SENSORY LAB
F E M
S E N S O R Y - I N S T R U M E N T A L - S T A T I S T I C A N A L Y S I S
The Sensory Analysis Laboratory belongs to the Research Unit "Sensory Quality" (QS) of the Edmund Mach Foundation (FEM).
Our mission is the development and the application of cutting-edge and multidisciplinary methods to investigate the quality of food in order to understand and predict consumers’ choices.
Activity aimed at the detailed sensorial characterization of new apple selections, comparing them with some reference cultivars.
Optimization of the cheese evaluation system supported by the expert jury with a descriptive panel.
The research activities are supported by different practical projects and their goals are the innovation of products and processes in the agri-food sector and the enhancement of typical products of Trentino economy's interest.
· 300 square meters of total area.
· 22 computerized cabins.
· Classroom with 48 tasting stations.
· Room for training the panel with an area equipped with individual cabin in order to perform cognitive behavioral tests.
· Room for sample preparation.
· Analysis laboratory.
Franco Biasioli - TEAM LEADER
Isabella Endrizzi - TECNOLOGIST
Emanuela Betta - TECNICIAN
Jessica Zambanini - TECNICIAN
Iuliia Khomenko – TECNICIAN
Danny Cliceri – RESEARCHER
Elena Santoro – TECNOLOGIST
Flavia Gasperi - PROFESSOR AT THE UNIVERSITY C3A (UNITN)
Eugenio Aprea - PROFESSOR AT THE UNIVERSITY C3A (UNITN)
Riccardo Bottiroli - PhD STUDENT
Kumar Manjeet - PhD STUDENT (2018-2020)
Karina Gonzales Estanol - PhD STUDENT (2019-2022)
Leonardo Menghi - PhD STUDENT (2019-2022)
Michele Ricci - PhD STUDENT (2019-2022)
Matteo Tonezzer - PhD STUDENT (2019-2022)
COLLABORATORS
Michele Pedrotti (WUR)
Brian Farneti (FEM)
Luca Cappellin (UNIPD)
C O N T A c t u s
The Sensory Lab is on the ground floor of the Palazzo della Ricerca e della Conoscenza (PRC) of the Research and Innovation Centre (CRI) at the Edmund Mach Foundation.
Tel. +39 0461 615320 / +39 0461 6153188 laboratorio.sensoriale@fmach.it
