being updated
Leonardo Menghi
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 6026
Tel. +39 0461 615 660
E-mail leonardo.menghi@fmach.it
Biography
In December 2012, I achieved my bachelor degree in Nutritional Science at the University of Urbino with a thesis entitled: Physiopathology of the coeliac disease: role of zonulin of the gut microbiota.
In July 2016, I achieved my master degree in Food Science at the University of Florence.
My MSc thesis aimed to investigate the role of sensory/hedonic expectations and psychological traits (e.g food neophobia) on expected liking for vegetable-based dishes. My internship (9 months) was spent inside the Sensory Laboratory at GESAAF, University of Florence.
Since February 2017 I have been working as Technologist at Sensory Quality unit, DQAN, FEM.
Research activity
My research activity is mainly focused on studying the characterization of sensory quality of typical products and on assessing sensory panel performances through univariate and multivariate data analysis techniques.
Research interests
Sensory techniques based on trained and consumer panels.
Uni/Multivariate Data Analysis.
Analyzing Sensory Panel performance.
Consumer Science.
Understanding individual differences on sensory perception.
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
