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Reseacher
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 6121
E-mail lara.fontana@fmach.it
Biography
Lara graduated in Neuroscience in 2019 from the University of Trento with a thesis on top-processesdown in olfactory perception conducted at the Sensory Cognitive Interaction Laboratory of the University of Stockholm (Sweden). She then obtained his PhD in Cognitive and Brain Sciences at the Center for Mind/Brain Sciences (University of Trento) in 2023. During her PhD she has explored topics related to chemical senses and multisensory perception (olfactory-visual interaction), using neuroscientific methods such as the Eye Tracker.
Reseach activities
Lara is currently working on the European project Promedlife (Novel food products for the PROmotion of MEDiterranean LIFEstyle and healthy diet) which aims to promote adherence to the Mediterranean diet and a healthy lifestyle. Lara is working on a study of intervention aimed at students (14-16 years) in three countries of the Mediterranean basin (Italy, Greece and Tunisia). During these interventions, sensory and nutritional educational modules will be proposed. Positive outcomes expected from sensory/nutritional education will be evaluated through new food acceptability testing (healthy and tasty snacks prepared with ingredients of Mediterranean cuisine) and various questionnaires.
Teaching activities
Teaching support activities - General Psychology course (Department of Psychology and Cognitive Sciences, University of Trento).
Selected publications
Fontana, L., Albayay, J., Fernández-Prieto, I., Zampini, M. (2022). Olfactory habituation to food and nonfood odours. Quarterly Journal of Experimental Psychology. Link
Albayay, J., Fontana, L., Parma, V., Zampini, M. (2022). Chemosensory Dysfunction in Long-Term COVID-19 Assessed by Self-Reported and Direct Methods. Life. Link
Fontana, L., Albayay, J., Vlachou, I., Zampini, M. (2023). The effect of perceived odour edibility induced via conditioning on olfactory habituation. Food Quality and Preference. Link
Pierzchajlo, S., Jernsäther, T., Fontana, L., Almeida, R., Olofsson, J. (2024). Olfactory categorization is shaped by a transmodal cortical network for evaluating perceptual predictions. Journal of Neuroscience. Link
Fontana, L., Albayay, J., Fernández-Prieto, I., Zampini, M. (2022). Olfactory habituation to food and nonfood odours. Quarterly Journal of Experimental Psychology. Link
Albayay, J., Fontana, L., Parma, V., Zampini, M. (2022). Chemosensory Dysfunction in Long-Term COVID-19 Assessed by Self-Reported and Direct Methods. Life. Link
Fontana, L., Albayay, J., Vlachou, I., Zampini, M. (2023). The effect of perceived odour edibility induced via conditioning on olfactory habituation. Food Quality and Preference. Link
Pierzchajlo, S., Jernsäther, T., Fontana, L., Almeida, R., Olofsson, J. (2024). Olfactory categorization is shaped by a transmodal cortical network for evaluating perceptual predictions. Journal of Neuroscience. Link
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