PhD Student<\/strong>:\u00a0Camilla Cattaneo<\/p>\n

$\"cattaneo-camilla-adattato\"$ <\/p>\n

Tutor<\/strong>: Prof. Ella Pagliarini – DeFENS<\/p>\n

Dean<\/strong>: Prof. Ella Pagliarini<\/p>\n

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

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

Sensory perception, food preference and obesity: perceptive, psychological and behavioural determinants of obesity strategy to prevent overweight<\/p>\n

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

The aim of this PhD project is to evaluate taste perception in relation to genetic, physiological and microbiological variables, using a multidisciplinary approach. To achieve this aim different groups of subjects will be recruited: 1) the first group consisted in subjects characterized by different taste responsiveness to the bitter compound 6-n-propylthiuracil, PROP (Supertasters vs Non-tasters); 2) the second group consisted in subjects characterized by different nutritional status (Obese vs Normal-weight); 3) the third group consisted in subjects characterized by different genetic and cultural background (Asian vs Caucasian).<\/p>\n

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

sensory science, consumer science, nutrition<\/p>\n

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Contacts<\/strong><\/p>\n

DeFENS – Department of Food, Environmental and Nutritional Sciences<\/p>\n

Via Mangiagalli, 25 \u2013 20133, Milano<\/p>\n

tel<\/em>: +39 0250319175<\/p>\n

mail<\/em>: camilla.cattaneo@unimi.it<\/a><\/p>\n

SENSORY & CONSUMER LAB<\/a><\/p>\n

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Collaborations <\/strong><\/p>\n

Prof. Gian Vincenzo Zuccotti & Dr. Chiara Mameli, Clinica Pediatrica, Ospedale dei Bambini V. Buzzi, Universit\u00e0 degli Studi di Milano, Milano.<\/p>\n

Prof. Claudio Bandi, Centro di Ricerca Pediatrica Romeo ed Enrica Invernizzi, Dipartimento di Scienze Biomediche e Cliniche “L. Sacco”, Milano.<\/p>\n

Prof. Elvira Verduci, Clinica Pediatrica, Dipartimento di Scienze della Salute Ospedale San Paolo, Universit\u00e0 degli Studi di Milano, Milano.<\/p>\n

Prof. Wender Bredie, Department of Food Science, University of Copenhagen, Denmark.<\/p>\n

Prof. Jon Sporring, Department of Computer Science, University of Copenhagen, Denmark.<\/p>\n

Dr. Lisbet B. Knudsen and Dr. Anne C. Bech, Arla Foods, Aarhus, Denmark.<\/p>\n

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Collaborations within the Department<\/em><\/p>\n

Prof. Simone Guglielmetti & Dr. Stefania Arioli<\/p>\n

Prof. Patrizia Riso<\/p>\n

Prof. Vera Lavelli<\/p>\n

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Sponsor<\/strong><\/p>\n

Fellowship sponsor: Universit\u00e0 degli Studi di Milano<\/p>\n

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Institutional responsibilities<\/strong><\/p>\n

Representative of XXXII cycle students in Food Systems within the Board of the Course.<\/p>\n

Representative of PhD students in Food Systems within the PhD Students Council (Consulta Dottorandi) of the University of Milan.<\/p>\n

Representative within the Coordinamento Dottorale of the University of Milan.<\/p>\n

Representative of PhD students within the Board of the Department (DeFENS) of the University of Milan.<\/p>\n

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Scientific publications<\/strong><\/p>\n

Papers with Impact Factor:<\/em><\/p>\n

School children preferences for fish formulations: the impact of child and parental food neophobia. M. Laureati, C. Cattaneo, V. Bergamaschi, C. Proserpio, E. Pagliarini. Journal of Sensory Studies<\/em>, 2016, 31(5), 408-415.<\/p>\n

Application of the Check-All-That-Apply method (CATA) to get insights on children\u2019s drivers of liking of fibre-enriched apple purees. M. Laureati, C. Cattaneo, V. Lavelli, V. Bergamaschi, P. Riso, E. Pagliarini. Journal of Sensory Studies<\/em>, 2017, 32(2).<\/p>\n

BMI and gender related differences in cross-modal interaction and liking of sensory stimuli. C. Proserpio, M. Laureati, C. Invitti, C. Cattaneo, E. Pagliarini. Food Quality and Preference<\/em>, 2017, 56, 49-54.<\/p>\n

Exploring influences on food choice in a large population sample: The Italian Taste Project. E. Monteleone, S. Spinelli, C. Dinnella, I. Endrizzi, M. Laureati, E. Pagliarini, F. Sinesio, F. Gasperi, L. Torri, E. Aprea, L.I. Bailetti, A. Bendini, A. Braghieri, C. Cattaneo, et al. Food Quality and Preference<\/em>, 2017, 59, 123-140.<\/p>\n

Associations between food neophobia and responsiveness to “warning” chemosensory sensations in food products in a large population sample. M. Laureati, S. Spinelli, E. Monteleone, C. Dinnella, J. Prescott, C. Cattaneo<\/u>, et al. Food Quality and Preference<\/em>, 2018, 68: 113-124.<\/p>\n

Exploring Drivers of Liking of Low-Phenylalanine Products in Subjects with Phenyilketonuria Using Check-All-That-Apply Method. C. Proserpio, E. Pagliarini, J. Zuvadelli, S. Paci, A. Re Dionigi, G. Banderali, C. Cattaneo<\/u>, E. Verduci. Nutrients<\/em>, 2018, 10(9), 1179.<\/p>\n

Consumers\u2019 attitudes towards novel recycling strategies of food by-products: the influence of food technology neophobia and information. C. Cattaneo<\/u>, V. Lavelli, C. Proserpio, M. Laureati, E. Pagliarini. International Journal of Food Science & Technology, <\/em>2018.<\/p>\n

Ambient odor exposure affects food intake and sensory specific appetite in obese women. C. Proserpio, C. Invitti, S. Boesveldt, L. Pasqualinotto, M. Laureati, C. Cattaneo<\/u>, E. Pagliarini. Frontiers in Psychology<\/em>, 2019, 10(7).<\/p>\n

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Papers under revision<\/em><\/p>\n

New insights into the relationship between taste perception and oral microbiota composition. C. Cattaneo<\/u>, G. Gargari, R. Koirala, M. Laureati, P. Riso, S. Guglielmetti, E. Pagliarini. Scientific Reports.<\/em><\/p>\n

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Oral communication:<\/em><\/p>\n

Esiste una relazione tra sensibilit\u00e0 gustativa, neofobia e obesit\u00e0? C. Proserpio, C. Invitti, M. Laureati, C. Cattaneo, E. Pagliarini. VI Convegno Nazionale Societ\u00e0 Italiana di Scienze Sensoriali (SISS)<\/em>, Bologna, Italy, November 30^{th <\/sup>\u2013 December 2^{nd<\/sup>, 2015.<\/p>\n}}

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Posters:<\/em><\/p>\n

Laureati M., Cattaneo C., Proserpio C., Pagliarini E. Sensory profiling of fibre-enriched apple purees by using the Check-All-That-Apply method with school aged children. 7th European Conference on Sensory and Consumer Research<\/em>, Dijon, France, September 11^{th<\/sup> \u2013 14^{th<\/sup>, 2016.<\/p>\n}}

Laureati M., Cattaneo C., Proserpio C., Pagliarini E. Do children like fish? Perceptive and behavioral factors related to children\u2019s acceptance of fish school formulations. 12^{th<\/sup> Pangborn Sensory Science Symposium<\/em>, Providence, Rhode Island, USA, August 20^{th<\/sup>-24^{th<\/sup>, 2017.<\/p>\n}}}

Laureati M., Pagliarini E., Cattaneo C., Monteleone E., Dinnella C., Spinelli S., Torri L., Sinesio F., Gasperi F., Prescott J. Associations between food neophobia and responsiveness to “warning” sensations in real food products in a large population sample. 12^{th<\/sup> Pangborn Sensory Science Symposium<\/em>, Providence, Rhode Island, USA, August 20^{th<\/sup>-24^{th<\/sup>, 2017.<\/p>\n}}}

Cattaneo C. New insights into the obesity phenomenon: perceptive, behavioural and microbiological determinants of weight gain. XXII Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology<\/em>. Bolzano, Italy, September, 20^{th<\/sup>-22^{nd<\/sup>, 2017.<\/p>\n}}

Consumers\u2019 attitude towards food by-products and novel technologies. C. Cattaneo<\/u>, V. Lavelli, C. Proserpio, F. Gallotti, M. Laureati, E. Pagliarini. 8th European Conference on Sensory and Consumer Research, Verona, Italy, September 2nd-5th, 2018.<\/p>\n

Shaping individuals\u2019 eating behavior: do taste perception and oral microbiota have a role? C. Cattaneo<\/u>, S. Guglielmetti, M. Laureati, E. Pagliarini. 8th European Conference on Sensory and Consumer Research, Verona, Italy, September 2nd-5th, 2018.<\/p>\n

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Others<\/strong><\/p>\n

Awards<\/em><\/p>\n

Awardee of the worldwide most prestigious scholarship in Food Science, Nutrition, Psychology and Physiology fields: the \u2018Rose Marie Pangborn Sensory Sciences Scholarship<\/em>\u2019 (15000 $), for the high quality research on a sensory topic under the guidance of a sensory scientist.<\/p>\n

Awardee at 8th European Conference on Sensory and Consumer Research (Verona, September 2nd-5th, 2018) for the best poster: Cattaneo, C., Lavelli, V., Proserpio, C., Gallotti, F., Laureati, M., & Pagliarini, E. Consumers\u2019 attitude towards food by-products and novel technologies (Premio Giovani Ricercatori, 500\u20ac – founded by SISS).<\/p>\n

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Certificates and training courses:<\/em><\/p>\n

Training course Fizz-Software solutions for sensory analysis and consumer test. What\u2019s new?<\/em> (Dr. Jean-Pierre Chautagnat) Faculty of Agriculture and Food Science, University of Milan, November, 2016.<\/p>\n

Sensory Project Manager\u2019s certificate provided by Italian Sensory Science Society (SISS), Florence, February, 2017.<\/p>\n

First International Forum on Women In Olfactory Science (WIOS),<\/em> SISSA, Trieste, October 5^{th<\/sup>-6^{th<\/sup>, 2017.<\/p>\n}}

Postgraduate Course Sensory Perception & Food Preference: The role of context<\/em>, Wageningen, The Netherlands, April 3^{rd<\/sup>-6^{th<\/sup>, 2018.<\/p>\n}}

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Multimedia materials:<\/em><\/p>\n

The Centro di Servizio per le Tecnologie e la Didattica Univ. Multimediale e a Distanza (CTU)<\/em> produced a videoclip about Sensory&Consumer Science Laboratory. Below the related links:<\/p>\n

http:\/\/portalevideo.unimi.it\/media?mid=653<\/a><\/p>\n

https:\/\/youtu.be\/igsT7-AOYvg<\/a><\/p>\n

<\/iframe><\/p>\n <\/p>\n <\/p>\nWebsite Admin of the\u00a0Sensory&Consumer Lab<\/em>\u00a0site (<a href=\"http:\/\/analisisensoriale.unimi.it\" target=\"_blank\">http:\/\/analisisensoriale.unimi.it<\/a>) since November 2016.<\/span><\/p>\n\u00a0<\/em><\/p>\nTutoring activities:<\/em><\/p>\nAnna De Falco (matricola 835943; Bachelor degree in Food Services Science and Technology). Variabilit\u00e0 individiale nel giudizio di gradimento e nella percezione del gusto amaro. [Interindividual differences in liking and perception of bitter taste] A.A. 2015-16 Relatore: Monica Laureati; Correlatore: Camilla Cattaneo<\/p>\nArianna Di Marco (matricola 842788; Bachelor degree in Food Services Science and Technology). Variabilit\u00e0 individiale nel giudizio di gradimento e nella percezione del gusto acido. [Interindividual differences in liking and perception of sour taste] A.A. 2015-16 Relatore: Monica Laureati; Correlatore: Camilla Cattaneo<\/p>\nDaniele Bardin (matricola 852839; Bachelor degree in Food Science and Technology). La percezione gustativa per acido e salato in relazione al microbiota orale. [Sour and salty taste perception in relation to oral microbiota] A.A. 2016-17 Relatore: Ella Pagliarini; Correlatore: Camilla Cattaneo<\/p>\nAnja Bof (matricola 840148; Bachelor degree in Food Science and Technology). Valutazione delle soglie di percezione gustativa per il dolce e l\u2019amaro in soggetti non taster e super taster [Sweet and sour taste threshold evaluation in no taster and supertaster subjects] A.A. 2016-17 Relatore: Ella Pagliarini; Correlatore: Camilla Cattaneo<\/p>\nBeatrice Frigerio (matricola 901557; Master degree in Food Science and Technology). A study on panel training: the importance to practise the sense of smell. A.A. 2017-18. Realtore: Ella Pagliarini; Correlatore: Camilla Cattaneo, Stefania Moreno<\/p>\nJ\u00e9ssica Speranza Brancher (matricola 899232; Master degree in Human Nutrition and Food Science). Percezione gustativa, neofobia e preferenze alimentari in bambini obesi e normopeso. [Taste perception, food neophobia and preferences among obese and normal-weight children]. A.A 2017-18. Relatore: Ella Pagliarini; Correlatore: Camilla Cattaneo<\/p>\n <\/p>\nSeminars for students:<\/em><\/p>\nSince A.A. 2016-2017 gave seminars about Metodi per la selezione e l\u2019addestramento dei giudici<\/em> & Errori fisiologici e psicologici<\/em> [Panel selection, screening and training<\/em> & Physiological and Psychological errors<\/em>] for undergraduate course in Food Science and Technology.<\/p>\nSince A.A. 2016-2017 gave seminars about Neofobia alimentare<\/em> & Focus group<\/em> & Questionari Check-all-that-apply (CATA)<\/em> [Food Neophobia<\/em> & Focus group<\/em> & Check-all-that-apply (CATA) questions<\/em>] for graduate courses in Human Nutrition and Food Science and Food Science and Technology.<\/p>\nSince A.A. 2017-2018 gave seminars about Risultati sull\u2019applicazione dei metodi di selezione e addestramento dei giudici<\/em> [Panel selection, screening and training results<\/em>] for the undergraduate courses in Food Services Science and Technology.<\/p>\n <\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"PhD Student:\u00a0Camilla Cattaneo Tutor: Prof. Ella Pagliarini – DeFENS Dean: Prof. Ella Pagliarini Research area: Food Science and Nutrition   Research topic Sensory perception, food preference and obesity: perceptive, psychological and behavioural determinants of obesity strategy to prevent overweight   Project Synopsis The aim of this PhD project is to evaluate taste perception in relation …<\/p>\n","protected":false},"author":1,"featured_media":486,"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-484","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\/484","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=484"}],"version-history":[{"count":28,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/484\/revisions"}],"predecessor-version":[{"id":1637,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/484\/revisions\/1637"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/media\/486"}],"wp:attachment":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/media?parent=484"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/categories?post=484"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/tags?post=484"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}