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Assistant at the Center for Agriculture, Food and Environment (C3A) of the University of Trento
Research Group "Sensory Quality"
Department of Food Quality and Nutrition
Research and Innovation Centre
Fondazione Edmund Mach (FEM) - Via E. Mach 1, 38010 San Michele all'Adige (TN)
Room PRC 6026
Tel. +39 0461 615 660
E-mail danny.cliceri@gmail.com
Biography
Danny graduated in 2014 with a master’s degree in Food Science and Technology from the University of Florence (Italy). In 2018 he obtained the European PhD in Food Science and Technology (area Sensory and Consumer Sciences) at the University of Florence (Italy) with the thesis "Investigating new methodological approaches to study vegetables preference among consumers". During his PhD he visited the Food & Behaviors department, Bonduelle Corporate Research (France) and the Sensometric and consumer Universidad de la República (Uruguay). He participated in the EU-funded research project "VeggiEat" (FP7) and in the national project "Italian Taste" promoted by the Italian Society of Sensory Sciences.
Research activities
The main activity concerns the management of panels aimed at characterising and enhancing food products from a sensory point of view, with particular interest in products with a territorial connotation (honey, oil). Conduct studies on factors influencing consumer food preferences and behaviour, The European Commission, DG XIII, has published a report on the European Union’s research and development programme in the field of food safety. It scripting algorithms that employ traditional statistical methods and innovative data mining techniques. He is constantly providing revision work for the scientific journal Food Quality and Preference and advising on doctoral projects in the research group.
Teaching activities
2020: Lecturer of the lesson "Sensory analysis module" for the course "High training - Superior technician of kitchen and catering - VII and VIII edition", at ENAIP Trentino (Trento).
2019: Lecturer of the seminar "How much do you know about extra virgin olive oil?" for the event "La notte dei ricercatori", at MUSE - Museo della scienza (Trento).
2019: Lecturer of the practical lesson "Methods of sensory and consumer sciences" for the course "High Vocational Training Food and Drink sector", at the Edmund Mach Foundation (Trento).
2018: Lecturer of the seminars "Preference and influence factors" and "How the senses work", at MUSE - Museo della scienza (Trento).
2018: Lecturer at the seminar "New methodological approaches to investigate plant preferences among consumers", at the Edmund Mach Foundation (Trento).
2017: Lecturer of the lesson "Descriptive analysis module", for the course "Sensory Project Manager", at the Italian Society of Sensory Sciences (Florence).
2017: Lecturer of the lesson "Descriptive analysis" for the degree course in "Human Nutrition", at the University of Florence (Firenze).
2017: Lecturer of the lesson "Descriptive analysis" for the degree course in "Science and Food Technologies", at the University of Florence (Firenze).
Selected publications
Menghi, L., Khomenko, I., Pedrotti, M., Cliceri, D., Aprea, E., Endrizzi, I., Cavazzana, A., Biasioli, F., Giacalone, D., & Gasperi, F. (2020) Arousal influences olfactory abilities in adults with different degree of food neophobia. Scientific Reports, in press.
Cliceri, D., Spinelli, S., Dinnella, C., Ares, G., Monteleone, E. (2019). Consumer categorization of plant-based dishes: implications for promoting vegetable consumption. Food Quality and Preference, 76, 133-145 Link
Cliceri, D., Spinelli, S., Dinnella, C., Prescott, J., Monteleone, E. (2018). The influence of psychological traits, beliefs and sensory responsiveness on implicit attitudes toward plant- and animal-based dishes among vegetarians, flexitarians and omnivores. Food Quality and Preference, 68, 276-291 Link
Cliceri, D., Petit, E., Garrel, C., Monteleone, E., & Giboreau, A. (2018). Effect of glass shape on subjective and behavioral consumer responses in a real context of drinking consumption. Food Quality and Preference, 64, 187-191 Link
Cliceri, D., Dinnella, C., Monteleone, E., Depezay, L., Morizet, D., Giboreau, A., Appleton, K., & Hartwell, H. (2017). Exploring salient dimensions in a free sorting task: a cross-country study on elderly populations. Food Quality and Preference, 60, 19-30 Link
Monteleone, E., Spinelli, S., Dinnella, C., [...], Cliceri, D. et al. (2017). Exploring influences on food choice in a large population sample: the Italian Taste Project. Food Quality and Preference, 59, 123–140 Link
Dinnella, C., Morizet, D., Masi, C., Cliceri, D., Depezay, L., Appleton, K. M., Giboreau, A., Perez-Cueto, F. J. A., Hartwell, H., & Monteleone, E. (2016). Sensory determinants of stated liking for vegetable names and actual liking for canned vegetables: a cross-country study among European adolescents. Appetite, 107, 339-347 Link
Menghi, L., Khomenko, I., Pedrotti, M., Cliceri, D., Aprea, E., Endrizzi, I., Cavazzana, A., Biasioli, F., Giacalone, D., & Gasperi, F. (2020) Arousal influences olfactory abilities in adults with different degree of food neophobia. Scientific Reports, in press.
Cliceri, D., Spinelli, S., Dinnella, C., Ares, G., Monteleone, E. (2019). Consumer categorization of plant-based dishes: implications for promoting vegetable consumption. Food Quality and Preference, 76, 133-145 Link
Cliceri, D., Spinelli, S., Dinnella, C., Prescott, J., Monteleone, E. (2018). The influence of psychological traits, beliefs and sensory responsiveness on implicit attitudes toward plant- and animal-based dishes among vegetarians, flexitarians and omnivores. Food Quality and Preference, 68, 276-291 Link
Cliceri, D., Petit, E., Garrel, C., Monteleone, E., & Giboreau, A. (2018). Effect of glass shape on subjective and behavioral consumer responses in a real context of drinking consumption. Food Quality and Preference, 64, 187-191 Link
Cliceri, D., Dinnella, C., Monteleone, E., Depezay, L., Morizet, D., Giboreau, A., Appleton, K., & Hartwell, H. (2017). Exploring salient dimensions in a free sorting task: a cross-country study on elderly populations. Food Quality and Preference, 60, 19-30 Link
Monteleone, E., Spinelli, S., Dinnella, C., [...], Cliceri, D. et al. (2017). Exploring influences on food choice in a large population sample: the Italian Taste Project. Food Quality and Preference, 59, 123–140 Link
Dinnella, C., Morizet, D., Masi, C., Cliceri, D., Depezay, L., Appleton, K. M., Giboreau, A., Perez-Cueto, F. J. A., Hartwell, H., & Monteleone, E. (2016). Sensory determinants of stated liking for vegetable names and actual liking for canned vegetables: a cross-country study among European adolescents. Appetite, 107, 339-347 Link
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