Maria Laura Corollaro
Sensory Quality research group
Food Quality and Nutrition Department
Research and Innovation Centre - Fondazione Edmund Mach
Via E. Mach 1, 38010 - S. Michele all’Adige (TN), Italy
phone +39 0461 615 186
Education and training
First level degree in Tecnologie Alimentari (Food Technology), got with honours at Università degli Studi di Napoli Federico II, Naples. Second level degree in Alimenti e Salute (Food and Health), got with honours at Università degli Studi di Napoli Federico II, Naples, through an experimental thesis entitled “La Fibra Antiossidante: Composizione e Proprietà della Frazione Insolubile Isolata da Matrici Vegetali”. 30 days work experience, as Short Term Scientific Mission financed by COST (European Cooperation in Science and Technology), at the Department of Food Biosciences, University of Reading (UK), with the project “Effect of the antioxidant dietary fibre moiety of red fruits on intestinal microbiota”.
PhD student at Alma Mater Studiorum – Università di Bologna. Involved in the sensory science project “Progetto Mela” carried out by Sensory Quality Group at FEM, aimed at the development of sensory profiling by a trained panel of apples coming from FEM collection and breeding programs. The developed method will be applied also on apples coming from Università di Bologna experimental fields.
Food Chemistry, Biochemistry, Human Nutrition, Food Research and Development, Food Consumption Psychology.
Title of PhD Schools/Programme PhD course: “Scienze e Tecnologie Agrarie, Ambientali e Alimentari”
Title of PhD project/thesis: Actually involved in FEM project “Progetto Mela”, about sensory profiling of apple fruit.
PhD Advisors: Flavia Gasperi (FEM Advisor), Luca Corelli Grappadelli (UNIBO Advisor)