XXXVIII ciclo Jaclyn Di Meglio
3rd year
Curriculum: Food Science and Technology
Supervisors: Prof.sse Sara Spinelli and Caterina Dinnella
Email: jaclyn.dimeglio@unifi.it
Office address: via Donizetti, 6 - 50144 Firenze
Mobile phone:
Profile
Jaclyn Di Meglio holds a Bachelor’s degree in Biology at University “Federico II” of Naples and a Master’s degree in Food Science (110/110 cum laude) at University of Florence. In 2019 - 2020 she worked at Careggi Hospital (Cancer Unit) in Florence as nutritionist trainee. In 2022 she published her first article "Occurence of Dysgeusia in Patients Being Treated for Cancer” in the journal Nutrition and Cancer.
Currently she is a PhD student at the SensoryLab to research on Food Experience in Cancer Patients undergoing Chemotherapy.
The data collection for her PhD research is conducted at Careggi University Hospital (Florence), Humanitas Research Hospital (Rozzano, Milan) and Palagi Hospital (Florence).
She has also gained international experience through a three-month research stay at the research center of Institut Lyfe Management en Arts Culinaires & Hôtellerie (Lyon, France)
Research interests and PhD project
Jaclyn´s PhD project focuses on food experience of cancer patients with chemosensory alterations. The final aim is the development of personalized advice and recipes to compensate for alterations by exploiting sensory interaction mechanisms which respect nutritional requirements in order to improve eating pleasure and prevent malnutrition, ensuring better well-being throughout their treatment.
Papers
- Di Meglio J, Rorandelli C, Dinnella C et al. Changes in chemosensory perception, food preferences and emotional responses to foods in cancer patients during the early stages of chemotherapy (in preparation)
- Di Meglio J, Rorandelli C, Dinnella C et al. Early changes in food preferences and emotional responses to foods in cancer patients with chemosensory alterations. “Pubblicazione Atti del VIII Convegno Nazionale della Società Italiana di Scienze Sensoriali, Alghero 22-24 maggio 2024” Società Italiana di Scienze Sensoriali
- Di Meglio J, Dinu M, Doni L, et al. Occurrence of Dysgeusia in Patients Being Treated for Cancer. Nutr Cancer. 2022;74(8):2868-2874. doi:10.1080/01635581.2022.2042569
Conference talks and seminars
- 11th European Conference on Sensory and Consumer Research (Eurosense 2024) – Dublin, Ireland, 8-11 September 2024 – Poster/Flash Presentation: Food Preferences and Emotional Responses to Foods in Cancer Patients with Chemosensory Alterations
- VI Incontro del Gruppo GIOTTO Giovani Uro-Oncologi Toscana – Oncology Conference – Quercianella (LI), November 2024- Speaker in Round Table
- VIII Convegno Nazionale della Società Italiana di Scienze Sensoriali – Alghero, 22-24 May 2024 - Oral communication “Early changes in food preferences and emotional responses to foods in cancer patients with chemosensory alteration” – Vincitrice Premio SISS per Giovani Ricercatori
- Altered Taste International Symposium – 3rd Edition – Lyon (France), 14-15 September 2023– Poster “Changes in food preferences and taste alterations in cancer patients undergoing antineoplastic treatment”
- XLIV National conference of Italian Society of Human Nutrition (SINU)– Arezzo, 7-9 June 2023 - Oral communication “Changes in taste and food preferences in cancer patients undergoing antineoplastic therapies”
- XLIII National conference of Italian Society of Human Nutrition (SINU)– Napoli, 4-6 April 2022 – Poster “Occurrence of Dysgeusia in Patients Being Treated for Cancer”
Ultimo aggiornamento
31.03.2025