being updated
Isabella Endrizzi
Technologist
Sensory Quality Research Group
Food Quality and Nutrition Department
Research and Innovation Centre
Fondazione Edmund Mach (FEM), Via E. Mach 1 - 38010 San Michele all'Adige (TN) Italy
PRC room 6025
Tel. +39 0461 615 388
E-mail isabella.endrizzi@fmach.it
Biography
She has graduated in Demographic and Social Statistical Science in 2003 at the University of Padua (Italy). After the degree, she has started to work in the agri-food field with the Sensory Quality group of Fondazione Edmund Mach, focusing on the topics of sensory analysis and on consumer studies, and taking part in several research investigations on different food matrices under the supervision of Flavia Gasperi. In 2008, she has achieved a Ph.D. in Statistical Methods for Scientific Research with the thesis ‘Clustering of variables around latent components: An application in consumer science’.
Research Activities
Her main activity relates to consumer studies and, in particular, to the treatment of sensory, instrumental, and social data, and to their correlation through traditional statistical methods and innovative data mining techniques.
During the doctorate, she has worked in two prestigious European research centres: the Campden BRI (Chipping Campden, UK), where she investigated the reliability control of a sensory panel in an inter-laboratory testing context, and the ENITIAA-INRA (Nantes, F), where she mainly worked on variables grouping methods, the deepening of which became her Ph.D. thesis topic.
Teaching Activities
2016: Lecturer for the course intitled "Approfondimenti di analisi sensoriale e descrittiva dei vini" (3rd Bachelor in Viticulture and Oenology, Fondazione Mach and University of Trento)
2016: Lecturer Assitant for sensory analysis courses (4th year of technical degree on agri-food transformation, Fondazione Mach agricultural highschool)
2013: Lecturer of "Sensory Analysis" for the PhD summer school of CORNUCOPIA program (course on oenology and wine yeasts)
2012/2013: Lecturer of “Principles of Experimental Design” (1 credit) in the summer school programme for graduate students of Viticulture and Oenology, University of Trento/Udine
2012/2013: Lab lecturer in practice classes of “Sensory analysis or technical tasting?” (1 credit) in the summer school programme for graduate students of Viticulture and Oenology, University of Trento/Udine
2003/2004-2011/2012: Lab lecturer in practice classes for Sensory Analysis course (4 credits), Master of Viticulture and Oenology, University of Trento/Udine
2011/2012: Lab lecturer in practice classes of “Elements of Sensory Analysis” (1 credit) in the masters programmes for graduate students in Management of Wine-growing and Wine-producing System “The wines of origin and the protection of local designations” (2010/2011).
2009/2010: Lab lecturer in practice classes of “Elements of Sensory Analysis” (1 credit) in the masters programmes for graduate students in Management of Wine-growing and Wine-producing System “The sparkling wines” (2009/2010).
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
