Curriculum: Food Science and Technology
Supervisor: Prof. Erminio Monteleone, Prof.ssa Sara Spinelli,
Prof.ssa Agnès Giboreau (Institut Paul Bocuse)
Office address: Via Donizetti, 6 - 50144 Firenze
Mobile phone: +39 3427507437
Angelica Lippi holds a Master’s Degree in Clinical Health Psychology and Neuropsychology from the University of Florence (110/110 cum laude).
In 2018 she spent a research period at Stirling University (UK) working on children emotional assessment. In 2019 she worked at Meyer Children Hospital (Cancer Unit) in Florence as psychologist trainee. Afterwards, she carried out a research activity on theoretical aspects of food perception, cognition and psychology at the Department of Psychology University of Florence (Department of Neuroscience, Psychology, Pharmacology, and Child Health – NEUROFARBA). From February 2020 she is a member of the Order of Psychologists of Tuscany.
Currently, she is a PhD research fellow at the SensoryLab researching on individual food preferences for the Mediterranean diet in patients with cancer.
Angelica´s PhD project focuses on the study of the cancer patients’ preferences for the Mediterranean diet. Specifically, the study will explore the role of sensory sensitivity, emotions and personality traits in food preferences in cancer patients, in order to design and validate innovative food. My research interests deal with multimodal perception, human sensory and hedonic responses to food, cognitive psychology (emotions and memory), neuroscience, food preference and health psychology.