Maria Piochi
PhD Dissertation: 21/02/2018
Curriculum: Food Science and Technology
Supervisor: Prof. Erminio Monteleone
Email: maria.piochi@unifi.it
Office address: Via Donizetti 6, 50144, Firenze
Phone: +39 055 2755501
Profile
I have a Master degree in Food Science and Technology obtained the faculty of Agriculture in Florence.
After the Master, I have been working at the University of Gastronomic Sciences in Pollenzo at the Sensory Analysis Laboratory. For my PhD project, I am currently studying food perception and individual variability in oral sensitivity.
More broadly, I am interested in sensory studies and consumer behavior.
Research interests and PhD project
Sensory studies, consumer behavior, food technology, perception, individual variability, oral sensitivity
Papers
- Piochi, M., Monteleone, E., Torri, L., Masi, C., Almli Langard, V., Wold, J.P., & Dinnella, C. Comparing manual counting to automated image analysis for the assessment of fungiform papillae density on human tongue. Chemical Senses, 42, 553-561, doi:10.1093/chemse/bjx035
- Dal Bello, B., Torri, L., Piochi, M., Bertolino, M., & Zeppa, G. (2017). Fresh cheese as a vehicle for polyunsaturated fatty acids integration: effect on physico-chemical, microbiological and sensory characteristics. International Journal of Food Sciences and Nutrition, 0(0), 1–11. http://doi.org/10.1080/09637486.2017.1301891
- Dal Bello, B., Torri, L., Piochi, M., & Zeppa, G. (2015). Healthy yogurt fortified with n-3 from vegetable sources. Journal of Dairy Science. Department of Agricultural, Forestry and Food Sciences (DISAFA), Largo Paolo Braccini 2, 10095 Grugliasco, Turin, Italy. http://doi.org/10.3168/jds.2015-9688
- Lavelli, V., Sri Harsha, P. S. C., Piochi, M., & Torri, L. (2017). Sustainable recovery of grape skins for use in an apple beverage with antiglycation properties. International Journal of Food Science and Technology, 52, 108–117. http://doi.org/10.1111/ijfs.13261
- Marchiani, R., Bertolino, M., Belviso, S., Giordano, M., Ghirardello, D., Torri, L., … Zeppa, G. (2015). Yogurt Enrichment with Grape Pomace: Effect of Grape Cultivar on Physicochemical, Microbiological and Sensory Properties. Journal of Food Quality. http://doi.org/10.1111/jfq.12181
- Monteleone, E., Spinelli, S., Dinnella, C., Endrizzi, I., Laureati, M., Pagliarini, E., … Tesini, F. (2017). Exploring influences on food choice in a large population sample: the Italian Taste Project. Food Quality and Preference. http://doi.org/10.1016/j.foodqual.2017.02.013
- Torri, L., Jeon, S.-Y., Piochi, M., Morini, G., & Kim, K.-O. (2017). Consumer perception of balsamic vinegar: A cross-cultural study between Korea and Italy. Food Research International, 91, 148–160. http://doi.org/10.1016/j.foodres.2016.12.003
- Torri, L., & Piochi, M. (2016). Sensory methods and electronic nose as innovative tools for the evaluation of the aroma transfer properties of food plastic bags. Food Research International, 85, 235–243. http://doi.org/10.1016/j.foodres.2016.05.004
- Torri, L., Piochi, M., Lavelli, V., & Monteleone, E. (2015). Descriptive sensory analysis and consumers’ preference for dietary fibre- and polyphenol-enriched tomato purees obtained using winery by-products. LWT - Food Science and Technology, 1–7. http://doi.org/10.1016/j.lwt.2014.12.059
- Torri, L., Piochi, M., Marchiani, R., Zeppa, G., Dinnella, C., & Monteleone, E. (2015). A sensory- and consumer-based approach to optimize cheese enrichment with grape skin powders. Journal of Dairy Science, 99(1), 194–204. http://doi.org/10.3168/jds.2015-9922
Awards
- Italian Sensory Sciences Society (SISS) Award 2016 for young researchers
- Italian Sensory Sciences Society (SISS) Award 2013 for young researchers
Ultimo aggiornamento
28.03.2023