Point of contact at UniTrento
prof.ssa Flavia Gasperi (coordinator)
dr.. Danny Cliceri (research fellowship holder, SISTERS project)
dr. Camila Cosettin (Phd student)
dr. Erika Bongiovì  (Phd student)
dr. Fatemeh Izadfar  (Phd student)

Point of contact at FEM
dr. Franco Biasioli
dr. Isabella Endrizzi
dr. Michele Pedrotti

The research unit develops and applies multidisciplinary methodologies for the objective definition of perceptible quality and the understanding of consumer responses. The goal is to support agri-food innovation by enhancing sustainability and health profiles in response to an increasingly demanding market.

Activities focus on multisensory mechanisms and the biological, psychological, and genetic factors underlying perception and individual preferences. In parallel, the unit investigates the sensory characterization of products and consumer responses to identify choice drivers and barriers toward healthy and sustainable dietary regimes.

The unit adopts an integrated approach that combines:

  • Sensory & Consumer Science methods: panel and consumer tests, study of aroma release using dynamic methods and in vivo analysis, study of food choice through online surveys and eye-tracking technique.
  • Analysis of phenotypic and genetic variants and the oral microbiome in relation to perception and dietary patterns.
  • Instrumental characterization: analysis of chemical compounds and physical-structural properties, exploring their relationship with the sensory profile.

The expected results concern the understanding of the complex interactions between biological and cognitive factors, genetics, the microbiome, and dietary habits. These insights will drive the development of innovative production processes and the creation of personalized food products tailored to the specific needs and expectations of different consumer segments.

Research Lines:

  • Investigating food perception in relation to genetic and physiological indices and the role of the oral microbiome in dietary patterns.
  • Analyzing psychological and cognitive factors that drive the choice of sustainable products and the acceptance of innovative food technologies.
  • Analyzing aroma release and choice processes through the integration of sensory and instrumental methods (in vivo aroma release) with implicit measurements (eye-tracking and physiological responses).
  • Supporting the development of new products and technologies through integrated sensory and instrumental characterization