معرفی
Leonardo Menghi is a Postdoc at the University of Southern Denmark, affiliated with the Department of Green Technology. His research focuses on the intersection of sensory science, psychometrics, human nutrition, and metagenomics, with a particular emphasis on understanding how interpersonal variations in food sensory perception relate to the oral microbiome and physiological/psychological factors influencing acceptance of plant-based foods produced via precision fermentation.
- Education:
- Ph.D. in Engineering Sciences (2019-2023) from University of Southern Denmark
- Ph.D. in Agrifood and Environmental Sciences (2019-2023) from University of Trento
Research Interests: His work explores sensory profiling, microbiome interactions with food perception, behavioral responses to plant-based foods, and psychometric validation of sensory tests. Key keywords include Taste, Smell, Microbiology, Metagenomics, Dietary Habits, and Consumer Behavior.
Article Trends: Recent publications analyze food neophobia, gender-specific associations in dietary habits, Mediterranean diet adherence, and sensory test validation. Collaborative efforts span EU-funded projects like FLAVOURFERM (active) and MICROSENS (completed).
Activities: He has presented at conferences as a guest lecturer, focusing on topics like flavor release variability, sensory acuity, and microbiome interactions with food perception.
