Michele Ricci

Michele Ricci is a Research Fellow at the University of Gastronomic Sciences (UNISG) in Pollenzo, Italy. His work focuses on interdisciplinary research in the areas of Perception and Quality, with specific expertise in Food Science, Statistics, and Sensory Analysis. He holds a Ph.D. from the University of Trento (2023), where his research involved statistical approaches for quality control in Italian D.O.P. cheeses, data analysis, and sensory laboratory support. He has developed skills in R and Python for analytical solutions, including image analysis and multivariate datasets of volatile organic compounds.

• Education:
• Bachelor’s in Food Science (2016) – University of Florence (thesis on B-group vitamins estimation).
• Master’s in Food Science and Technology (2019) – University of Bologna (thesis on microwave probes for salami water content).
• Ph.D. in C3A Department, University of Trento (2023) – Collaborative project with Edmund Mach Foundation (FEM).

Ricci’s research emphasizes bridging sensory analysis with statistical tools, including the development of an R package for dynamic sensory data analysis. His current projects at UNISG include the DMD initiative, leveraging digital platforms to promote the Mediterranean Diet.

No scientific awards or grants are explicitly mentioned in the provided text.