{"id":2173,"date":"2020-11-14T18:33:20","date_gmt":"2020-11-14T17:33:20","guid":{"rendered":"http:\/\/sites.unimi.it\/foodsystems\/?p=2173"},"modified":"2024-11-14T12:34:51","modified_gmt":"2024-11-14T11:34:51","slug":"phd-student-profile-noemi-sofia-rabitti","status":"publish","type":"post","link":"https:\/\/sites.unimi.it\/foodsystems\/2020\/11\/14\/phd-student-profile-noemi-sofia-rabitti\/","title":{"rendered":"PhD student profile, Noemi Sofia Rabitti"},"content":{"rendered":"<div class=\"entry\">\n<p><strong>PhD Student<\/strong>: Noemi Sofia Rabitti (ORCID n.\u00a0<a href=\"https:\/\/orcid.org\/0000-0002-8710-099X\" target=\"_blank\">0000-0002-8710-099X<\/a>)<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-2174\" src=\"http:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2020\/11\/Noemi-Sofia-Rabitti-.jpg\" alt=\"Noemi Sofia Rabitti (cycle 36)\" width=\"200\" height=\"200\" srcset=\"https:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2020\/11\/Noemi-Sofia-Rabitti-.jpg 200w, https:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2020\/11\/Noemi-Sofia-Rabitti--150x150.jpg 150w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Supervisor<\/strong>: Prof. Monica Laureati &#8211; DeFENS<\/p>\n<p><strong>Dean<\/strong>: Prof.\u00a0Diego Mora<\/p>\n<p><strong>Research area<\/strong>: Food Science and Nutrition<\/p>\n<p><strong>PhD title achieved on<\/strong>: 26<sup>th<\/sup>\u00a0March 2024<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Research topic<\/strong><\/p>\n<p>Sensory\u00a0and consumer science for the development of new, healthy and sustainable foods<\/p>\n<p><strong>Project Synopsis<\/strong><\/p>\n<p>Food preferences are the result of the combined effect of environment (exposure and experience) and genetic predisposition, which together play a central role in food selection and diet quality. There are large differences in how we perceive the sensory properties of foods and beverages with the obvious consequence that people greatly differ in what they like and eat. Moreover, inter-individual differences in taste, olfaction and the somatosensory system may have significant consequences on human health. A better understanding of the factors involved in sensory perception and food preference may contribute to the comprehension of the risk factors related to non-communicable diseases as well as the development of new sustainable and healthy food formulations. The overall aim of this project is to study individual variation in food perception and preference and its implication in consumer eating behavior and health status.<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Project keywords<\/strong><\/p>\n<p>Consumer science, sensory science, nutrition<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Contacts<\/strong><\/p>\n<p>DeFENS \u2013 Department of Food, Environmental and Nutritional Sciences<\/p>\n<p>Universit\u00e0 degli Studi di Milano<\/p>\n<p>Via Mangiagalli 25, Milan (MI), 20133<\/p>\n<p>Tel: +39 0250319175<\/p>\n<p>e-mail: <a href=\"mailto:noemi.rabitti@unimi.it\">noemi.rabitti@unimi.it<\/a><\/p>\n<p>Website: <a href=\"http:\/\/analisisensoriale.unimi.it\/\" target=\"_blank\">http:\/\/analisisensoriale.unimi.it<\/a><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Collaborations<\/strong><\/p>\n<p>Nicola Pirastu, Chancellor\u2019s Fellow at the University of Edinburgh<\/p>\n<p>Eleanor Winpenny, Senior Researcher Associate, Centre for Diet and Activity Research (CEDAR) at the University of Cambridge<\/p>\n<p>Nick Timpson, Professor of Genetic Epidemiology at the University of Bristol<\/p>\n<p>Rebecca Ford, Associate Professor in Sensory and Consumer Science at the University of Nottingham<\/p>\n<p>Pernilla Sandvik, Associate senior lecturer at the department of food studies, nutrition, and dietetics at Uppsala University<\/p>\n<p>Susanne Neugart, Full Professor at the Division of Quality and Sensory of Plant Products at the University og G\u00f6ttingen<\/p>\n<p>Joachim Schouteten, Lecturer at Ghent University<\/p>\n<p>&nbsp;<\/p>\n<p><em>Collaborations within the Department<\/em><\/p>\n<p>Prof. Maria Grazia Fortina<\/p>\n<p>Prof. Alessandra Marti<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Sponsor<\/strong><\/p>\n<p><em>Fellowship sponsor<\/em>: Universit\u00e0 degli Studi di Milano<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Publications <\/strong><\/p>\n<p>Appiani M., <strong>Rabitti N.S.<\/strong>, Proserpio C., Pagliarini E., Laureati M. (2021). Tartary Buckwheat: A new plant-based ingredient to enrich corn &#8211; based gluten \u2013 free formulations. Foods, 10(11), 2613.<\/p>\n<p><strong>Rabitti N.S.<\/strong>, Appiani M., Cattaneo C., Ford R., Laureati M. (2021). Assessment of spatial lingual tactile sensitivity using a gratings orientation test. Journal of Visualized Experiments, 171, e62898.<\/p>\n<p>&nbsp;<\/p>\n<p><em>Collaborative papers<\/em>:<\/p>\n<p>Korcari D., Secchiero R., Laureati M., Marti A., Cardone G., <strong>Rabitti N.S.<\/strong>, Ricci G., Fortina M.G. (2021). Technological properties, shelf life and consumer preference of spelt-based sourdough bread using novel, selected starter cultures. LWT, 151, 112097.<\/p>\n<p>&nbsp;<\/p>\n<p><em>Communications to congresses (*Presenting author)<\/em><\/p>\n<p><em>Oral presentation<\/em>:<\/p>\n<p>Appiani M., <strong>Rabitti N.S.<\/strong>, Methven L., Ford R., W\u00e6hrens S., Bredie W., Laureati M. (2020). Assessment of oral tactile sensitivity in adults and children: relationship with texture preference and eating behaviour. A cross-cultural study in UK and Italy. 9th European Conference on Sensory and Consumer Research, Rotterdam, The Netherlands, December 13-16, 2020.<\/p>\n<p>&nbsp;<\/p>\n<p><em>Poster<\/em>:<\/p>\n<p>Appiani M., <strong>Rabitti N.S.<\/strong>, Methven L., Cattaneo C., Laureati M. (2020). Methodological approaches to measure lingual tactile sensitivity in adults and children: association with food neophobia, food texture preferences and consumption. 9th European Conference on Sensory and Consumer Research, Rotterdam, The Netherlands, December 13-16, \u00a02020.<\/p>\n<p><strong>Rabitti N.S.*<\/strong>, Appiani M., Proserpio C., Pagliarini E., Laureati M. (2021). Identification of drivers of acceptance and rejection of new functional and sustainable plant-based ingredients. The case of tartary buckwheat <em>(Fagopyrum tataricum). <\/em>14 th Pangborn Sensory Science Symposium, ONLINE: Live and On \u2013 demand, August 9-12, 2021.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>PhD Student: Noemi Sofia Rabitti (ORCID n.\u00a00000-0002-8710-099X) &nbsp; Supervisor: Prof. Monica Laureati &#8211; DeFENS Dean: Prof.\u00a0Diego Mora Research area: Food Science and Nutrition PhD title achieved on: 26th\u00a0March 2024 &nbsp; Research topic Sensory\u00a0and consumer science for the development of new, healthy and sustainable foods Project Synopsis Food preferences are the result of the combined effect &#8230;<\/p>\n","protected":false},"author":1,"featured_media":2174,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"no","_lmt_disable":"","footnotes":""},"categories":[93,59],"tags":[86,41,124],"class_list":{"0":"post-2173","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-news","8":"category-phd-student-profile","9":"tag-consumer-science","10":"tag-nutrition","11":"tag-sensory-science","12":"anons"},"modified_by":"admin","_links":{"self":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/2173","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/comments?post=2173"}],"version-history":[{"count":8,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/2173\/revisions"}],"predecessor-version":[{"id":3374,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/2173\/revisions\/3374"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/media\/2174"}],"wp:attachment":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/media?parent=2173"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/categories?post=2173"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/tags?post=2173"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}