Chiara Chirilli

Chiara Chirilli is a Research Fellow at the University of Gastronomic Sciences (Pollenzo Campus), enrolled in the PhD program in Ecogastronomy, Food Sciences and Cultures. Her research focuses on sensory perception of food and consumer preferences. She holds a BSc in Food Technology from the University of Naples Federico II (2017) and a MSc in Food Science and Technology from Università Cattolica del Sacro Cuore Piacenza (2019), with a thesis on antioxidant fibers from fruit by-products.

• Education:
• BSc in Food Technology, University of Naples Federico II (2017)
• MSc in Food Science and Technology, Università Cattolica del Sacro Cuore Piacenza, 2019 (cum laude)

Her research projects include the PRIME project (2020–2022), focusing on sensory shelf life of fresh foods, agroecological practices for organic farming, and biodegradable mulch validation. Since 2022, she has contributed to the FEAST project, addressing sustainable food systems and healthy diets. Her interdisciplinary work bridges food science, consumer behavior, and circular economy principles.

Research Areas:

• Food sensory analysis
• Sustainable food production
• Agroecological practices
• Consumer preferences and behavior