DIGI-GASE - Key Persons
Carol Povigna is the Pollenzo Food Lab Coordinator. Graduated in Gastronomic Sciences at UNISG, she ...More
Dario Leone is the head of the " Cinema Lab " Department. Director, author, organizer, a...More
Dario Leone is the head of the " Cinema Lab " Department. Director, author, organizer, audiovisual operator, video editor of commercials and cultural / anthropological / food culture and innovation documentaries.
Gabriella Morini is Assistant Prof. of Taste and Food Sciences and the Scientific Responsible of the...More
Gabriella Morini is Assistant Prof. of Taste and Food Sciences and the Scientific Responsible of the Pollenzo Food Lab. Director, Master of Applied Gastronomy_Culinary Arts. Member of the Scientific Council of CREA (Council for Research in Agriculture and Analysis of the Agrarian Economy, Italian Ministry of Agriculture, Food, Forestry and Tourism). Member of the Advisory Board Nordic Food Lab, Copenhagen (Denmark), untill its closing in 2018. In 2004 she participated in the design and organization of the new three-year university degree course in Gastronomic Sciences. At UNISG she is teaching Molecular & Taste Sciences, among the basic disciplines that prepare students for the profession of Gastronome, developing skills on the composition of foods, the nutritional and sensory relevance of macro and micronutrients, for the development of recipes and products with high innovation, quality control, nutritional analysis of the offer, etc.
Luisa Torri is Associate Prof. of Food Science and Technology, Director of the Sensory Analysis Labo...More
Luisa Torri is Associate Prof. of Food Science and Technology, Director of the Sensory Analysis Laboratory and Director of Research and Third Mission at the University of Gastronomic Sciences. 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", "Sustainable novel foods: tradition, production and consumption" and "Food packaging". She coordinates the educational activities of the "Food Science and Technology" area. She is member of the board of the Italian Sensory Science Society (SISS) and of the Italian Scientific Group of Food Packaging (GSICA). She is member of the working groups "Taste Sensitivity", "Education", and "PDO" of the European Sensory Science Society (E3S). She has published over 140 scientific papers, conference proceedings and technical handbooks.
Maria Giovanna Onorati is an Associate Prof. of Sociology of Cultural and Communicative Processes at the University of Gastronomic Sciences, where she is also the Coordinator of the University's Third Cultural and Social Mission - Public engagement. She is also the Rector's Delegate to Anti-Discrimination Politics, Diversity Management, and Gender Politics. She has coordinated a number of European research and education projects in the fields of lifelong learning and vocational education and training, with special focus on cross-cultural communication, social inclusion and intercultural competences.
Maria Giovanna Onorati is an Associate Prof. of Sociology of Cultural and Communicative Processes at...More
Maria Piochi is Assistant Prof. of Food Science and Technology. She is performing research in the fi...
Nahuel Buracco is the Pollenzo Food Lab Co-Coordinator. After his participation at the Master of Slo...More