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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)
Selected publications
Moretton, M., Cattaneo, C., Mosca, A.C., Proserpio, C., Anese, M., Pagliarini, E., Pellegrini, N. (2023). Identification of desirable mechanical and sensory properties of bread for the elderly. Food Quality and Preference, 104, 104716.Moretton, M., Alongi, M., Renoldi, N., Anese, M. (2023). Steering protein and carbohydrate digestibility by food design to address elderly needs: the case of pea protein enriched bread. LWT - Food Science and Technology, 190, 115530.Moretton, M., Alongi, M., Melchior, S., Anese, M. (2023). Adult and elderly in vitro digestibility patterns of proteins and carbohydrates as affected by different commercial bread types. Food Research International, 167, 112732.Melchior, S., Moretton, M., Alongi, M., Calligaris, S., Nicoli, M. C., Anese, M. (2023) Comparison of protein in vitro digestibility under adult and elderly conditions: The case study of gluten, pea, rice, and whey proteins. Food Research International, 163, 112147.Mosca, A. C., Moretton, M., Angelino, D., Pellegrini, N. (2022). Effect of gluten and spreads on the oral processing behavior of breads. Food Chemistry, 373, 131615.Calligaris, S., Moretton, M., Melchior, S., Mosca, A. C., Pellegrini, N., Anese, M. (2022). Designing food for the elderly: the critical impact of food structure. Food & Function, 13, 6467. 7.Melchior, S., Moretton, M., Calligaris, S., Manzocco, L., Nicoli, M. C. (2022). High pressure homogenization shapes the techno-functionalities and digestibility of pea proteins. Food and Bioproducts Processing, 131, 77-85. 8.Plazzotta S., Moretton M., Calligaris S., Manzocco L. (2021). Physical, chemical, and techno-functional properties of soy okara powders obtained by high pressure homogenization and alkaline-acid recovery. Food and Bioproducts Processing, 128, 95-101.
Moretton, M., Cattaneo, C., Mosca, A.C., Proserpio, C., Anese, M., Pagliarini, E., Pellegrini, N. (2023). Identification of desirable mechanical and sensory properties of bread for the elderly. Food Quality and Preference, 104, 104716.Moretton, M., Alongi, M., Renoldi, N., Anese, M. (2023). Steering protein and carbohydrate digestibility by food design to address elderly needs: the case of pea protein enriched bread. LWT - Food Science and Technology, 190, 115530.Moretton, M., Alongi, M., Melchior, S., Anese, M. (2023). Adult and elderly in vitro digestibility patterns of proteins and carbohydrates as affected by different commercial bread types. Food Research International, 167, 112732.Melchior, S., Moretton, M., Alongi, M., Calligaris, S., Nicoli, M. C., Anese, M. (2023) Comparison of protein in vitro digestibility under adult and elderly conditions: The case study of gluten, pea, rice, and whey proteins. Food Research International, 163, 112147.Mosca, A. C., Moretton, M., Angelino, D., Pellegrini, N. (2022). Effect of gluten and spreads on the oral processing behavior of breads. Food Chemistry, 373, 131615.Calligaris, S., Moretton, M., Melchior, S., Mosca, A. C., Pellegrini, N., Anese, M. (2022). Designing food for the elderly: the critical impact of food structure. Food & Function, 13, 6467. 7.Melchior, S., Moretton, M., Calligaris, S., Manzocco, L., Nicoli, M. C. (2022). High pressure homogenization shapes the techno-functionalities and digestibility of pea proteins. Food and Bioproducts Processing, 131, 77-85. 8.Plazzotta S., Moretton M., Calligaris S., Manzocco L. (2021). Physical, chemical, and techno-functional properties of soy okara powders obtained by high pressure homogenization and alkaline-acid recovery. Food and Bioproducts Processing, 128, 95-101.
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