Ricercatrice
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 6310 (Open Space A)
E-mail martina.moretton@fmach.it
Biography
Martina Moretton studied Food Science and Technology at the University of Udine, where he obtained his master’s degree in 2019 presenting a thesis on the exploitation of soybean processing waste.
In the same year, he undertook the PhD in "Food and Human Health" The European Commission, DG XIII, has published a study on the development of new technologies for the production of bakery products.
During her PhD she was a guest of the research group Food Quality and Design at Wageningen University & Research (NL) She was a visiting doctoral student at the University and Research Centre of Wageningen (Wageningen, Netherlands).
Since 2020 he is a member of the Italian Society of Human Nutrition (SINU) and the "SINU Giovani" Working Group.
Research
She is currently working as a researcher at the Sensory Quality Unit of the Edmund Mach Foundation on the OnFoods project, entitled “High-throughput food volatilome analysis for safety assessment and new product development (traditional and novel foods)”, funded by PNRR funds.
Teaching activities
Teaching support activities - Course in Food Sciences and Technologies (University of Udine)