{"id":7257,"date":"2012-06-25T15:53:07","date_gmt":"2012-06-25T13:53:07","guid":{"rendered":"https:\/\/www.unisg.it\/?post_type=docenti&p=7257"},"modified":"2026-03-27T14:43:54","modified_gmt":"2026-03-27T13:43:54","slug":"luisa-torri","status":"publish","type":"docenti","link":"https:\/\/www.unisg.it\/en\/docenti\/luisa-torri\/","title":{"rendered":"Luisa Torri"},"content":{"rendered":"\n

Biography<\/h4>\n\n\n
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She obtained her Master Degree in Food Science and Technology (2002) and her PhD in Food Biotechnology (2008) at the University of Milan.<\/p>\n\n\n\n

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 \u201cSensory Analysis and Consumer Science\u201d, \u201cLaboratory of gastronomic measurements\u201d, \u201cSensory analysis of wine\u201d, \u201cBeer tasting\u201d, \u201cSustainable novel foods: tradition, production and consumption\u201d and \u201cFood packaging\u201d. Coordinates the educational activities of the \u201cFood Science and Technology\u201d area.<\/p>\n\n\n\n

In 2018, she became associate professor of Food Technologies and in 2023 full professor.<\/p>\n\n\n\n

She is a member of the Advisory Committee and President of the \u2018Sensory Project Manager\u2019 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.<\/p>\n\n\n\n

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).<\/p>\n\n\n\n

She is author of over 150 national and international publications.<\/p>\n\n<\/div>\n <\/div>\n\n\n

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Institutional Positions<\/h4>\n\n\n
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Prorector<\/p>\n\n\n\n

Director of the Sensory Analysis Lab<\/p>\n\n\n\n

Board Member of PhD program in \u201cEcogastronomy, Food Sciences and Cultures\u201d<\/p>\n\n\n\n

Member of the Review Group for the Undergraduate Degree in Gastronomic Sciences and Cultures<\/p>\n\n<\/div>\n <\/div>\n\n\n

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Teaching Activity<\/h4>\n
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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]<\/p>\n\n\n\n

Food Packaging [Undergraduate Degree in Gastronomic Sciences and Cultures]<\/p>\n\n\n\n

Green Innovation in Food Technology and Food Chains [Graduate Degree in Food Innovation & Management]<\/p>\n\n<\/div><\/div>\n\n

Main Interdisciplinary Research Area in UNISG<\/h4>\n
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Quality and Innovation<\/a><\/p>\n\n<\/div><\/div>\n\n

Specific Research Topics<\/h4>\n
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