Flavia Gasperi

Flavia Gasperi is a Full Professor at the University of Trento's Agriculture, Food and Environment Centre (C3A) and the Department of Cellular, Computational and Integrative Biology (CIBIO), specializing in AGRI-07/A Food Science and Technology. She transitioned to this role in September 2024 after serving as Associate Professor at C3A since 2019. Her teaching includes Enology 1 – Sensory Analysis for Viticulture and Enology students and Sensory Quality of Agri-Food Products for the Master's program in Agrifood Innovation Management.

Her research explores sensory perception mechanisms, consumer decision-making, and instrumental-sensory correlations in food science. Key focuses include:

• Individual variability in multisensory perception
• Consumer preference drivers for agri-food products
• Novel food processing techniques
• Validation of instrumental measurements against human sensory evaluation

She established advanced sensory/instrumental laboratories at Fondazione Edmund Mach (FEM) integrating GC-MS, PTR-MS, and texture analysis.

She coordinates major EU projects including:

• SISTERS (2021-2026): Systemic innovations for food waste reduction (Horizon 2020)
• PROMEDLIFE (2022-2024): Developing Mediterranean diet-aligned novel foods (PRIMA Programme)
• MICROSENSDIET (2022-2025): Investigating oral microbiome-sensory perception linkages (PNRR funding)

As a founding member of the Italian Society of Sensory Sciences (SISS), she served on its board for 20 years (2003-2023) and co-developed national sensory science certification frameworks. She also contributes to the Italian Society of Food Technology and has organized multiple international conferences including EuroSense 2018.