Research Group

The MEATING project (Programme FARB – Financing of Alma Mater Studiorum – University of Bologna to Basic Research, 2012-2013, duration: 24 months), which gave rise to the panel, has been designed and developed by an interdisciplinary team of the University of Bologna consisting of:

Sensory and instrumental food analysis research group

In the MEATING project the group coordinated the activities and was involved in the evaluation of the sensory profiles of products chosen as case studies (QDA® method), consumers test, instrumental aspect determination using rapid acquisition physical methods (electronic eye) and took part in the conjoint elaboration of results.

Tulia Gallina Toschi

Tullia Gallina Toschi

Research Unit Coordinator and responsible for activity of the sensory and instrumental analysis
Alessandra Bendini

Alessandra Bendini

Assistant professor
Sara Barbieri

Sara Barbieri

PhD and Panel Leader of the Professional Committee of virgin olive oils tasting of the Department of Agricultural and Food Sciences of University of Bologna (DISTAL Panel)
Enrico Valli

Enrico Valli

PhD
Federica Tesini

Federica Tesini

PhD student
Rosa Palagano

Rosa Palagano

Collaborator
Federica Sgarzi

Federica Sgarzi

Collaborator
The group mainly deals with:
Characterization of extra virgin olive oils and other virgin or cold-pressed vegetable oils.

Induced modifications from the conservation and transport of vegetable oils and fats.

Characterization and valorization of by-products.

Phenolic compounds, tocopherols and other antioxidant analyses.

Characterization and quantitative determination of volatile compounds.

Coordination of the Professional Committee of tasting of virgin olive oils.

Sensory analysis of food.

Zootechnics Research Group

In the MEATING project the group was involved in the selection of case studies and animal zootechnical variables to be taken into account, in the evaluation of consistency of rapid acquisition physical methods (Texture Analyzer) and took part in the conjoint elaboration of results.

Claudio Cavani

Claudio Cavani

Responsible for activities of the zootechnics research group
Massimiliano Petracci

Massimiliano Petracci

Associate Professor
Francesca Soglia

Francesca Soglia

PhD studentDottoranda
Luca Canonico

Luca Canonico

Collaborator
The group mainly deals with:
Quality of poultry and rabbit meats as a function of genotype, housing, and feeding.

Pre-slaughter steps and qualitative-quantitative aspects of poultry and rabbit production.

Estimation and quality characterization of the main meat abnormalities in poultry (PSE-like, oregon disease, white-striping, wooden-breast, and spaghetti-meat).

Technologies and functional ingredients for improving processing yields and quality traits of processed poultry and rabbit meat.

Communication research group

In the MEATING project, the group investigated the communicative aspects aimed at informing consumers about the sensory characteristics of the products considered.

Giovanna Cosenza

Giovanna Cosenza

Responsible for the research activities of the communication group
Sara Spinelli

Sara Spinelli

PhD
The research group deals with numerous research activities related to semiotics and communication, including:
Semiotics of new media channels.

Semiotics of political communication.

Semiotics of industrial design.

Semiotics of consumption.