{"id":2833,"date":"2022-12-19T12:54:30","date_gmt":"2022-12-19T11:54:30","guid":{"rendered":"http:\/\/sites.unimi.it\/foodsystems\/?p=2833"},"modified":"2022-12-20T15:09:27","modified_gmt":"2022-12-20T14:09:27","slug":"phd-student-profile-marta-appiani","status":"publish","type":"post","link":"https:\/\/sites.unimi.it\/foodsystems\/2022\/12\/19\/phd-student-profile-marta-appiani\/","title":{"rendered":"PhD student profile, Marta Appiani"},"content":{"rendered":"

\n

PhD Student<\/strong>: Marta Appiani (ORCID n. 0000-0002-3838-9600<\/a>)<\/p>\n

$\"Marta$ <\/p>\n

Supervisor<\/strong>: Prof. Monica Laureati \u2013 DeFENS<\/p>\n

Co-tutor<\/strong>: Prof. Ella Pagliarini – DeFENS<\/p>\n

Dean<\/strong>: Prof. Diego Mora<\/p>\n

Research area<\/strong>: Food Science and Nutrition<\/p>\n

<\/p>\n

Research topic<\/strong><\/p>\n

Exploring the relationships between sensory perception, food preferences and human health<\/p>\n

<\/p>\n

Project Synopsis<\/strong><\/p>\n

Nowadays, a major global need is to find healthy and sustainable alternative food sources with low environmental impact to meet the growing demand for food. However, the development of foods products with new functional ingredients is a real challenge, as a compromise must to be achieved between nutritional and sensory improvements. For this reason, the main goal of this PhD project is the optimization of sensory quality of food formulations added with new plant-based ingredients (algae, minor crops etc.) to meet consumer expectations. In order to achieve this goal, consumer acceptability will be evaluated considering different population targets (children, adults, and elderly). PhD outcomes will contribute to knowledge improvements about perceptual and behavioral factors that lead to acceptance or rejection of new foods and to the creation of new market prospects by delivering innovative products tailored to different consumer targets (including vulnerable groups).<\/p>\n

\"Appiani\u2019s — Appiani\u2019s summary project<\/figcaption><\/figure>\n
<\/p>\n
$\"Appiani's$
Appiani’s project timeline<\/figcaption><\/figure>\n
<\/p>\n
**Project keywords<\/strong><\/p>\n**
**sensory science, consumer science, nutrition<\/p>\n**
**<\/p>\n**
**Contacts<\/strong><\/p>\n**
**DeFENS \u2013 Department of Food, Environmental and Nutritional Sciences<\/p>\n**
**Universit\u00e0 degli Studi di Milano<\/p>\n**
**Via Mangiagalli, 25 \u2013 20133, Milano<\/p>\n**
**mail: marta.appiani@unimi.it<\/p>\n**
**website:** **http:\/\/analisisensoriale.unimi.it<\/a><\/p>\n**
**<\/p>\n**
**Sponsor\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/strong><\/p>\n**
***Fellowship sponsor<\/em>: Universit\u00e0 degli Studi di Milano<\/p>\n***
***<\/p>\n***
**Publications <\/strong><\/p>\n**
***Publications with impact factor<\/em><\/p>\n***
Rabitti N. S., Appiani M.<\/strong>, Marti A., Buratti S., Benedetti S., Chiodaroli G., … & Laureati, M. (2022). Valorization of Common (Fagopyrum esculentum Moench.) and Tartary (Fagopyrum tataricum Gaertn.) Buckwheat in Gluten-Free Polenta Samples: Chemical-Physical and Sensory Characterization. *Foods<\/em>, 11(21), 3442. DOI:* ***3390\/foods11213442<\/a>.<\/p>\n***
Rabitti N. S., Cattaneo C., Appiani M.<\/strong>, Proserpio C., Laureati M. (2022). Describing the Sensory Complexity of Italian Wines: Application of the Rate-All-That-Apply (RATA) Method. *Foods<\/em>, 11(16), 2417. DOI:* ***3390\/foods11162417<\/a>.<\/p>\n***
Appiani M.<\/strong>, Rabitti N. S., Proserpio C., Pagliarini E., Laureati M. (2021). Tartary Buckwheat: A New Plant-Based Ingredient to Enrich Corn-Based Gluten-Free Formulations. *Foods<\/em>, 10(11), 2613. DOI:* ***3390\/foods10112613<\/a>.<\/p>\n***
Rabitti, N. S., Appiani, M.<\/strong>, Cattaneo, C., Ford, R., & Laureati, M. (2021). Assessment of spatial lingual tactile sensitivity using a gratings orientation test.\u00a0JoVE (Journal of Visualized Experiments)<\/em>, (175), e62898. DOI: ***3791\/62898<\/a>.<\/p>\n***
Appiani M.<\/strong>, Rabitti N. S., Methven L., Cattaneo C., Laureati M. (2020). Assessment of lingual tactile sensitivity in children and adults: Methodological suitability and challenges. Foods, 9(11), 1594. DOI: **3390\/foods9111594<\/a>.<\/p>\n**
**<\/p>\n**
***Oral communications<\/em><\/p>\n***
Rabitti N.S.*, Cattaneo C., Appiani M.<\/strong>, Proserpio C., Laureati M. Advantages and pitfalls of the rate-all-that-apply method to characterize large and heterogenous wine samples. *10th European Conference on Sensory and Consumer Research<\/em>, Turku, Finland, September 13^{th<\/sup>-16^{th<\/sup>, 2022.<\/p>\n}}*
Appiani M.<\/strong>*, Rabitti N.S., Marti A., Buratti S., Proserpio C., Pagliarini E., Laureati M. Impiego di grano saraceno comune e siberiano per la formulazione di alimenti sostenibili: caratterizzazione chimico-fisica e sensoriale.VII Convegno Nazionale Societ\u00e0 Italiana di Scienze Sensoriali (SISS)<\/em>, Matera, Italy, April 27^{th<\/sup>-29^{th<\/sup>, 2022.<\/p>\n}}
Rabitti N.S.*, Appiani M.<\/strong>, Proserpio C., Pagliarini E., Laureati M. Effetto dell\u2019informazione sostenibile sulle aspettative dei consumatori e sull\u2019accettabilit\u00e0 di formulazioni senza glutine arricchite con i legumi. *VII Convegno Nazionale Societ\u00e0 Italiana di Scienze Sensoriali (SISS)<\/em>, Matera, Italy, April 27^{th<\/sup>-29^{th<\/sup>, 2022.<\/p>\n}}*
Rabitti N.S.*, Cattaneo C., Appiani M.<\/strong>, Proserpio C., Laureati M. Vantaggi e svantaggi dell\u2019applicazione del metodo Rate-All-That-Apply (RATA) per caratterizzare un campione di vini ampio ed eterogeneo. *VII Convegno Nazionale Societ\u00e0 Italiana di Scienze Sensoriali (SISS)<\/em>, Matera, Italy, April 27^{th<\/sup>-29^{th<\/sup>, 2022.<\/p>\n}}*
Appiani M.<\/strong>, Rabitti N.S., Methven L., Ford R., Stolzenbach W\u00e6hrens S., Bredie W., Laureati M.* 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<\/em>, Rotterdam, The Netherlands, December 13^{th<\/sup>-16^{th<\/sup>, 2020.<\/p>\n}}*
***<\/p>\n***
***Posters<\/em><\/p>\n***
Rabitti N.S.*, Cattaneo, C., Appiani, M.<\/strong>, Proserpio C., Laureati M. Advantages and pitfalls of the rate-all-that-apply method to characterize large and heterogenous wine samples. *10th European Conference on Sensory and Consumer Research<\/em>, Turku, Finland, September 13^{th<\/sup>-16^{th<\/sup>, 2022.<\/p>\n}}*
Rabitti N.S.*, Appiani, M.<\/strong>, Proserpio C., Pagliarini E., Laureati M. The role of nutritional and sustainability information on consumer\u2019s acceptance of gluten-free formulations fortified with pulses. *10th European Conference on Sensory and Consumer Research<\/em>, Turku, Finland, September 13^{th<\/sup>-16^{th<\/sup>, 2022.<\/p>\n}}*
Rabitti N.S.*, Appiani M.<\/strong>, Proserpio C., Pagliarini E., Laureati M. Identification of the drivers of acceptance and rejection of new functional and sustainable plant-based ingredients: the case of Tartary buckwheat (Fagopyrum tataricum). *14th Pangborn Sensory Science Symposium<\/em>, August 9^{th<\/sup>-12^{th<\/sup>, 2021.<\/p>\n}}*
Appiani M.<\/strong>*, Rabitti N., Methven L., Cattaneo, C. Laureati M. 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<\/em>, Rotterdam, The Netherlands, December 13^{th<\/sup>-16^{th<\/sup>, 2020.<\/p>\n}}*
***<\/p>\n***
**Others<\/strong><\/p>\n**
**Sensory Project Manager Junior\u2019s certificate provided by Italian Sensory Science Society (SISS) Florence, March, 2022.<\/p>\n**
**Member of Italian Sensory Science Society (SISS) and of European Sensory Science Society (E3S)<\/p>\n**
**<\/p>\n**
***Seminars for students: <\/em><\/p>\n***
\u201cThe potential of algae as a new food ingredient\u201d: seminar as part of the course \u201cBio-based innovation in food industry\u201d (Unit 1 – Sensory and consumer science) for the MSc Biotechnology for the bioeconomy, University of Milan, October 10^{th<\/sup>, 2022<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"}
PhD Student: Marta Appiani (ORCID n. 0000-0002-3838-9600) Supervisor: Prof. Monica Laureati \u2013 DeFENS Co-tutor: Prof. Ella Pagliarini – DeFENS Dean: Prof. Diego Mora Research area: Food Science and Nutrition Research topic Exploring the relationships between sensory perception, food preferences and human health Project Synopsis Nowadays, a major global need is to find healthy …<\/p>\n","protected":false},"author":1,"featured_media":2834,"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-2833","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\/2833","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=2833"}],"version-history":[{"count":4,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/2833\/revisions"}],"predecessor-version":[{"id":2858,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/2833\/revisions\/2858"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/media\/2834"}],"wp:attachment":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/media?parent=2833"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/categories?post=2833"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/tags?post=2833"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}