., Frati A., Ninfali P., Mantegna S., Cravotto G., Morini G. (2016). Comparison of reduced sugar high quality chocolates sweetened with stevioside and crude stevia “green” extract. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, in press (early view dal 24 ottobre 2016). Abstract >
  • Lavelli V., TORRI L., Zeppa G., Fiori L., Spigno G. (2016).  Recovery of winemaking by-products for innovative food application – A review. ITALIAN JOURNAL OF FOOD SCIENCE, vol. 28; p. 542-564.  Abstract >
  • TORRI L., Salini S. (2016). An itinerant sensory approach to investigate consumers’ perception and acceptability at a food exhibition. FOOD RESEARCH INTERNATIONAL, vol. 90; p. 91-99,  ISSN: 0963-9969.  Abstract >
  • TORRI L., Piochi M. (2016).  Sensory methods and electronic nose as innovative tools for the evaluation of the aroma transfer properties of food plastic bags. FOOD RESEARCH INTERNATIONAL, vol. 85; p. 235-243. Abstract >
  • Migliorini P., Spagnolo S., TORRI L., Arnoulet M., Lazzerini G., Ceccarelli S. (2016).  Agronomic and quality characteristics of old, modern and mixture wheat varieties and landraces for organic bread chain in diverse environments of northern Italy.  European Journal of Agronomy, vol. 79; p. 131-141. Abstract >
  • Marchiani R., Bertolino M., Belviso S., Giordano M., Ghirardello D., TORRI L., Piochi M., Zeppa G. (2016). Yogurt enrichment with grape pomace.  Effect of grape cultivar on physico-chemical, microbiological and sensory properties. JOURNAL OF FOOD QUALITY, vol.  39; p. 77-89, ISSN: 1745-4557. Abstract >
  • TORRI L., Piochi M.,  Marchiani R., Zeppa G.,  Dinnella, C., Monteleone E.  (2016). A sensory- and consumer based approach to optimize cheese enrichment with grape skin powders. JORUNAL OF DAIRY SCIENCE, vol. 99; p. 194-204, ISSN: 0022-0302. Abstract >
  • TORRI, L., Piochi, M., Lavelli, V., Monteleone, E. (2015). Descriptive sensory analysis and consumers’ preference for dietary fibre- and polyphenol- enriched tomato purees obtained using winery by-products.  LWT – FOOD SCIENCE AND TECHNOLOGY, vol. 62; p. 294-300, ISSN: 0023-6438. Abstract >
  • Dal Bello, B., TORRI L., Piochi M., Zeppa G. (2015). Healthy yogurt fortified with omega-3 from vegetable sources. JOURNAL OF DAIRY SCIENCE, vol. 98; p. 8375-8385, ISSN: 0022-0302. Abstract >
  • Endrizzi I., TORRI L., Corollaro M.L., Demattè M.L., Aprea E., Charles M., Biasioli F., Gasperi F. (2015). A conjoint study on apple acceptability: sensory characteristics and nutritional information.  FOOD QUALITY AND PREFERENCE, vol. 40; p. 39-48, ISSN: 0950-3293. Abstract >
  • TORRI L., Rinaldi M., Chiavaro M. (2014). Electronic nose evaluation of volatile emission of Chinese teas: From leaves to infusions. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 49; p. 1315-1323, ISSN: 1365-2621. Abstract >
  • Marti, A., TORRI, L., Casiraghi, M.C., Franzetti, L., Limbo, S., Morandin, F., Quaglia, L., Pagani, M.A. (2014). Wheat germ stabilization by heat-treatment or sourdough.fermentation: effects on dough rheology and bread properties. LWT – FOOD SCIENCE AND TECHNOLOGY, vol. 59; p. 1100-1106, ISSN: 0023-6438. Abstract >
  • Dinnella, C., TORRI L., Caporale G., Monteleone E. (2014). An exploratory study of sensory attributes and consumer traits underlying liking for and perceptions of freshness for ready to eat mixed salad leaves in Italy. FOOD RESEARCH INTERNATIONAL, vol. 59; p 108-116, ISSN: 0963-9969. Abstract >
  • Lavelli V., Sri Harsha S.P.C., TORRI L., Zeppa G. (2014). Use of winemaking by-products as an ingredient for tomato puree: The effect of particle size on product quality. FOOD CHEMISTRY, vol. 152; p. 162-168, ISSN: 0308-8146. Abstract >
  • Rizzo V., TORRI L., Licciardello F., Piergiovanni L., Muratore G. (2014). Quality changes in extra virgin olive oil packaged in coloured PET bottles stored under different lighting conditions. PACKAGING TECHNOLOGY AND SCIENCE, Vol. 27; p 437-448, ISSN: 1099-1522. DOI: 10.1002/pts.2044. Abstract >
  • TORRI L., Migliorini P., Masoero G. (2013). Sensory test vs. electronic nose and/or image analysis of whole bread produced with old and modern wheat varieties adjuvanted by means of the mycorrhizal factor. FOOD RESEARCH INTERNATIONAL, vol. 54; p.1400-1408, ISSN: 0963-9969. Abstract >
  • TORRI L., Dinnella C., Recchia A., Naes T., Tuorila H., Monteleone E. (2013). Projective Mapping for interpreting wine aroma differences as perceived by naïve and experienced assessors. FOOD QUALITY AND PREFERENCE, vol. 29; p. 6-15, ISSN: 0950-3293.
  • TORRI L., Noble A., Heymann H. (2013). Exploring American and Italian consumer preferences for Californian and Italian red wines. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol. 93; p. 1852–1857, ISSN: 1097-0010. Abstract >
  • Heymann H., Machado B., TORRI L., Robinson A.L. (2012). How many judges should one use for sensory descriptive analysis? JOURNAL OF SENSORY STUDIES, vol. 27; p. 111-122, ISSN: 0887-8250. Abstract >
  • Limbo, S., TORRI, L., Adobati, A., Piergiovanni, L. (2011). Investigation of optical and geometrical package features in photo-oxidation decay of a semi-hard cheese. ITALIAN JOURNAL OF FOOD SCIENCE, 23 (special issue), p. 68-71. Abstract >
  • Rizzo, V., TORRI, L., Muratore, G. (2011). The influence of lighting on shelf-life of extra virgin olive oil packaged in coloured PET bottles. ITALIAN JOURNAL OF FOOD SCIENCE 23 (special issue), p. 30-33. Abstract >
  • Sinelli, N., Limbo, S., Casiraghi, E., TORRI, L. (2011). Spectroscopic techniques coupled with chemometric tools for the evaluation of light-induced oxidation in cheese. Italian Journal of Food Science 23, (special issue), p. 7-10. Abstract >
  • Lomastro, F., Limbo, S., TORRI, L., Franzetti, L., Piergiovanni, L. (2011). Influence of package size feature on the quality decay of songino (valerianella locusta (L.) laterr). ITALIAN JOURNAL OF FOOD SCIENCE, 23 (special issue.), p. 17-20. Abstract >
  • TORRI L., Sinelli N., Limbo S. (2010). Shelf life evaluation of fresh-cut pineapple by using an electronic nose. POSTHARVEST BIOLOGY AND TECHNOLOGY, vol. 56; p. 239-245, ISSN: 0925-5214. Abstract >
  • 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 spectroscopy. MEAT SCIENCE, vol. 86; p. 748-752, ISSN: 0309-1740. Abstract >
  • 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, vol. 84; p. 129-136, ISSN: 0309-1740. Abstract >
  • 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, vol. 42; p. 977-984, ISSN: 0023-6438. Abstract >
  • TORRI L., Limbo S., Piergiovanni L. (2009). Light induced changes on a meat model system. ITALIAN JOURNAL OF FOOD SCIENCE, vol. Special issue, p. 217-220, ISBN/ISSN: 1120-1770. Abstract >
  • 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, vol. 54; p. 87-92, ISSN: 0925-5214.
  • Riva M., Sinelli N., TORRI L., Limbo S. (2009). Predictive modelling of the freshness of minced beef meat stored in modified packaging at different temperatures. ITALIAN JOURNAL OF FOOD SCIENCE, vol. Special issue, p. 14-18, ISBN/ISSN: 1120-1770. Abstract >
  • Riva M., TORRI L. (2009). Pineapple shelf life evaluation using an electronic nose. ITALIAN JOURNAL OF FOOD SCIENCE, vol. Special issue, p. 242-246, ISBN/ISSN: 1120-1770. Abstract >
  • 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, vol. 4; p. 490-502, ISSN: 1939-3229. Abstract >
  • 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 AGRICULTURAL AND FOOD CHEMISTRY, vol. 55; p. 5238-5245, ISSN: 0021-8561. Abstract >
  • 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, vol. 11; p. 1219-1225, ISSN: 0265-203X. Abstract >
  • TORRI L., Piergiovanni L, Limbo S. (2007). Degradation of b-carotene in an aqueous medium exposed to fluorescent and halogen lights under different oxygen partial pressures. ITALIAN JOURNAL OF FOOD SCIENCE, vol. Special issue, p. 62-67, ISBN/ISSN: 1120-1770. Abstract >