UNIMI, established in 1924, is a public teaching and research-intensive university included among the members of LERU (League of European Research Universities). Within UNIMI, DeFENS (Department of Food, Environmental, and Nutritional Sciences) aims to improving and preserving the environment and the agro-food systems at large, with the ultimate target of improving human health and quality of life. The facilities at DEFENs most relavant to the project include: pilot plants to simulate various food processes, liquid chromatography systems (HPLC, UPLC) coupled to diode array detector (DAD) e/o tandem mass spectrometer (MS/MS) and fluorimeter, spectrophotometers and fluorimeters for both liquid and solid matrix analysis. Equipment and instruments for preparation and characterization of nano- and micro-structured food-related materials. The Division has also a laboratory for sensory analyses, designed in accordance with ISO guidelines. There are eight individual tasting booths connected by pass-through windows to an adjoining test kitchen. All booths have computers with a specific software for sensory data acquisition (Fizz v 2.43, Biosystemes, Couternon, France). Specific statistical packages for sensory and consumer science data analysis are also available (Panel Check, Consumer Check, The Unscrambler, Statgraphics, SAS). A room for collective sessions is adjacent to the test booths and can be used for panel training, qualitative interviews and focus groups
Team
Coordinator of research activities in Action 5 and involved in the dissemination activities in Action 7
Prof. Vera Lavelli, PhD
Responsible for the UNIMI unit. Involved in the development of application of Pleurotus spp. biomass and winemaking by-products as starting raw materials for development of innovative foods enriched in low-cost proteins/branched ß-glucans/phenolics for specific targets of consumers
Research activities in Action 5 and dissemination activities in Action 7
Prof. Ella Pagliarini, PhD
Involved in the analysis of the dynamics of preferences for the new foods developed in the project as connected to trust in food biotechnology and attitude towards sustainable behavior. Prediction of individual willingness to consume the new foods
Research activities in Action 5 and dissemination activities in Action 7
Prof. Monica Laureati, PhD
Involved in the assessment of liking for the new foods formulated in the project among school-aged and adult consumers and definition of the drivers for product optimization
Coordinator of the dissemination plan and research activities in Action 5
Dott. Cristina Proserpio, PhD
Involved in consumers’ recruitment and sensory test assessment including panel training and engagement
Research activities in Action 5 and dissemination activities in Action 7