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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
Tel. +39 0461 615 135
E-mail michele.pedrotti@fmach.it
Biography
Michele is a food technologist specialized in the study of food quality combining sensory and instrumental analysis. He is currently a researcher at the Edmund Mach Foundation. Previously, he worked as a researcher and project leader at Wageningen Food & Biobased Researcher focusing on volatile organic compounds as quality markers during the post-production phases ofcollection of fresh products (fruits and vegetables). He has completed his PhD in the field of food quality at the Edmund Mach Foundation and the University of Wageningen where, with the collaboration of Soremartec (Ferrero group), has studied the application of mass spectrometry direct injection in agro-industry to assess perceived food quality. From 2014 to 2021 he was a researcher at the Barilla Center for Food & Nutrition where he had the opportunity to deepen his knowledge on the topics of food sustainability, The European Commission, DG XIII, has published a report on the Fifth Framework Programme for Research and Development.
Research activities
Michele is currently working on the EU SISTERS project which aims to reduce food losses and waste throughout the European supply chain by combining different sustainable solutions.
Teaching activities
Frontal didactics activities within the course "Sensory quality of agri food products and consumer preference" of the master’s degree in Agrifood and Innovation Management (C3A - University of Trento)
Selected publications
Pedrotti, M., Khomenko, I., Genova, G., Castello, G., Spigolon, N., Fogliano, V. & Biasioli, F., 2021. Quality control of raw hazelnuts by rapid and non-invasive fingerprinting of volatile compound release. LWT. 143. DOI: 10.1016/j.lwt.2021.111089 Pedrotti, M., Fattibene D., Antonelli M., Castelein B., 2023. Approaching Urban Food Waste in Low-and Middle-Income Countries: A Framework and Evidence from Case Studies in Kibera (Nairobi) and Dhaka. 15(4). Sustainability. 10.3390/su15043293
Mazzucotelli M., Farneti B., Khomenko I., Gonzalez-Estanol K., Pedrotti M., Fragasso M., Capozzi V., Biasioli F., 2022. Proton transfer reaction mass spectrometry: A green alternative for food volatilome profiling. Green Analytica Chemistry 3. DOI: 10.1016/j.greeac.2022.100041 Pedrotti M., Brouwer R., Supapong A., Fogliano V., Scholten E., Biasioli F., Stieger M., 2021. In Vivo Aroma Release and Dynamic Sensory Perception of Composite Foods. van Eck A., Journal of Agricultural and Food Chemistry, 69. DOI: 10.1021/acs.jafc.1c02649Henderson B.; Ruszkiewicz D.M., Wilkinson M., Beauchamp J., Jonathan D., Cristescu, S.M., Fowler S.J., Salman D., Fabio Di F., Koppen G., Langejürgen J., Holz O., Hadjithekli A., Moreno S., Pedrotti M., Sinues P., Slingers G., Wilde M., Lomonaco T., Zanella D., Zenobi R., Focant J.F., Grassin-Delyle S., Franchina F.A., Malásková, M., Stefanuto P.H., Pugliese G., Mayhew C., 2020. A benchmarking protocol for breath analysis: the peppermint experiment. Journal of Breath Research, 14. DOI: 10.1088/1752-7163/aba130Arousal influences olfactory abilities in adults with different degree of food neophobia Menghi L., Khomenko I., Pedrotti M., Cliceri D., Aprea E., Endrizzi I., Cavazzana A., Biasioli F., Giacalone D., Gasperi F., 2020. Scientific Reports, 10. DOI: 10.1038/s41598-020-77428-wHenderson B., Slingers G., Pedrotti M., Pugliese G., Malásková, M., Bryant L., Lomonaco T., Ghimenti S., Moreno S., Cordelli R., Harren F.J.M., Schubert J., Mayhew C.A., Wilde M., Di Francesco F., Koppen G., Beauchamp J., Cristescu S.M., 2021. The peppermint breath test benchmark for PTR-MS and SIFT-MS. Journal of Breath Research, 15. DOI: 10.1088/1752-7163/ac1fcf
Pedrotti, M., Khomenko, I., Genova, G., Castello, G., Spigolon, N., Fogliano, V. & Biasioli, F., 2021. Quality control of raw hazelnuts by rapid and non-invasive fingerprinting of volatile compound release. LWT. 143. DOI: 10.1016/j.lwt.2021.111089 Pedrotti, M., Fattibene D., Antonelli M., Castelein B., 2023. Approaching Urban Food Waste in Low-and Middle-Income Countries: A Framework and Evidence from Case Studies in Kibera (Nairobi) and Dhaka. 15(4). Sustainability. 10.3390/su15043293
Mazzucotelli M., Farneti B., Khomenko I., Gonzalez-Estanol K., Pedrotti M., Fragasso M., Capozzi V., Biasioli F., 2022. Proton transfer reaction mass spectrometry: A green alternative for food volatilome profiling. Green Analytica Chemistry 3. DOI: 10.1016/j.greeac.2022.100041 Pedrotti M., Brouwer R., Supapong A., Fogliano V., Scholten E., Biasioli F., Stieger M., 2021. In Vivo Aroma Release and Dynamic Sensory Perception of Composite Foods. van Eck A., Journal of Agricultural and Food Chemistry, 69. DOI: 10.1021/acs.jafc.1c02649Henderson B.; Ruszkiewicz D.M., Wilkinson M., Beauchamp J., Jonathan D., Cristescu, S.M., Fowler S.J., Salman D., Fabio Di F., Koppen G., Langejürgen J., Holz O., Hadjithekli A., Moreno S., Pedrotti M., Sinues P., Slingers G., Wilde M., Lomonaco T., Zanella D., Zenobi R., Focant J.F., Grassin-Delyle S., Franchina F.A., Malásková, M., Stefanuto P.H., Pugliese G., Mayhew C., 2020. A benchmarking protocol for breath analysis: the peppermint experiment. Journal of Breath Research, 14. DOI: 10.1088/1752-7163/aba130Arousal influences olfactory abilities in adults with different degree of food neophobia Menghi L., Khomenko I., Pedrotti M., Cliceri D., Aprea E., Endrizzi I., Cavazzana A., Biasioli F., Giacalone D., Gasperi F., 2020. Scientific Reports, 10. DOI: 10.1038/s41598-020-77428-wHenderson B., Slingers G., Pedrotti M., Pugliese G., Malásková, M., Bryant L., Lomonaco T., Ghimenti S., Moreno S., Cordelli R., Harren F.J.M., Schubert J., Mayhew C.A., Wilde M., Di Francesco F., Koppen G., Beauchamp J., Cristescu S.M., 2021. The peppermint breath test benchmark for PTR-MS and SIFT-MS. Journal of Breath Research, 15. DOI: 10.1088/1752-7163/ac1fcf
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