Luisa Torri

Luisa Torri is a Full Professor of Food Technologies at the University of Gastronomic Sciences (UNISG), Italy. She holds roles as Prorector, Director of the Sensory Analysis Lab, and Board Member of the PhD program in Ecogastronomy. Her work bridges food science, consumer behavior, and sustainability.

Education: Master’s in Food Science (2002) and PhD in Food Biotechnology (2008) from the University of Milan. She joined UNISG in 2007 as Sensory Analysis Lab head, becoming Assistant Professor (2008), then Associate Professor (2018) before achieving Full Professor status in 2023.

Research focuses on sensory evaluation, consumer psychology, and sustainable food systems. Key topics include novel food acceptance, chemosensory perception differences, and shelf-life analysis using electronic noses. She pioneered studies on jellyfish, cultivated meat, and circular economy applications in food.

Teaches courses like Sensory Analysis, Sustainable Novel Foods, and Food Packaging. Leads interdisciplinary projects like SHEEP-UP (ovine biodiversity) and SusPlantIC4.5 (plant-based ice cream innovation). Collaborates with industry giants (Barilla, Ikea, Whirlpool) and publishes over 150 articles.

Institutional roles include leadership in the Italian Society of Sensory Sciences and the Italian Scientific Food Packaging Group. Current research emphasizes consumer-driven sustainability transitions and digital gastronomy education.