Luisa Torri

Associate Professor of Food Science and Technology
AGR/15

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

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

 

BIOGRAPHY

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 obtained the National Scientific Qualification for 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.

 

INSTITUTIONAL POSITIONS

  • Rector’s Delegate for Research
  • 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
  • Member of the Ethics Committee

 

TEACHING ACTIVITY

  • Sensory analysis and Consumer Science [Undergraduate Degree in Gastronomic Sciences and Cultures]
  • Sustainable Novel Foods: Tradition, Production and Consumption [Undergraduate Degree in Gastronomic Sciences and Cultures]
  • Food Packaging [Undergraduate Degree in Gastronomic Sciences and Cultures]
  • Green Innovation in Food Technology and Food Chains [Graduate Degree in Food Innovation & Management]

 

MAIN INTERDISCIPLINARY RESEARCH AREA in UNISG

Perception and quality

 

SPECIFIC RESEARCH TOPICS

  • Food sensory evaluation
  • Consumer science
  • Chemosensory perception
  • Individual differences in perception
  • Novel foods
  • Sustainable food systems
  • Food shelf life
  • Food packaging
  • Electronic nose

 

RESEARCH PROJECTS UNISG

 

Publications Report >
ORCID >
SCOPUS >
Google Scholar >