Viviana Mazzaggio holds a Bachelor’s Degree in International Science and European Institution from the University of Milan. She has a Diploma in European Affairs from ISPI School and a Master in European Project Management from the International University of Venice. She had worked in the Education field and she counts on several work experiences with children, young adults and seniors.
Dr. Li DING currently works as an Associate Professor at the Institut Lyfe (Ex- Institut Paul Bocuse), France. Dr. DING’s research interests are financial management, strategic management, corporate social responsibility, marketing, and business innovation, especially in the areas of hospitality, tourism, and other service sectors. Dr. DING has expertise in data analysis and statistical methods. Dr. DING welcomes any research collaborations and scholarship development opportunities.
Dario Leone is the head of the ” Cinema Lab ” Department. Director, author, organizer, audiovisual operator, video editor of commercials and cultural / anthropological / food culture and innovation documentaries.
Nahuel Buracco is the Pollenzo Food Lab Co-Coordinator. After his participation at the Master of Slow Art of Italian Cuisine at the University of Gastronomic Sciences in 2016, he had experience in restaurants as chef poissonier, chef de cuisine and baker, acquaring in-depth experience, also supported by further studies on the subjects. In 2018 he started to work at UniSG at the Academic Tables Project and since 2019 in the Pollenzo Food Lab, where he contributes in developing and implementing didactic approaches to Culinary Arts and participating in research activities.
Carol Povigna is the Pollenzo Food Lab Coordinator. Graduated in Gastronomic Sciences at UNISG, she had a decade of experience in the practice and organization of cooking in restaurants, with management responsibilities and in-depth studies in bakery, laboratory production (fresh pasta and semi-finished products), foraging. Since 2013 she is working at UniSG were she is involved in research and didactic activity running in the PFL. She has broad expertise in training: food education, professional and amateur training, teaching in the academic field.
Maria Piochi is Assistant Prof. of Food Science and Technology. She is performing research in the field of consumer research and sensory analysis of foods at the University of Gastronomic Sciences. At this university, she currently teaches “Food Science and Technology”, “Olive oil: technology of production and tasting techniques” and “Fast Food Law and Technology”. She got her PhD in Sustainable Management of Agricultural Forestry and Food Systems at the GESAAF Department in Florence in 2018 and a Master in Food Science and Technology in 2011. Her research interests are the study of the individual variability in sensory perception of food, with a specific focus on the oral, chemesthetic and olfactory responsiveness and the study of the impact of the sensory properties of food on the affective responses of consumers. She is member of the E3S Taste Sensitivity Group of the European Sensory Science Society and Recognised olive oil assessor according to Reg. EC n. 2568/91 and subsequent modifications.
Maria Giovanna Onorati is an Associate Prof. of Sociology of Cultural and Communicative Processes at the University of Gastronomic Sciences, where she is also the Coordinator of the University’s Third Cultural and Social Mission – Public engagement. She is also the Rector’s Delegate to Anti-Discrimination Politics, Diversity Management, and Gender Politics. She has coordinated a number of European research and education projects in the fields of lifelong learning and vocational education and training, with special focus on cross-cultural communication, social inclusion and intercultural competences.
Gabriella Morini is Assistant Prof. of Taste and Food Sciences and the Scientific Responsible of the Pollenzo Food Lab. Director, Master of Applied Gastronomy_Culinary Arts. Member of the Scientific Council of CREA (Council for Research in Agriculture and Analysis of the Agrarian Economy, Italian Ministry of Agriculture, Food, Forestry and Tourism). Member of the Advisory Board Nordic Food Lab, Copenhagen (Denmark), untill its closing in 2018. In 2004 she participated in the design and organization of the new three-year university degree course in Gastronomic Sciences. At UNISG she is teaching Molecular & Taste Sciences, among the basic disciplines that prepare students for the profession of Gastronome, developing skills on the composition of foods, the nutritional and sensory relevance of macro and micronutrients, for the development of recipes and products with high innovation, quality control, nutritional analysis of the offer, etc.
Luisa Torri is Associate Prof. of Food Science and Technology, Director of the Sensory Analysis Laboratory and Director of Research and Third Mission at the University of Gastronomic Sciences. Her main research areas concern the attitude of consumers towards sustainable innovative foods, individual differences in sensory perception, the impact of the sensory properties of food on the affective responses of consumers and the evaluation of the shelf life of foods using instrumental techniques (electronic nose and image analysis). She teaches the courses of “Sensory Analysis and Consumer Science”, “Sustainable novel foods: tradition, production and consumption” and “Food packaging”. She coordinates the educational activities of the “Food Science and Technology” area. She is member of the board of the Italian Sensory Science Society (SISS) and of the Italian Scientific Group of Food Packaging (GSICA). She is member of the working groups “Taste Sensitivity”, “Education”, and “PDO” of the European Sensory Science Society (E3S). She has published over 140 scientific papers, conference proceedings and technical handbooks.
Mr. Eren is an associate professor at Akdeniz University. He has been working in different universities for sixteen years. Ramazan EREN is an experienced researcher and experienced project developer in EU, other international and national funded projects. He has been taking part in curriculum development phases in universities and other projects. His scientific interests are tourism management, gastronomy and culinary arts education and gastronomy tourism. He takes part in the “DIGI-GASE” project as the coordinator to develop efficient guidelines to improve the competencies of academics who provide digital gastronomy education.