Sara SPINELLI

Ruolo attuale:: Professore Associato
SSD:: AGRI-07/A - Scienze e tecnologie alimentari
Afferenza organizzativa:: Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali (DAGRI)

Recapiti

	0552755506
	sara.spinelli(AT)unifi.it

Avvisi

Seminario prof. John Prescott - Food Neophobia and Its Relationship with Food Preferences and Eating

5 ottobre ore 10.30-12.30 aula O via Donizetti “Food Neophobia and Its Relationship with Food Preferences and Eating Habits” Registrazione: https://forms.gle/RZ7ShLPyjZKhkk1f8

Seminario: Taste perception of macronutrients, prof. Russell Keast, Deakin University, Australia

30 settembre, aula D, Cascine, ore 14, nell'ambito del corso Alimentazione e Salute della Laurea Magistrale in Food Design e Innovazione di Prodotto. Il seminario verterà sui gusti alimentari dei grassi, proteine e carboidrati.

Nuovo MOOC su Food Packaging e Innovazione

Il MOOC dedicato al tema del confezionamento alimentare è ora disponibile sulla piattaforma Ipazia: https://ipazia.unifi.it/course/info.php?id=33 Docenti: prof. Fabio Licciardello, Sara Spinelli e Bruno Zanoni

Sara SPINELLI

Orario di ricevimento (aggiornato al 06/02/2019)

Su appuntamento (da accordare via email).

Sara SPINELLI

Biografia

Sara Spinelli è professoressa associata (AGR 15 – Scienze e Tecnologie Alimentari) presso il Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali dell’Università degli Studi di Firenze. E' abilitata a ricoprire il ruolo di professore Ordinario dal 12/05/2021 al 12/05/2033 (art. 16, comma 1, Legge 240/10) Settore Concorsuale 07/F1 Scienze e Tecnologie Alimentari.

Ha conseguito il dottorato presso l'Università di Bologna, e ha poi proseguito i suoi studi postdottorali nel campo delle scienze sensoriali prima presso l’Università di Bologna e poi di Firenze, dove svolge attività di ricerca sulle differenze individuali nelle preferenze alimentari presso il SensoryLab.

Tra i suoi principali interessi di ricerca vi sono ruolo delle emozioni, dei tratti della personalità, del genere/sesso e della sensibilità ai gusti nelle preferenze alimentari in particolare nelle popoplazioni vulnerabili, l’analisi del linguaggio nell'esperienza alimentare e l'innovazione di prodotto (con un focus sull'innovazione su misura sostenibile e salutare). Su questi temi è autrice di oltre 80 pubblicazioni su riviste peer-reviewed e in capitoli in volume su invito.

Dal 2022 è presidente della Società Italiana di Scienze Sensoriali e dal 2023 è chair della European Sensory Science Society. Dal 2016 è membro dell’Editorial Board della rivista Food Quality and Preference. Nel 2019 è stata premiata con il Food Quality and Preference Award - Contributions by a researcher of the future e nel 2023 è stata Visiting Researcher presso la Penn State University (USA) con una borsa Fulbright Research Scholar. Dal 2025 è membro del Food for Life’s Expert Network (FLEN) - European Technology Platform, Food for Life, un forum di stakeholder guidati dall’industria, riconosciuto dalla Commissione Europea per il loro ruolo nel promuovere l’innovazione, il trasferimento di conoscenze e la competitività europea.

È/È stata membro del comitato organizzatore e scientifico di numerosi convegni internazionali (Eurosense 2018-2020-2022-2024; Pangborn 2019; Plotina 2020 "Regendering Science. For an inclusive research environment") e nazionali (Convegno della Società Italiana di Scienze Sensoriali).

Orcid ID

Scopus ID

ResearchGate

Sara SPINELLI

Curriculum

RESEARCH EXPERIENCE AND POSITION HELD

Qualified as Associate Professor (AP) and Full Professor (FP) in Food Science and Technology 07/F1 (National Scientific Qualification \| Abilitazione Scientifica Nazionale: AP: valid from 07/01/2020 to 07/01/2029; FP: valid from 12/05/2021 to 12/05/2030).
Since November 2021	Research Fellow (Ricercatore RTD/b); AGR/15 - Food Science and Technology ERC LS9_5 Food sciences (including food technology, food safety, nutrition) Member of the SensoryLab, Laboratory of sensory analysis (DAGRI)	DAGRI, University of Florence
2019-2021	Research Fellow (Ricercatore RTD/a); AGR/15 - Food Science and Technology ERC LS9_5 Food sciences (including food technology, food safety, nutrition) Member of the SensoryLab, Laboratory of sensory analysis (DAGRI)	DAGRI, University of Florence
May-December 2018	Research Fellowship (Post Doc) - University of Florence The individual variability in food preferences between psychological and physiological factors: the role of personality and emotions Research Grant - AGR/15 Sector – Food Science and Technology	DAGRI, University of Florence
2016-2018	Research Fellowship (Post Doc) FARB research project "Rapid sensory and instrumental analysis of meat and meat products: an integrated approach to quality control and communication"	Alma Mater Studiorum – University of Bologna

RESEARCH SCHOLARSHIP

2022/23

Fulbright Research Scholar (Penn State University)

US-Italy Fulbright Commission

May 2016-May 2108

Research Scholarship (Postdoc) - Winner of the competitive grant "Young Researchers as Protagonists" – Theme: Food and Nutrition

Fondazione Ente Cassa di Risparmio, Florence (Italy)

The individual variability in food preferences between psychological and physiological factors: the role of personality and emotions

Two-year research grant - Sector AGR/15 – Food Science and Technology

Department of Agricultural, Food, Environmental and Forestry (DAGRI), University of Florence

PROFESSIONAL WORK EXPERIENCE

2012-2019	Freelance in Sensory & Consumer Science, SemioSensory Research & Consulting; Consultancies and advice for food and non-food companies (sensory & consumer studies) including Bonduelle (Lille, FR), L'Oreal (Paris, FR)	Prato, Italy
2011-2015	Research and Consulting, Collaboration with Adacta International S.p.A. – Marketing Research and Sensory Analysis; Developing new methods for the study of consumer preferences: emotions and global profiling of products	Naples, Italy
2008-2018	Research activities - Collaboration with the Sensory Analysis Laboratory of the University of Florence; Collaboration on research projects dedicated to the study of the perception of food products and of individual differences in food preferences	Florence, Italy

NOTABLE ACADEMIC PROJECTS

2023/27	Role in the project: Member of the research team. LIFE22-GOV-IT-LIFE EU SHARKS	European Union
2020/2021	Role in the project: Member of the research team. Smelltracker Consortium aimed at measuring smell-related alterations due to Covid-19 (https://smelltracker.org/)	-
2020/2021	Role in the project: Member of the research team. Global Consortium on Chemosensory Research (GCCR), aimed at defining and coordinating world-wide crowdsourced research to understand the reports of the chemosensory issues related to COVID-19. https://gcchemosensr.org/	-
2016/2019	Role in the project: Principal investigator/coordinator. Individual variability in food preferences between physiological and psychological factors: the role of personality traits and emotions. The project was funded by the Fondazione Ente Cassa di Risparmio – Food and Eating behaviors, AGR/15; Duration: 18 months	Cassa di Risparmio
Since 2018	Roles in the project: 1) Member of the Supervisory Board (SB); The SB, chaired by the Project Coordinator, takes full responsibility of the network management and isthe decision-making body"; 2) Task Leader "Development of an age and product specific method to measure emotions elicited by food in pre-adolescents" under WP3, Method development; 3) Responsible for UNIFI in WP8 Communication & Dissemination Horizon 2020 – Research and Innovation Framework Programme – H2020-MSCA-ITN-2017n – 764985 “Bringing Down Barriers to Children's Healthy Eating" (EDULIA) Principal Investigator – Dr. Paula Varela, Nofima (Norway)	European Union
2017/2018	Role in the project: collaboration in the research activities (WP 4 – Individual differences study); PRIN project 2015 prot.20158YJW3W (national project funded by the Ministry for Education, University and Research); Individual differences in the acceptability of healthy foods: focus on phenol and fat content; Principal Investigator/National Coordinator: Prof. Erminio Monteleone, University of Florence (Italy)	MIUR – national funding
2014/2017	Role in the project: Member of the Scientific Committee Coordinating the Working Group on Psychological Traits and member of the research team of UNIFI unit Italian Taste project – A research project of the Italian Society of Sensory Sciences aimed at the study of individual differences in food preference and choice (http://www.it-taste.it/); National Coordinator: Prof. Erminio Monteleone, University of Florence (Italy)	Italian Sensory Science Society
2016/2017	Role in the project: Collaboration in research activities Marie Curie Industry-Academia Partnerships and Pathway (IAPP) – Call Identifier FP7-PEOPLE-2013-IAPP – code id 999862906; To critically evaluate vegetable acceptability through individual and environmental characteristics across the lifespan in institutional food service (VEGGIEAT) https://microsites.bournemouth.ac.uk/veggieat/; Principal Investigator: Prof. Heather Hartwell, University of Bornemouth (United Kingdom)	European Union
2015/2016	Role in the project:Collaboration in the research activities (WP2 and WP4) FARB Project - Funding of the Alma Mater Studiorum – University of Bologna to Basic Research "Rapid sensory and instrumental analyses of meat and meat products: an integrated approach to quality control and communication" – MEATING; Project coordinator: Prof. Tullia Gallina Toschi, University of Bologna – Alma Mater Studiorum (Italy)	MIUR – national funding
2008/2009	Role in the project: Collaboration in the research activities: "Perception of the quality and typicality of raw PDO hams by consumers". PRIN 2007 project. Prot 2007HCW9HN_003 "Characters of suitability and perceived typicality in raw ham" (national project funded by the Ministry for Education, University and Research); National Coordinator: Prof. Edi Piasentier, University of Udine (Italy)	MIUR – national funding

RESEARCH AT UNIVERSITIES AND FOREIGN RESEARCH INSTITUTES

2023	Visiting Scholar at Penn State University - Fulbright Research Scholar	State College (PA-USA)
2015/2017	Visiting scientist at Research Center – Institut Paul Bocuse Main contact: Dr Agnès Giboreau (duration: three periods for a total of 3,5 months)	Ecully, Lyon (France)
August 2016	Visiting scientist at CICAN (Centro de Investigationes en Comportamiento Alimentario y Nutricion),Universidad de Guadalajara; Main contact: Prof. Antonio Espinoza (duration: 15 days)	Guadalajara (Mexico)
Nov 2009/	Visiting Scholar at CeReS (Centre de Recherches Sémiotiques de l'Université de Limoges) – Université Paris IV ; Main contact: Francois Bordron (duration: 3 months)	Paris (France)

PARTICIPATION IN NATIONAL AND INTERNATIONAL WORKING GROUPS

since 2019	Coordination of the Working Group "Taste Sensitivity" – European Sensory Science Society
since 2018	Member of the MiMo (Mind in mouth) Working Group - Italian Sensory Science Society (collaboration between sensory science and cognitive psychology)
2015/2016	Member of the Working Group Sensory Analysis, Agri-Food Commission of UNI (Italian Unification Agency). Writing Standards for Certification of Sensory Project Manager Skills ("Unregulated Professional Activities - Sensory Project Manager - Knowledge, Skills and Competency Requirements," 11637:2016).
since 2014	Member of the Scientific Committee of the Italian Taste Project – Italian Sensory Science Society
2013	Member of the Working Group "SISS Seeds" – SISS Young Researchers Multidisciplinary Group

MEMBERSHIP AND ACTIVITIES IN SCIENTIFIC ASSOCIATIONS

Since 2023	Chair of the European Sensory Science Society
Since 2022	Chair of the Italian Sensory Science Society and member of the board of the European Sensory Science Society
Since 2009	Collaboration with the Italian Sensory Science Society (SISS), scientific no profit organization; (www.scienzesensoriali.it) Communication and event organization (conferences, courses, workshops); Organizing secretariat	Italian Society of Sensory Sciences (SISS), Florence, Italy
Since 2011	Collaboration with the European Sensory Science Society (E3S); www.e3sensory.eu) Event organization and activity coordination (working groups; symposium)	European Sensory Science Society (E3S) Florence, Italy

CERTIFICATIONS

Since January 2021	qualified as Full Professor in Food Science and Technology 07/F1 (National Scientific Qualification\|Abilitazione Scientifica Nazionale	Italian Ministry of Education, Universities and Research
Since January 2020	qualified as Associate Professor in Food Science and Technology 07/F1 (National Scientific Qualification\|Abilitazione Scientifica Nazionale	Italian Ministry of Education, Universities and Research
Since 2014	Certificate of quality and professional qualification of services provided as Sensory Project Manager	Italian Sensory Science Society (under Law 4/2013)
2021	English (TOEFL)	ETS

AWARDS

2019	Food Quality and Preference Award - Contributions from a researcher of the future
2015	Young Scientist Award – Award for Contribution presented at the 11thPangborn Sensory Science Symposium, Gotheborg (Sweden). Presentation Title: Preferred context and consumer perception of coffee. An approach to open-ended question analysis
2014	EmotiContext - Rethinking the communication of Tuscan extra virgin olive oil from emotions and uses in the kitchen; Proposal mentioned among the "Good Practices" selected for publication in the information materials of the Tuscany Region – EXPO 2015

TEACHING IN PHD COURSES

Since 2020	“Gender Equality”(1 ECTS)	University of Florence
Since 2020	*“Innovation and new product development. Incremental, radical and disruptive* food products”** 0.5/1 ECTS	University of Florence
Since 2018/2019	Soft and complementary skills: “Writing, publishing, presenting and searching scientific literature: how to write a PhD thesis”, 0.5 ECTS	University of Florence

TEACHING IN MA AND BA (AS LECTURER)

Since 2020/2021	Analysis of Consumer Preferences (2 ECTS) Master's degree: Food Science and Technology	University of Florence
Since 2019/2020	Process Quality Design and Management (1/2 ECTS) Master's degree: Food Science and Technology	University of Florence
Since 2018/2019	Food Science and Technology (3 ECTS) Bachelor’s degree in Dietetics	University of Florence
2019	Triadic elicitation techniques; Post-Graduate Certificate in Sensory Science	University of Nottingham

TEACHING AT UNIVERSITY (AS TEACHING ASSISTANT)

2016/19	Analysis of Consumer Preferences; Master's degree in Food Science and Technology	University of Florence
Since 2016/17	Perception and acceptability of food products; Master's degree in Food Science	University of Florence
Since 2016/17	Sensory Analysis; Bachelor’s degree in Food Technology	University of Florence

Sara SPINELLI

Interessi

Principali temi di ricerca:

STUDIO DELLE PREFERENZE ALIMENTARI:

variabilità individuale nelle preferenze alimentari
ruolo delle attitudini e dei tratti psicologici, delle variabili fisiologiche e della sensibilità ai gusti nelle preferenze alimentari
differenze di genere e di età
le preferenze alimentari in specifiche fasce di età: bambini, adolescenti, adulti, anziani
le preferenze alimentari per regimi dietetici specifici: celiaci, vegetariani, flexitariani, onnivori

PERCEZIONE SENSORIALE E ACCETTABILITÀ DEI PRODOTTI ALIMENTARI:

proprietà sensoriali e gradimento
alterazioni di gusto e olfatto in pazienti sottoposti a chemioterapia
relazioni tra emozioni, gradimento e proprietà sensoriali
contesti d’uso
attese e valutazione dei prodotti in blind e in condizione informata
funzionalità sensoriale e uso in cucina dei prodotti utilizzati come ingredienti

INNOVAZIONE DI PRODOTTO:

innovazione incrementale e disruptive di prodotto
ottimizzazione di prodotto (senso-edonica e senso-emozionale)

SVILUPPO E OTTIMIZZAZIONE DI METODI:

metodi espliciti e impliciti per lo studio del gradimento e delle emozioni (in adulti e bambini)
text analysis applicata alle scienze sensoriali (studi sul contesto)

Sara SPINELLI

Pubblicazioni

Legenda

Contributo su rivista |

Articolo su libro |

Libro |

Contributo in atti di convegno (proceeding) |

Brevetto |

Curatela | Altro

Altro |

Tesi di Dottorato

Kokkorou, Margarita; Dinnella, Caterina; Cardello, Armand V.; Monteleone, Erminio; Pierguidi, Lapo; Wollgast, Jan; Maragkoudakis, Petros; Spinelli, Sara (2026). Effects of the hedonic value of a starter dish on liking, emotional response, and intake of a plant-based main dish in an adolescent school setting. FOOD QUALITY AND PREFERENCE, vol. 135, pp. 0-0, ISSN:0950-3293 DOI Accesso ONLINE all'editore

Caponio, Giusy Rita; Miolla, Roberta; Vacca, Mirco; De Angelis, Maria; Spinelli, Sara; Difonzo, Graziana (2026). Semi-industrial scale-up of functional biscuits enriched with wine lees: nutritional enhancement and consumer acceptance. APPLIED FOOD RESEARCH, vol. 6, pp. 0-0, ISSN:2772-5022 DOI Accesso ONLINE all'editore

Failla, Morgan; Wee, Josephine; Spinelli, Sara; Monteleone, Erminio; Hopfer, Helene (2026). Meat your feelings: Psychographics and intended behaviors explain emotions toward cell-cultivated meat label terms across consumer clusters in the U.S.A. FOOD QUALITY AND PREFERENCE, vol. 143, pp. 0-0, ISSN:0950-3293 DOI

Pierguidi, Lapo; Spinelli, Sara; Monteleone, Erminio; Dinnella, Caterina (2026). Sensory, situational, and food pairing characterisation of craft beer. INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, vol. 61, pp. 0-0, ISSN:0950-5423 DOI Accesso ONLINE all'editore

Cattarin, Nicole; Trentanove, Sofia; Pierguidi, Lapo; Spinelli, Sara; Monteleone, Erminio; Dinnella, Caterina (2026). Tailor-made innovation for children with different levels of food neophobia: Co-creating legume-based dishes for the school canteen. FOOD QUALITY AND PREFERENCE, vol. 144, pp. 0-0, ISSN:0950-3293 DOI

Lippi, Angelica; Giboreau, Agnès; Mourier, Véronique; Hebert, Christophe; Schiappa, Renaud; Cougny, Amélie; Touati, Kouceila; Debaigt, Colin; Gama, Anasthasia; Stingo, Francesco Claudio; Piquet, Mathieu; Monteleone, Erminio; Spinelli, Sara (2026). Personality traits are associated with the development and severity of chemosensory alterations during chemotherapy: a longitudinal study. SUPPORTIVE CARE IN CANCER, vol. 34, pp. 1-10, ISSN:0941-4355 DOI

Appiani, Marta; Cattaneo, Camilla; Spinelli, Sara; Laureati, Monica (2025). Understanding sensory and emotional drivers of plant-based fish analogues acceptance in children and adults. FOOD RESEARCH INTERNATIONAL, vol. 220, pp. 0-0, ISSN:0963-9969 DOI Accesso ONLINE all'editore

Pennaneach, Camille; Costanzo, Andrew; Dinnella, Caterina; Spinelli, Sara; Monteleone, Erminio; Keast, Russell (2025). Post-oral receptors and alimentary taste: implications for energy intake and appetite. CHEMICAL SENSES, pp. 0-0, ISSN:0379-864X DOI Accesso ONLINE all'editore

Lippi, Angelica; Spinelli, Sara; Ghelfi, Chiara; Dinnella, Caterina; Giboreau, Agnès; Mourier, Véronique; Monteleone, Erminio (2025). Food service in cancer hospitals: A co-creation approach to increase liking and to reduce food waste. FOOD RESEARCH INTERNATIONAL, vol. 221, pp. 0-0, ISSN:0963-9969 DOI Accesso ONLINE all'editore

Spinelli, Sara (2025). Personality, Food Perception and Preferences. In: Meiselman Herb. Food and Consumer Behavior: A Comprehensive Reference, pp. 0-0 Elsevier, ISBN:9780081005965., vol. Reference Module in Food Science: DOI Accesso ONLINE all'editore

Spinelli, Sara; Gallina Toschi, Tullia (2025). Gender Perspectives in Sensory and Consumer Science. In: Meiselman Herb. Food and Consumer Behavior: A Comprehensive Reference, pp. 0-0 Elsevier, ISBN:9780081005965., vol. Reference Module in Food Science: DOI Accesso ONLINE all'editore

Dubbiosi, Lisa; Pierguidi, Lapo; Borgogno, Monica; Dinnella, Caterina; Sanesi, Simona; Monteleone, Erminio; Spinelli, Sara (2025). Implicit measure of emotional responses to fabric textures: an original approach based on the Affect Misattribution Procedure. FOOD QUALITY AND PREFERENCE, pp. 0-0, ISSN:0950-3293 DOI Accesso ONLINE all'editore

Domenici, Marina; Pierguidi, Lapo; Spinelli, Sara; Dinnella, Caterina; Monteleone, Erminio (2025). Innovating meat products: guiding tailor-made new product development for flexitarians and omnivores through a Jobs-To-Be-Done co-creation approach. FOOD QUALITY AND PREFERENCE, vol. 128, pp. 0-0, ISSN:0950-3293 DOI Accesso ONLINE all'editore

Di Meglio, J.; Rorandelli, C.; Dinnella, C.; Monteleone, E.; Stingo, F.C.; Doni, L.; Visani, L.; Guarino, A.; Gambale, E.; De Sanctis, R.; Gerosa, R.; Tiberio, P.; Antonuzzo, L.; Scotti, V.; Meattini, I.; Roviello, G.; Spinelli, S. (2025). Changes in chemosensory perception, food preferences and emotional responses to foods in cancer patients during the early stages of chemotherapy: an exploratory study. FOOD QUALITY AND PREFERENCE, vol. 134, pp. 0-0, ISSN:0950-3293 DOI Accesso ONLINE all'editore

Proserpio, Cristina; Spinelli, Sara; Cattaneo, Camilla; Dinnella, Caterina; Laureati, Monica; Monteleone, Erminio; Pagliarini, Ella (2025). Liking for saltiness is associated with preference for fattier and more caloric foods. FOOD QUALITY AND PREFERENCE, vol. 124, pp. 0-0, ISSN:0950-3293 DOI Accesso ONLINE all'editore

Giuffrè, Maria Rosaria; Pierguidi, Lapo; Coubart, Aurélie; Dinnella, Caterina; Charbonneau, Aude; Monteleone, Erminio; Morizet, David; Spinelli, Sara (2025). Capturing the sensory and emotional dynamics of cosmetic creams during usage: A temporal dominance approach. FOOD QUALITY AND PREFERENCE, vol. 131, pp. 0-0, ISSN:0950-3293 DOI Accesso ONLINE all'editore

Failla, Morgan; Wee, Josephine; Spinelli, Sara; Monteleone, Erminio; Hopfer, Helene (2025). More than a feeling: Development of an EmoSemio questionnaire to evaluate emotions evoked by cell-cultivated meat label terms in Singapore and the USA. FOOD QUALITY AND PREFERENCE, vol. 127, pp. 00-0, ISSN:0950-3293 DOI

Kokkorou, Margarita; Spinelli, Sara; Dinnella, Caterina; Pierguidi, Lapo; Wollgast, Jan; Maragkoudakis, Petros; Monteleone, Erminio (2025). Co-creating innovative and accepted legume-based dishes for school canteens with adolescents in a low socioeconomic area. FOOD QUALITY AND PREFERENCE, vol. 123, pp. 0-0, ISSN:0950-3293 DOI Accesso ONLINE all'editore

Cattaneo, Camilla; Spinelli, Sara; Dinnella, Caterina; Proserpio, Cristina; Monteleone, Erminio; Pagliarini, Ella; Laureati, Monica (2025). Patterns of sensory and hedonic responses for salty and umami tastes and their impact on food familiarity, consumption, and nutritional status: A gender-based analysis from a large population sample. CURRENT RESEARCH IN FOOD SCIENCE, vol. 10, pp. 0-0, ISSN:2665-9271 DOI Accesso ONLINE all'editore

Spinelli, Sara; Prescott, John; Dinnella, Caterina; Naes, Tormod; Monteleone, Erminio (2025). Taste responsiveness, anxiety-related personality traits, and sex differences in food preferences. FOOD QUALITY AND PREFERENCE, vol. 134, pp. 0-0, ISSN:0950-3293 DOI Accesso ONLINE all'editore

Rorandelli C.; Lippi A.; Spinelli S.; Pierguidi L.; Monteleone E.; Dinnella C. (2024). Remote testing for PROP taster status assessment using solutions and paper disks. FOOD QUALITY AND PREFERENCE, vol. 113, pp. 0-0, ISSN:0950-3293 DOI Accesso ONLINE all'editore

Lippi, Angelica; Dinnella, Caterina; Spinelli, Sara; Giboreau, Agnes; Mourier, Veronique; Monteleone, Erminio (2024). Modulating taste and trigeminal sensations in food models to assess individual variations in sensory and hedonic responses to food. CLINICAL NUTRITION OPEN SCIENCE, pp. 212-226, ISSN:2667-2685 DOI Accesso ONLINE all'editore

Spinelli, Sara; Hopfer, Helene; Moulinier, Victor; Prescott, John; Monteleone, Erminio; Hayes, John E. (2024). Distinct sensory hedonic functions for sourness in adults. FOOD QUALITY AND PREFERENCE, vol. 116, pp. 0-0, ISSN:0950-3293 DOI Accesso ONLINE all'editore

Prescott, John; Spinelli, Sara (2024). Arousal and the modulation of sensory experience: evidence from food-related emotions. PHILOSOPHICAL TRANSACTIONS - ROYAL SOCIETY. BIOLOGICAL SCIENCES, vol. 379, pp. 0-0, ISSN:0962-8436 DOI Accesso ONLINE all'editore

Sara Spinelli, Caterina Dinnella, Erminio Monteleone (2024). Determining individual variation in ability to discriminate: factors affecting responsiveness and performance. In: Lauren Rogers, Joanne Hort, Sarah E. Kemp, Tracey Hollowood. Discrimination Testing in Sensory Evaluation, pp. 0-0 Wiley, ISBN:978-1-118-63545-2. Accesso ONLINE all'editore

Kokkorou, Margarita; Spinelli, Sara; Dinnella, Caterina; Monteleone, Erminio (2024). Interventions based on sensory-hedonic strategies and on nudging to facilitate vegetable and pulses consumption in the school environment. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, vol. 23, pp. 0-0, ISSN:1541-4337 DOI Accesso ONLINE all'editore

Spinelli, S.; Cunningham, C.; Prescott, J.; Monteleone, E.; Dinnella, C.; Proserpio, C.; White, T.L. (2024). Sweet liking predicts liking and familiarity of some alcoholic beverages, but not alcohol intake: A population study using a split-sample approach. FOOD RESEARCH INTERNATIONAL, vol. 183, pp. 0-0, ISSN:0963-9969 DOI Accesso ONLINE all'editore

Pierguidi, Lapo; Cecchi, Lorenzo; Dinnella, Caterina; Zanoni, Bruno; Spinelli, Sara; Migliorini, Marzia; Monteleone, Erminio (2024). Markers of sensory dynamics in phenols-rich virgin olive oils under optimal storage conditions. FOOD RESEARCH INTERNATIONAL, vol. 187, pp. 0-0, ISSN:0963-9969 DOI Accesso ONLINE all'editore

Piochi, Maria; Spinelli, Sara; Melis, Melania; Laureati, Monica; Feeney, Emma; Methven, Lisa; Yang, Qian; Monteleone, Erminio; Torri, Luisa; Ford, Rebecca; Pagliarini, Ella; Barbarossa, Iole Tomassini; Dinnella, Caterina (2024). Methods for fungiform papillae assessment: A collaborative study among European research units. FOOD QUALITY AND PREFERENCE, vol. 113, pp. 0-0, ISSN:0950-3293 DOI Accesso ONLINE all'editore

D.Lippi, B.Innocenti, T.Marzi, L.Vignozzi, C.Adembri, M.T. Ceccherini, E.Monteleone, S.Spinelli (2024). A tavola non si invecchia -Strategie creative per un appetito buono e un Buon Appetito!. In: D.Lippi, B.Innocenti, T.Marzi, L.Vignozzi, C.Adembri, M.T. Ceccherini, E.Monteleone, S.Spinelli. A tavola non si invecchia, pp. 5-171, Firenze: Angelo Pontecorboli, ISBN:978-88-3384-213-4.

Varela, Paula; De Rosso, Sofia; Moura, Andreia Ferreira; Galler, Martina; Philippe, Kaat; Pickard, Abigail; Rageliene, Tija; Sick, Julia; van Nee, Roselinde; Almli, Valérie L; Ares, Gastón; Grønhøj, Alice; Spinelli, Sara; van Kleef, Ellen (2023). Bringing down barriers to children's healthy eating: a critical review of opportunities, within a complex food system. NUTRITION RESEARCH REVIEWS, pp. 1-58, ISSN:0954-4224 DOI Accesso ONLINE all'editore

Sick J.; Almli V.L.; Dinnella C.; Berget I.; Monteleone E.; Spinelli S. (2023). Cross-national comparison on the meaning of emoji to describe emotions elicited by foods in preadolescents. FOOD QUALITY AND PREFERENCE, vol. 106, pp. 0-0, ISSN:0950-3293 DOI Accesso ONLINE all'editore

Burges Watson D.L.; Giboreau A.; Coveney J.; Kelly C.; Bensafi M.; Braud A.; Bruyas A.; Carrouel F.; Cartner H.; Cunha L.M.; Deary V.; Dougkas A.; Monteleone E.; Mourier V.; Singer P.; Spinelli S. (2023). I-eAT, a consortium addressing gastronomic solutions for altered taste: A research and development manifesto. CLINICAL NUTRITION OPEN SCIENCE, vol. 47, pp. 78-84, ISSN:2667-2685 DOI Accesso ONLINE all'editore

Spinelli, Sara; Monteleone, Erminio (2023). Participant-Defined Questionnaire (EmoSemio). In: Moustafa Bensafi. Basic Protocols on Emotions, Senses, and Foods, pp. 73-81 Springer, ISBN:978-1-0716-2933-8. DOI Accesso ONLINE all'editore

Spinelli S.; Pierguidi L.; Gavazzi G.; Dinnella C.; De Toffoli A.; Prescott J.; Monteleone E. (2023). Skin conductance responses to oral stimuli: The role of taste quality and intensity, and personality traits. FOOD QUALITY AND PREFERENCE, vol. 109, pp. 0-0, ISSN:0950-3293 DOI Accesso ONLINE all'editore

Dinnella C.; Napolitano F.; Spinelli S.; Monteleone E.; Pacelli C.; Braghieri A. (2023). Factors affecting stated liking for meat products: Focus on demographics, oral responsiveness, personality, and psycho-attitudinal traits. MEAT SCIENCE, vol. 195, pp. 0-0, ISSN:0309-1740 DOI Accesso ONLINE all'editore

Pierguidi L.; Spinelli S.; Prescott J.; Monteleone E.; Dinnella C. (2023). Responsiveness to warning sensations and anxiety-related psychological traits modulate individual differences in preference for vegetable foods with varied sensory properties. FOOD RESEARCH INTERNATIONAL, pp. 0-0, ISSN:0963-9969 DOI Accesso ONLINE all'editore

Pierguidi, L.; Prescott, J.; Spinelli, S.; Dinnella, C.; De Toffoli, A.; White, T.L.; Monteleone, E. (2023). Chemosensory quality and intensity reflected in implicit affective responses. FOOD QUALITY AND PREFERENCE, vol. 108, pp. 0-0, ISSN:0950-3293 DOI Accesso ONLINE all'editore

Spinelli, Sara; Monteleone, Erminio; Jaeger, Sara R. (2023). Emotion-Picture Questionnaires (Emoji). In: Moustafa Bensafi. Basic Protocols on Emotions, Senses, and Foods, pp. 83-101 Springer, ISBN:978-1-0716-2933-8. DOI Accesso ONLINE all'editore

Ella Pagliarini, Sara Spinelli, Cristina Proserpio, Erminio Monteleone, Giovanna Fia, Monica Laureati, Tullia Gallina Toschi, Caterina Dinnella (2022). Sensory perception and food neophobia drive liking of functional plant-based food enriched with winemaking by-products. JOURNAL OF SENSORY STUDIES, vol. e12710, pp. 1-9, ISSN:0887-8250 DOI Accesso ONLINE all'editore

Dinnella C.; Pierguidi L.; Spinelli S.; Borgogno M.; Gallina Toschi T.; Predieri S.; Lavezzi G.; Trapani F.; Tura M.; Magli M.; Bendini A.; Monteleone E. (2022). Remote testing: Sensory test during Covid-19 pandemic and beyond. FOOD QUALITY AND PREFERENCE, vol. 96, pp. 0-0, ISSN:0950-3293 DOI Accesso ONLINE all'editore

Agovi, Herdis; Pierguidi, Lapo; Dinnella, Caterina; Viggiano, Maria Pia; Monteleone, Erminio; Spinelli, Sara (2022). Attentional bias for vegetables is negatively associated with acceptability and is related to sensory properties. FOOD QUALITY AND PREFERENCE, vol. 96, pp. 0-0, ISSN:0950-3293 DOI Accesso ONLINE all'editore

Robino A.; Concas M.P.; Spinelli S.; Pierguidi L.; Tepper B.J.; Gasparini P.; Prescott J.; Monteleone E.; Gallina Toschi T.; Torri L.; Pagliarini E.; Gasperi F.; Dinnella C. (2022). Combined influence of TAS2R38 genotype and PROP phenotype on the intensity of basic tastes, astringency and pungency in the Italian taste project. FOOD QUALITY AND PREFERENCE, vol. 95, pp. 0-0, ISSN:0950-3293 DOI Accesso ONLINE all'editore

Morizet D.; Doyen A.; Dairou V.; Lebarbanchon L.; Spinelli S. (2022). Assessing user adoption of a new-market disruptive innovation: The LUD (Learning-Use-Deprivation) framework. FOOD QUALITY AND PREFERENCE, vol. 96, pp. 0-0, ISSN:0950-3293 DOI Accesso ONLINE all'editore

Snitz, Kobi; Honigstein, Danielle; Weissgross, Reut; Ravia, Aharon; Mishor, Eva; Perl, Ofer; Karagach, Shiri; Medhanie, Abebe; Harel, Nir; Shushan, Sagit; Roth, Yehudah; Iravani, Behzad; Arshamian, Artin; Ernst, Gernot; Okamoto, Masako; Poo, Cindy; Bonacchi, Niccolò; Mainen, Zachary; Monteleone, Erminio; Dinnella, Caterina; Spinelli, Sara; Mariño-Sánchez, Franklin; Ferdenzi, Camille; Smeets, Monique; Touhara, Kazushige; Bensafi, Moustafa; Hummel, Thomas; Lundström, Johan N; Sobel, Noam (2022). An olfactory self-test effectively screens for COVID-19. COMMUNICATIONS MEDICINE, vol. 2, pp. 0-0, ISSN:2730-664X DOI Accesso ONLINE all'editore

Mani E.; Ford R.; Pierguidi L.; Spinelli S.; Ramsey I.; Monteleone E.; Dinnella C. (2022). Exploring the association between oral tactile sensitivity measures and phenotypic markers of oral responsiveness. JOURNAL OF TEXTURE STUDIES, vol. 53, pp. 345-356, ISSN:0022-4901 DOI

Sick, Julia; Monteleone, Erminio; Dinnella, Caterina; Pierguidi, Lapo; Spinelli, Sara (2022). Development of an emoji-based self-report measurement tool to measure emotions elicited by foods in preadolescents. FOOD QUALITY AND PREFERENCE, vol. 100, pp. 0-0, ISSN:0950-3293 DOI Accesso ONLINE all'editore

Endrizzi I.; Cliceri D.; Menghi L.; Aprea E.; Charles M.; Monteleone E.; Dinnella C.; Spinelli S.; Pagliarini E.; Laureati M.; Torri L.; Bendini A.; Toschi T.G.; Sinesio F.; Predieri S.; Gasperi F. (2022). Relationships between intensity and liking for chemosensory stimuli in food models: A large-scale consumer segmentation. FOODS, vol. 11, pp. 0-0, ISSN:2304-8158 DOI Accesso ONLINE all'editore

Ervina, Ervina; Almli, Valérie L.; Berget, Ingunn; Spinelli, Sara; Sick, Julia; Dinnella, Caterina (2021). Does Responsiveness to Basic Tastes Influence Preadolescents’ Food Liking? Investigating Taste Responsiveness Segment on Bitter-Sour-Sweet and Salty-Umami Model Food Samples. NUTRIENTS, vol. 13, pp. 0-0, ISSN:2072-6643 DOI Accesso ONLINE all'editore

Spinelli, Sara; Mini, Enrico; Monteleone, Erminio; Angiolini, Catia; Roviello, Giandomenico (2021). ALTERTASTE: improving food pleasure and intake of oncology patients receiving chemotherapy. FUTURE ONCOLOGY, pp. 0-0, ISSN:1479-6694 DOI Accesso ONLINE all'editore

Cecchetto, Cinzia; Di Pizio, Antonella; Genovese, Federica; Calcinoni, Orietta; Macchi, Alberto; Dunkel, Andreas; Ohla, Kathrin; Spinelli, Sara; Farruggia, Michael C; Joseph, Paule V; Menini, Anna; Cantone, Elena; Dinnella, Caterina; Cecchini, Maria Paola; D'Errico, Anna; Mucignat-Caretta, Carla; Parma, Valentina; Dibattista, Michele (2021). Assessing the extent and timing of chemosensory impairments during COVID-19 pandemic. SCIENTIFIC REPORTS, vol. 11, pp. 0-0, ISSN:2045-2322 DOI Accesso ONLINE all'editore

Spinelli, Sara; Monteleone, Erminio (2021). Food Preferences and Obesity. ENDOCRINOLOGY AND METABOLISM, vol. April 19, pp. 0-0, ISSN:2093-596X DOI Accesso ONLINE all'editore

Spinelli, Sara; Cunningham, Caitlin; Pierguidi, Lapo; Dinnella, Caterina; Monteleone, Erminio; White, Theresa (2021). The relationship between disgust sensitivity and BMI: is the food disgusting or am I?. FOOD QUALITY AND PREFERENCE, pp. 104222-104222, ISSN:0950-3293 DOI Accesso ONLINE all'editore

Jaeger S.R.; Vidal L.; Ares G.; Chheang S.L.; Spinelli S. (2021). Healthier eating: Covid-19 disruption as a catalyst for positive change. FOOD QUALITY AND PREFERENCE, vol. 92, pp. 0-0, ISSN:0950-3293 DOI Accesso ONLINE all'editore

Pagliarini E.; Proserpio C.; Spinelli S.; Lavelli V.; Laureati M.; Arena E.; Di Monaco R.; Menghi L.; Gallina Toschi T.; Braghieri A.; Torri L.; Monteleone E.; Dinnella C. (2021). The role of sour and bitter perception in liking, familiarity and choice for phenol-rich plant-based foods. FOOD QUALITY AND PREFERENCE, vol. 93, pp. 0-0, ISSN:0950-3293 DOI Accesso ONLINE all'editore

Pierguidi L.; Spinelli S.; Monteleone E.; Dinnella C. (2021). The combined use of temporal dominance of sensations (TDS) and discrete time-intensity (DTI) to describe the dynamic sensory profile of alcoholic cocktails. FOOD QUALITY AND PREFERENCE, vol. 93, pp. 0-0, ISSN:0950-3293 DOI Accesso ONLINE all'editore

Gerkin R.C.; Ohla K.; Veldhuizen M.G.; Joseph P.V.; Kelly C.E.; Bakke A.J.; Steele K.E.; Farruggia M.C.; Pellegrino R.; Pepino M.Y.; Bouysset C.; Soler G.M.; Pereda-Loth V.; Dibattista M.; Cooper K.W.; Croijmans I.; Di Pizio A.; Ozdener M.H.; Fjaeldstad A.W.; Lin C.; Sandell M.A.; Singh P.B.; Brindha V.E.; Olsson S.B.; Saraiva L.R.; Ahuja G.; Alwashahi M.K.; Bhutani S.; D'Errico A.; Fornazieri M.A.; Golebiowski J.; Hwang L.D.; Ozturk L.; Roura E.; Spinelli S.; Whitcroft K.L.; Faraji F.; Fischmeister F.Ph.S.; Heinbockel T.; Hsieh J.W.; Huart C.; Konstantinidis I.; Menini A.; Morini G.; Olofsson J.K.; Philpott C.M.; Pierron D.; Shields V.D.C.; Voznessenskaya V.V.; Albayay J.; Altundag A.; Bensafi M.; Bock M.A.; Calcinoni O.; Fredborg W.; Laudamiel C.; Lim J.; Lundstrom J.N.; Macchi A.; Meyer P.; Moein S.T.; Santamaria E.; Sengupta D.; Dominguez P.R.; Yanik H.; Hummel T.; Hayes J.E.; Reed D.R.; Niv M.Y.; Munger S.D.; Parma V.; Boesveldt S.; de Groot J.H.B.; Dinnella C.; Freiherr J.; Laktionova T.; Marino S.; Monteleone E.; Nunez-Parra A.; Abdulrahman O.; Ritchie M.; Thomas-Danguin T.; Walsh-Messinger J.; Abri R.A.; Alizadeh R.; Bignon E.; Cantone E.; Cecchini M.P.; Chen J.; Guardia M.D.; Hoover K.C.; Karni N.; Navarro M.; Nolden A.A.; Mazal P.P.; Rowan N.R.; Sarabi-Jamab A.; Archer N.S.; Chen B.; Di Valerio E.A.; Feeney E.L.; Frasnelli J.; Hannum M.E.; Hopkins C.; Klein H.; Mignot C.; Mucignat C.; Ning Y.; Ozturk E.E.; Peng M.; Saatci O.; Sell E.A.; Yan C.H.; Alfaro R.; Cecchetto C.; Coureaud G.; Herriman R.D.; Justice J.M.; Kaushik P.K.; Koyama S.; Overdevest J.B.; Pirastu N.; Ramirez V.A.; Roberts S.C.; Smith B.C.; Cao H.; Wang H.; Birindwa P.B.; Baguma M. (2021). Recent smell loss is the best predictor of COVID-19 among individuals with recent respiratory symptoms. CHEMICAL SENSES, vol. 46, pp. 0-0, ISSN:0379-864X DOI Accesso ONLINE all'editore

Spinelli, Sara; Prescott, John; Pierguidi, Lapo; Dinnella, Caterina; Arena, Elena; Braghieri, Ada; Di Monaco, Rossella; Gallina Toschi, Tullia; Endrizzi, Isabella; Proserpio, Cristina; Torri, Luisa; Monteleone, Erminio (2021). Phenol-Rich Food Acceptability: The Influence of Variations in Sweetness Optima and Sensory-Liking Patterns. NUTRIENTS, vol. 13, pp. 866-866, ISSN:2072-6643 DOI Accesso ONLINE all'editore

Spinelli, Sara (2021). Emotions elicited by foods. In: Herbert L. Meiselman. Emotion Measurement, pp. 707-730 Woodhead Publishing, ISBN:9780128211250. DOI Accesso ONLINE all'editore

Piochi, Maria; Dinnella, Caterina; Spinelli, Sara; Monteleone, Erminio; Torri, Luisa (2021). Individual differences in responsiveness to oral sensations and odours with chemesthetic activity: relationships between sensory modalities and impact on the hedonic response. FOOD QUALITY AND PREFERENCE, vol. 104112, pp. 0-0, ISSN:0950-3293 DOI Accesso ONLINE all'editore

Dinnella, Caterina; Spinelli, Sara; Monteleone, Erminio (2020). Attitudes to Food In Italy: Evidences From Italian Taste Project. In: Herb Meiselman. Handbook of Eating and Drinking, pp. 1-25 Springer, Cham, ISBN:978-3-319-75388-1. DOI Accesso ONLINE all'editore

Sick, Julia; Monteleone, Erminio; Pierguidi, Lapo; Ares, Gastón; Spinelli, Sara (2020). The Meaning of Emoji to Describe Food Experiences in Pre-adolescents. FOODS, vol. 9, pp. 0-0, ISSN:2304-8158 DOI Accesso ONLINE all'editore

Cravero, Maria Carla; Laureati, Monica; Spinelli, Sara; Bonello, Federica; Monteleone, Erminio; Proserpio, Cristina; Lottero, Maria Rosa; Pagliarini, Ella; Dinnella, Caterina (2020). Profiling Individual Differences in Alcoholic Beverage Preference and Consumption: New Insights from a Large-Scale Study. FOODS, vol. 9, pp. 0-0, ISSN:2304-8158 DOI

Pierron, Denis; Pereda-Loth, Veronica; Mantel, Marylou; Moranges, Maëlle; Bignon, Emmanuelle; Alva, Omar; Kabous, Julie; Heiske, Margit; Pacalon, Jody; David, Renaud; Dinnella, Caterina; Spinelli, Sara; Monteleone, Erminio; Farruggia, Michael C.; Cooper, Keiland W.; Sell, Elizabeth A.; Thomas-Danguin, Thierry; Bakke, Alyssa J.; Parma, Valentina; Hayes, John E.; Letellier, Thierry; Ferdenzi, Camille; Golebiowski, Jérôme; Bensafi, Moustafa (2020). Smell and taste changes are early indicators of the COVID-19 pandemic and political decision effectiveness. NATURE COMMUNICATIONS, vol. 11, pp. 0-0, ISSN:2041-1723 DOI Accesso ONLINE all'editore

Proserpio C.; Fia G.; Bucalossi G.; Zanoni B.; Spinelli S.; Dinnella C.; Monteleone E.; Pagliarini E. (2020). Winemaking byproducts as source of antioxidant components: Consumers’ acceptance and expectations of phenol‐enriched plant‐based food. ANTIOXIDANTS, vol. 9, pp. 1-17, ISSN:2076-3921 DOI Accesso ONLINE all'editore

Iravani, Behzad; Arshamian, Artin; Ravia, Aharon; Mishor, Eva; Snitz, Kobi; Shushan, Sagit; Roth, Yehudah; Perl, Ofer; Honigstein, Danielle; Weissgross, Reut; Karagach, Shiri; Ernst, Gernot; Okamoto, Masako; Mainen, Zachary; Monteleone, Erminio; Dinnella, Caterina; Spinelli, Sara; Mariño-Sánchez, Franklin; Ferdenzi, Camille; Smeets, Monique; Touhara, Kazushige; Bensafi, Moustafa; Hummel, Thomas; Sobel, Noam; Lundström, Johan N; (2020). Relationship between odor intensity estimates and COVID-19 prevalence prediction in a Swedish population. CHEMICAL SENSES, vol. bjaa034, pp. 0-0, ISSN:0379-864X DOI Accesso ONLINE all'editore

Sick, Julia; Spinelli, Sara; Dinnella, Caterina; Monteleone, Erminio (2020). Children’s selection of emojis to express food-elicited emotions in varied eating contexts. FOOD QUALITY AND PREFERENCE, vol. 85, pp. 0-0, ISSN:0950-3293 DOI Accesso ONLINE all'editore

Pierguidi, Lapo; Spinelli, Sara; Dinnella, Caterina; Prescott, John; Monteleone, Erminio (2020). Liking patterns moderate the relationship between sensory, emotional and context appropriateness profiles: Evidences from a Global Profile study on alcoholic cocktails. FOOD QUALITY AND PREFERENCE, vol. 83, pp. 103904-103904, ISSN:0950-3293 DOI Accesso ONLINE all'editore

Pierguidi, Lapo; Spinelli, Sara; Dinnella, Caterina; Prescott, John; Monteleone, Erminio (2020). Sensory acceptability and personality traits both determine which contexts are preferred for consumption of alcoholic cocktails. FOOD QUALITY AND PREFERENCE, vol. 103978, pp. 0-0, ISSN:0950-3293 DOI Accesso ONLINE all'editore

Spinelli, Sara; Dinnella, Caterina; Tesini, Federica; Bendini, Alessandra; Braghieri, Ada; Proserpio, Cristina; Torri, Luisa; Miele, Nicoletta A.; Aprea, Eugenio; Mazzaglia, Agata; Gallina Toschi, Tullia; Monteleone, Erminio (2020). Gender Differences in Fat-Rich Meat Choice: Influence of Personality and Attitudes. NUTRIENTS, vol. 12, pp. 1374-1374, ISSN:2072-6643 DOI Accesso ONLINE all'editore

Predieri S.; Sinesio F.; Monteleone E.; Spinelli S.; Cianciabella M.; Daniele G.M.; Dinnella C.; Gasperi F.; Endrizzi I.; Torri L.; Gallina Toschi T.; Bendini A.; Pagliarini E.; Cattaneo C.; Di Monaco R.; Vitaglione P.; Condelli N.; Laureati M. (2020). Gender, Age, Geographical Area, Food Neophobia and Their Relationships with the Adherence to the Mediterranean Diet: New Insights from a Large Population Cross-Sectional Study. NUTRIENTS, vol. 12, pp. 1778-1778, ISSN:2072-6643 DOI Accesso ONLINE all'editore

Spinelli, Sara (2019). Beverages in context. In: Herbert L. Meiselman. Context. The Effects of Environment on Product Design and Evaluation, pp. 387-407 Woodhead Publisher, ISBN:9780128144954. DOI Accesso ONLINE all'editore

Pierguidi, Lapo; Spinelli, Sara; Dinnella, Caterina; Prescott, John; Monteleone, Erminio (2019). Individual differences in perceived complexity are associated with different affective responses to alcoholic cocktails. FOOD QUALITY AND PREFERENCE, vol. 76, pp. 47-59, ISSN:0950-3293 DOI Accesso ONLINE all'editore

Appleton, KM; Dinnella, C; Spinelli, S; Morizet, D; Saulais, L; Hemingway, A; Monteleone, E; Depezay, L; Perez-Cueto, FJA; Hartwell, H (2019). Liking and consumption of vegetables with more appealing and less appealing sensory properties: Associations with attitudes, food neophobia and food choice motivations in European adolescents. FOOD QUALITY AND PREFERENCE, vol. 75, pp. 179-186, ISSN:0950-3293 DOI Accesso ONLINE all'editore

Spinelli, S.; Dinnella, C.; Ares, G.; Abbà, S.; Zoboli, G.P.; Monteleone, E. (2019). Global Profile: Going beyond liking to better understand product experience. FOOD RESEARCH INTERNATIONAL, vol. 121, pp. 205-216, ISSN:0963-9969 DOI Accesso ONLINE all'editore

Cliceri, Danny; Spinelli, Sara; Dinnella, Caterina; Ares, Gastón; Monteleone, Erminio (2019). Consumer categorization of plant-based dishes: implications for promoting vegetable consumption. FOOD QUALITY AND PREFERENCE, vol. 76, pp. 133-145, ISSN:0950-3293 DOI Accesso ONLINE all'editore

Valentina Canuti, Caterina Dinnella, Paola Domizio, Giovanna Fia, Livio Lencioni, Erminio Monteleone, Monica Picchi, Sara Spinelli, Bruno Zanoni (2019). Proceedings of the XXIV Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotecnology. di Valentina Canuti, Caterina Dinnella, Paola Domizio, Giovanna Fia, Livio Lencioni, Erminio Monteleone, Monica Picchi, Sara Spinelli, Bruno Zanoni, Firenze: Società Italiana di Scienze Sensoriali, pp. 1-584, 978-88-944679-0-1.

De Toffoli, Alessandra; Spinelli, Sara; Monteleone, Erminio; Arena, Elena; Di Monaco, Rossella; Endrizzi, Isabella; Gallina Toschi, Tullia; Laureati, Monica; Napolitano, Fabio; Torri, Luisa; Dinnella, Caterina (2019). Influences of Psychological Traits and PROP Taster Status on Familiarity with and Choice of Phenol-Rich Foods and Beverages. NUTRIENTS, vol. 11, pp. 0-0, ISSN:2072-6643 DOI Accesso ONLINE all'editore

Piochi, M.; Pierguidi, L.; Torri, L.; Spinelli, S.; Monteleone, E.; Aprea, E.; Arena, E.; Borgogno, M.; Cravero, M.C.; Galassi, L.; Gatti, E.; Lozano, L.; Musi, V.; Piasentier, E.; Valli, E.; Dinnella, C. (2019). Individual variation in fungiform papillae density with different sizes and relevant associations with responsiveness to oral stimuli. FOOD QUALITY AND PREFERENCE, vol. 78, pp. 0-0, ISSN:0950-3293 DOI Accesso ONLINE all'editore

Spinelli, Sara; Jaeger, Sara R (2019). What do we know about the sensory drivers of emotions in foods and beverages?. CURRENT OPINION IN FOOD SCIENCE, vol. 27, pp. 0-0, ISSN:2214-7993 DOI Accesso ONLINE all'editore

Spinelli, Sara; Monteleone, Erminio; Ares, Gastón; Jaeger, Sara R. (2019). Sensory drivers of product-elicited emotions are moderated by liking: Insights from consumer segmentation. FOOD QUALITY AND PREFERENCE, vol. 78, pp. 0-0, ISSN:0950-3293 DOI Accesso ONLINE all'editore

Saba, A.*; Sinesio, F.; Moneta, E.; Dinnella, C.; Laureati, M.; Torri, L.; Peparaio, M.; Saggia Civitelli, E.; Endrizzi, I.; Gasperi, F.; Bendini, A.; Gallina Toschi, T.; Predieri, S.; Abbà, S.; Bailetti, L.; Proserpio, C.; Spinelli, S. (2019). Measuring consumers attitudes towards health and taste and their association with food-related life-styles and preferences. FOOD QUALITY AND PREFERENCE, vol. 73, pp. 25-37, ISSN:0950-3293 DOI Accesso ONLINE all'editore

Spinelli, Sara*; De Toffoli, Alessandra; Dinnella, Caterina; Laureati, Monica; Pagliarini, Ella; Bendini, Alessandra; Braghieri, Ada; Gallina Toschi, Tullia; Sinesio, Fiorella; Torri, Luisa; Gasperi, Flavia; Endrizzi, Isabella; Magli, Massimiliano; Borgogno, Monica; di Salvo, Riccardo; Favotto, Saida; Prescott, John; Monteleone, Erminio (2018). Personality traits and gender influence liking and choice of food pungency. FOOD QUALITY AND PREFERENCE, vol. 66, pp. 113-126, ISSN:0950-3293 DOI Accesso ONLINE all'editore

Laureati, M.*; Spinelli, S.; Monteleone, E.; Dinnella, C.; Prescott, J.; Cattaneo, C.; Proserpio, C.; De Toffoli, A.; Gasperi, F.; Endrizzi, I.; Torri, L.; Peparaio, M.; Arena, E.; Bonello, F.; Condelli, N.; Di Monaco, R.; Gatti, E.; Piasentier, E.; Tesini, F.; Pagliarini, E. (2018). Associations between food neophobia and responsiveness to "warning" chemosensory sensations in food products in a large population sample. FOOD QUALITY AND PREFERENCE, vol. 68, pp. 113-124, ISSN:0950-3293 DOI Accesso ONLINE all'editore

Cliceri, Danny*; Spinelli, Sara; Dinnella, Caterina; Prescott, John; Monteleone, Erminio (2018). The influence of psychological traits, beliefs and taste responsiveness on implicit attitudes toward plant- and animal-based dishes among vegetarians, flexitarians and omnivores. FOOD QUALITY AND PREFERENCE, vol. 68, pp. 276-291, ISSN:0950-3293 DOI

Spinelli, Sara (2018). Semiotics and Sensory Sciences: Meaning Between Texts and Numbers. In: Dario Compagno. Quantitative Semiotic Analysis, pp. 75-100, Svizzera: Springer International Publishing, ISBN:978-3-319-61592-9. DOI Accesso ONLINE all'editore

Dinnella, Caterina; Monteleone, Erminio; Piochi, Maria; Spinelli, Sara; Prescott, John; Pierguidi, Lapo; Gasperi, Flavia; Laureati, Monica; Pagliarini, Ella; Predieri, Stefano; Torri, Luisa; Barbieri, Sara; Valli, Enrico; Bianchi, Piergiorgio; Braghieri, Ada; Caro, Alessandra Del; Di Monaco, Rossella; Favotto, Saida; Moneta, Elisabetta (2018). Individual Variation in PROP Status, Fungiform Papillae Density, and Responsiveness to Taste Stimuli in a Large Population Sample. CHEMICAL SENSES, vol. 43, pp. 697-710, ISSN:0379-864X DOI Accesso ONLINE all'editore

Jaeger, Sara R.*; Spinelli, Sara; Ares, Gastón; Monteleone, Erminio (2018). Linking product-elicited emotional associations and sensory perceptions through a circumplex model based on valence and arousal: Five consumer studies. FOOD RESEARCH INTERNATIONAL, vol. 109, pp. 626-640, ISSN:0963-9969 DOI Accesso ONLINE all'editore

Sara Spinelli, Erminio Monteleone (2018). Emotional Responses to Products. In: Gaston Ares, Paula varela. Methods in Consumer Research - New Approaches to Classic Methods, pp. 261-295, Duxford (UK): Woodhead Publishing, ISBN:9780081020890. DOI Accesso ONLINE all'editore

Fioravanti, M; Giannetti, F; Spinelli, S; Marchetti, M (2018). Bibliometric analysis of the scientific production in forestry-related scientific fields. FOREST@, vol. 15, pp. 65-70, ISSN:1824-0119 DOI

Spinelli, Sara (2017). Implications of the science of emotion for applied research: Comments on Prescott (2017). FOOD QUALITY AND PREFERENCE, vol. 62, pp. 369-371, ISSN:0950-3293 DOI Accesso ONLINE all'editore

Barbieri S., Spinelli S., Bendini A., Palagano R., Cosenza G., Gallina Toschi T. (2017). Comunicare la qualità sensoriale del prosciutto cotto: confronto tra i profili generati dal panel addestrato e il giudizio dei consumatori. In: VI Convegno Nazionale Società Italiana di Scienze Sensoriali, Bologna, 30 novembre – 2 dicembre 2016, Alma Mater Studiorum, Università di Bologna, pp. 159-164, ISBN:9788890215292 Accesso ONLINE all'editore

De Toffoli A.*, Marzi T., Spinelli S., Monteleone E., Viggiano M. P., (2017). Saper capire e regolare le proprie emozioni: evidenze dalle neuroscienze. In: VI Convegno Nazionale Società Italiana di Scienze Sensoriali, Bologna, 30 novembre – 2 dicembre 2016, Alma Mater Studiorum, Università di Bologna, pp. 317-321, ISBN:9788890215292 DOI Accesso ONLINE all'editore

Cliceri, D.*, Fusi, R., Dinnella, C., T. Marzi, Spinelli, S., Monteleone E. (2017). Un approccio implicito per la valutazione delle attitudini verso piatti a base vegetale e animale. In: VI Convegno Nazionale Società Italiana di Scienze Sensoriali, Bologna, 30 novembre – 2 dicembre 2016, Alma Mater Studiorum, Università di Bologna, pp. 311-317, ISBN:9788890215292 DOI Accesso ONLINE all'editore

S. Spinelli, S. Abbà, G. P. Zoboli, E. Monteleone (2017). Global profile: interviste online e home test per comprendere più a fondo l’esperienza del consumatore dagli aspetti sensoriali alle emozioni e all’appropriatezza dei contesti. In: VI Convegno Nazionale Società Italiana di Scienze Sensoriali, Bologna, 30 novembre – 2 dicembre 2016, Alma Mater Studiorum, Università di Bologna, pp. 47-52, ISBN:9788890215292 DOI Accesso ONLINE all'editore

Appleton, Katherine M.; Dinnella, Caterina; Spinelli, Sara; Morizet, David; Saulais, Laure; Hemingway, Ann; Monteleone, Erminio; Depezay, Laurence; Perez-cueto, Federico J. A.; Hartwell, Heather (2017). Consumption of a high quantity and a wide variety of vegetables are predicted by different food choice motives in older adults from France, Italy and the UK. NUTRIENTS, vol. 9, pp. 923-940, ISSN:2072-6643 DOI Accesso ONLINE all'editore

Appleton, K. M., Dinnella, C., Spinelli, S., Morizet, D., Saulais, L., Hemingway, A., Monteleone, E., Depezay, L., Perez-Cueto, F. J. A., Hartwell, H., (2017). Different food choice motives predict the consumption of a high quantity and a high variety of vegetables in European older adults.. In: Improving Nutrition in Metropolitan Areas, 10–12 July 2017, Cambridge University Press, vol. 76 (OCE4), pp. 0-0. DOI Accesso ONLINE all'editore

Spinelli, S., Masi, C., Zoboli, G.P., Dinnella, C., Monteleone, E. (2017). Determinanti del contesto di consumo preferito in relazione alle differenze individuali. Un approccio all’analisi di risposte a domande aperte. In: VI Convegno Nazionale Società Italiana di Scienze Sensoriali, Bologna, 30 novembre – 2 dicembre 2016, Alma Mater Studiorum, Università di Bologna, pp. 33-38, ISBN:9788890215292 Accesso ONLINE all'editore

Enrico Valli, Sara Spinelli (2017). Atti del VI Convegno Nazionale Società Italiana di Scienze Sensoriali. Bologna: Alma Mater Studiorum, Università di Bologna, pp. 1-338, 9788890215292. Accesso ONLINE all'editore

Monteleone, E; Spinelli, S.; Dinnella, C.; Endrizzi, I.; Laureati, M.; Pagliarini, E.; Sinesio, F.; Gasperi, F.; Torri, L.; Aprea, E.; Bailetti, L.I.; Bendini, A.; Braghieri, A.; Cattaneo, C.; Cliceri, D.; Condelli, N.; Cravero, M.C.; Del Caro, A.; Di Monaco, R.; Drago, S.; Favotto, S.; Fusi, R.; Galassi, L.; Gallina Toschi, T.; Garavaldi, A.; Gasparini, P.; Gatti, E.; Masi, C.; Mazzaglia, A.; Moneta, E.; Piasentier, E.; Piochi, M.; Pirastu, N.; Predieri, S.; Robino, A.; Russo, F.; Tesini, F. (2017). Exploring influences on food choice in a large population sample: The Italian Taste project. FOOD QUALITY AND PREFERENCE, vol. 59, pp. 123-140, ISSN:0950-3293 DOI Accesso ONLINE all'editore

Spinelli, Sara; Dinnella, Caterina; Masi, Camilla; Zoboli, Gian Paolo; Prescott, John; Monteleone, Erminio (2017). Investigating preferred coffee consumption contexts using open-ended questions. FOOD QUALITY AND PREFERENCE, vol. 61, pp. 63-73, ISSN:0950-3293 DOI Accesso ONLINE all'editore

Spinelli, S.*; (2016). Emotion Measurements and Application to Product and Packaging Development. In: Peter Burgess. Integrating the Packaging and Product Experience in Food and Beverages: A Road-Map to Consumer Satisfaction, pp. 77-119, UK: Elsevier Inc., ISBN:9780081003602. DOI Accesso ONLINE all'editore

Sara Spinelli, Bruno Piccoli, Gian Paolo Zoboli, Erminio Monteleone (2015). Come le proprietà sensoriali e il branding influenzano le emozioni e il gradimento: il caso dei detersivi per capi delicati. In: V Convegno NazionaleSocietà Italiana di Scienze Sensoriali, San Michele all’Adige, Trento (Italia), 26 -28 novembre 2014, Fondazione Edmund Mach, pp. 437-442, ISBN:978-88-7843-042-6 Accesso ONLINE all'editore

Sara Spinelli, Bruno Piccoli, Annamaria Recchia, Gian Paolo Zoboli, Erminio Monteleone (2015). Quando il gradimento non basta. Le emozioni come chiave per una miglior comprensione della performance di prodotto. In: V Convegno NazionaleSocietà Italiana di Scienze Sensoriali, San Michele all’Adige, Trento (Italia), 26-28 novembre 2014, Fondazione Edmund Mach, pp. 431-436, ISBN:9788878430426 Accesso ONLINE all'editore

Sara Spinelli (2015). Emozioni, benessere e piacere nell’esperienza di prodotto. What’s new?. In: V Convegno NazionaleSocietà Italiana di Scienze Sensoriali, San Michele all’Adige, Trento (Italia), 26-28 novembre 2014, Fondazione Edmund Mach, pp. 57-64, ISBN:9788878430426 Accesso ONLINE all'editore

Sara Spinelli, Erminio Monteleone (2015). Ripensare la comunicazione della diversità sensoriale degli oli extra vergini d’oliva toscani: il profilo culinario e emozionale. In: V Convegno NazionaleSocietà Italiana di Scienze Sensoriali, San Michele all’Adige, Trento (Italia), 26-28 novembre 2014, Fondazione Edmund Mach, pp. 425-430, ISBN:9788878430426 Accesso ONLINE all'editore

Spinelli, S.; Masi, C.; Zoboli, G.P.; Prescott, J.; Monteleone, E. (2015). Emotional responses to branded and unbranded foods. FOOD QUALITY AND PREFERENCE, vol. 42, pp. 1-11, ISSN:0950-3293 DOI Accesso ONLINE all'editore

Sara Spinelli; Camilla Masi; Caterina Dinnella; Gian Paolo Zoboli; Erminio Monteleone (2014). How does it make you feel? A new approach to measuring emotions in food product experience. FOOD QUALITY AND PREFERENCE, vol. 37, pp. 109-122, ISSN:0950-3293 DOI Accesso ONLINE all'editore

Spinelli, Sara* (2014). Investigating the Culinary Use of Olive Oils. In: Erminio Monteleone, Susan Langstaff. Olive Oil Sensory Science, pp. 195-225 Wiley Blackwell, ISBN:9781118332511. DOI Accesso ONLINE all'editore

F. Sinesio; E. Monteleone; S. Spinelli (2012). Atlante sensoriale dei prodotti alimentari. di Società Italiana di Scienze Sensoriali, Milano: Tecniche Nuove, pp. 1-310, 9788848121989. Accesso ONLINE all'editore

S. Spinelli; E. Monteleone (2009). A Semiotic Approach in Analyzing Consumer Perception of food by using the Repertory Grid Method. 8th Pangborn Sensory Science Symposium.. In: Pangborn Sensory Science Symposium, Firenze, Italy, 26-30 July, Elsevier, vol. 8th Pangborn Sensory Science Symposium, Florence 2009, Abstract book,, pp. 153-153.

S.Spinelli; M.Drago; A.Recchia; S.Favotto; E. Piasentier; E.Monteleone. (2009). Consumer Perception of Italian PDO cured hams: When “sensory” does matter in consumer perception of Typical food products. In: Pangborn Sensory Science Symposium, Florence, Italy, 26-30 July, vol. 8th Pangborn Sensory Science Symposium, Florence 2009, Abstract book,, pp. 163-163.

E. Monteleone; S. Spinelli (2009). La qualità percepita dei prosciutti crudi a DOP. In: Università degli Studi Udine, Udine, 29 Ottobre 2009, Nuove Arti Grafiche Artigianelli, pp. 172-183, ISBN:9788889222058

Sara SPINELLI

Biography

Sara Spinelli is associate professor in sensory and consumer science (AGR 15 - Food Science and Technology) at the Department of Agricultural, Food, Environmental and Forestry of the University of Florence. She is qualified as Full Professor in Food Science and Technology 07/F1 (National Scientific Qualification|Abilitazione Scientifica Nazionale: valid from 12/05/2021 to 12/05/2031).

She received her doctorate at the University of Bologna, and then continued her post-doctoral studies in the field of sensory sciences, first at the University of Bologna and then in Florence, where she carried out research on individual differences in food preferences at SensoryLab.

Her main research interests include the role of emotions, personality traits, gender/sex and sensitivity to tastes in food preferences and choices with a specific attention to vulnerable populations (e.g. taste alterations), the analysis of language in food experience and product innovation (especially healthy and sustainable tailor-made/personalised innovation). On these topics she authored over 80 scientific papers published in peer-reviewed journals and invited book chapters.

From 2022 she is chair of the Italian Sensory Science Society and from 2023 she is the chair of the European Sensory Science Society. Since 2016 she is a member of the Editorial Board of the journal Food Quality and Preference. Since 2025 she is member of the Food for Life’s Expert Network (FLEN) - European Technology Platform, Food for Life, an industry-led stakeholder recognised by the European Commission for its role in driving innovation, knowledge transfer and European competitiveness.

She is/has been a member of the organizing and scientific committee of numerous international conferences (Eurosense 2018; Pangborn 2019; Eurosense 2020, Plotina "Regendering Science. For an inclusive research environment") and national (National Conference of the Italian Sensory Science Society).

In 2019 she was awarded with the Food Quality and Preference Award - Contributions from a researcher of the future and in 2022 she got a Fulbright Research Scholarship.

Orcid ID

Scopus ID

Sara SPINELLI

Curriculum

RESEARCH EXPERIENCE AND POSITION HELD

Qualified as Associate Professor (AP) and Full Professor (FP) in Food Science and Technology 07/F1 (National Scientific Qualification \| Abilitazione Scientifica Nazionale: AP: valid from 07/01/2020 to 07/01/2029; FP: valid from 12/05/2021 to 12/05/2030).
Since November 2021	Research Fellow (Ricercatore RTD/b); AGR/15 - Food Science and Technology ERC LS9_5 Food sciences (including food technology, food safety, nutrition) Member of the SensoryLab, Laboratory of sensory analysis (DAGRI)	DAGRI, University of Florence
2019-2021	Research Fellow (Ricercatore RTD/a); AGR/15 - Food Science and Technology ERC LS9_5 Food sciences (including food technology, food safety, nutrition) Member of the SensoryLab, Laboratory of sensory analysis (DAGRI)	DAGRI, University of Florence
May-December 2018	Research Fellowship (Post Doc) - University of Florence The individual variability in food preferences between psychological and physiological factors: the role of personality and emotions Research Grant - AGR/15 Sector – Food Science and Technology	DAGRI, University of Florence
2016-2018	Research Fellowship (Post Doc) FARB research project "Rapid sensory and instrumental analysis of meat and meat products: an integrated approach to quality control and communication"	Alma Mater Studiorum – University of Bologna

RESEARCH SCHOLARSHIP

2022/23

Fulbright Research Scholar (Penn State University)

US-Italy Fulbright Commission

May 2016-May 2108

Research Scholarship (Postdoc) - Winner of the competitive grant "Young Researchers as Protagonists" – Theme: Food and Nutrition

Fondazione Ente Cassa di Risparmio, Florence (Italy)

The individual variability in food preferences between psychological and physiological factors: the role of personality and emotions

Two-year research grant - Sector AGR/15 – Food Science and Technology

Department of Agricultural, Food, Environmental and Forestry (DAGRI), University of Florence

PROFESSIONAL WORK EXPERIENCE

2012-2019	Freelance in Sensory & Consumer Science, SemioSensory Research & Consulting; Consultancies and advice for food and non-food companies (sensory & consumer studies) including Bonduelle (Lille, FR), L'Oreal (Paris, FR)	Prato, Italy
2011-2015	Research and Consulting, Collaboration with Adacta International S.p.A. – Marketing Research and Sensory Analysis; Developing new methods for the study of consumer preferences: emotions and global profiling of products	Naples, Italy
2008-2018	Research activities - Collaboration with the Sensory Analysis Laboratory of the University of Florence; Collaboration on research projects dedicated to the study of the perception of food products and of individual differences in food preferences	Florence, Italy

NOTABLE ACADEMIC PROJECTS

2023/27	Role in the project: Member of the research team. LIFE22-GOV-IT-LIFE EU SHARKS	European Union
2020/2021	Role in the project: Member of the research team. Smelltracker Consortium aimed at measuring smell-related alterations due to Covid-19 (https://smelltracker.org/)	-
2020/2021	Role in the project: Member of the research team. Global Consortium on Chemosensory Research (GCCR), aimed at defining and coordinating world-wide crowdsourced research to understand the reports of the chemosensory issues related to COVID-19. https://gcchemosensr.org/	-
2016/2019	Role in the project: Principal investigator/coordinator. Individual variability in food preferences between physiological and psychological factors: the role of personality traits and emotions. The project was funded by the Fondazione Ente Cassa di Risparmio – Food and Eating behaviors, AGR/15; Duration: 18 months	Cassa di Risparmio
Since 2018	Roles in the project: 1) Member of the Supervisory Board (SB); The SB, chaired by the Project Coordinator, takes full responsibility of the network management and isthe decision-making body"; 2) Task Leader "Development of an age and product specific method to measure emotions elicited by food in pre-adolescents" under WP3, Method development; 3) Responsible for UNIFI in WP8 Communication & Dissemination Horizon 2020 – Research and Innovation Framework Programme – H2020-MSCA-ITN-2017n – 764985 “Bringing Down Barriers to Children's Healthy Eating" (EDULIA) Principal Investigator – Dr. Paula Varela, Nofima (Norway)	European Union
2017/2018	Role in the project: collaboration in the research activities (WP 4 – Individual differences study); PRIN project 2015 prot.20158YJW3W (national project funded by the Ministry for Education, University and Research); Individual differences in the acceptability of healthy foods: focus on phenol and fat content; Principal Investigator/National Coordinator: Prof. Erminio Monteleone, University of Florence (Italy)	MIUR – national funding
2014/2017	Role in the project: Member of the Scientific Committee Coordinating the Working Group on Psychological Traits and member of the research team of UNIFI unit Italian Taste project – A research project of the Italian Society of Sensory Sciences aimed at the study of individual differences in food preference and choice (http://www.it-taste.it/); National Coordinator: Prof. Erminio Monteleone, University of Florence (Italy)	Italian Sensory Science Society
2016/2017	Role in the project: Collaboration in research activities Marie Curie Industry-Academia Partnerships and Pathway (IAPP) – Call Identifier FP7-PEOPLE-2013-IAPP – code id 999862906; To critically evaluate vegetable acceptability through individual and environmental characteristics across the lifespan in institutional food service (VEGGIEAT) https://microsites.bournemouth.ac.uk/veggieat/; Principal Investigator: Prof. Heather Hartwell, University of Bornemouth (United Kingdom)	European Union
2015/2016	Role in the project:Collaboration in the research activities (WP2 and WP4) FARB Project - Funding of the Alma Mater Studiorum – University of Bologna to Basic Research "Rapid sensory and instrumental analyses of meat and meat products: an integrated approach to quality control and communication" – MEATING; Project coordinator: Prof. Tullia Gallina Toschi, University of Bologna – Alma Mater Studiorum (Italy)	MIUR – national funding
2008/2009	Role in the project: Collaboration in the research activities: "Perception of the quality and typicality of raw PDO hams by consumers". PRIN 2007 project. Prot 2007HCW9HN_003 "Characters of suitability and perceived typicality in raw ham" (national project funded by the Ministry for Education, University and Research); National Coordinator: Prof. Edi Piasentier, University of Udine (Italy)	MIUR – national funding

RESEARCH AT UNIVERSITIES AND FOREIGN RESEARCH INSTITUTES

2023	Research Schlat at Penn State University - Fulbright Research Scholar	State College (PA-USA)
2015/2017	Visiting scientist at Research Center – Institut Paul Bocuse Main contact: Dr Agnès Giboreau (duration: three periods for a total of 3,5 months)	Ecully, Lyon (France)
August 2016	Visiting scientist at CICAN (Centro de Investigationes en Comportamiento Alimentario y Nutricion),Universidad de Guadalajara; Main contact: Prof. Antonio Espinoza (duration: 15 days)	Guadalajara (Mexico)
Nov 2009/	Visiting Scholar at CeReS (Centre de Recherches Sémiotiques de l'Université de Limoges) – Université Paris IV ; Main contact: Francois Bordron (duration: 3 months)	Paris (France)

PARTICIPATION IN NATIONAL AND INTERNATIONAL WORKING GROUPS

since 2019	Coordination of the Working Group "Taste Sensitivity" – European Sensory Science Society
since 2018	Member of the MiMo (Mind in mouth) Working Group - Italian Sensory Science Society (collaboration between sensory science and cognitive psychology)
2015/2016	Member of the Working Group Sensory Analysis, Agri-Food Commission of UNI (Italian Unification Agency). Writing Standards for Certification of Sensory Project Manager Skills ("Unregulated Professional Activities - Sensory Project Manager - Knowledge, Skills and Competency Requirements," 11637:2016).
since 2014	Member of the Scientific Committee of the Italian Taste Project – Italian Sensory Science Society
2013	Member of the Working Group "SISS Seeds" – SISS Young Researchers Multidisciplinary Group

MEMBERSHIP AND ACTIVITIES IN SCIENTIFIC ASSOCIATIONS

Since 2023	Chair of the European Sensory Science Society
Since 2022	Chair of the Italian Sensory Science Society and member of the board of the European Sensory Science Society
Since 2009	Collaboration with the Italian Sensory Science Society (SISS), scientific no profit organization; (www.scienzesensoriali.it) Communication and event organization (conferences, courses, workshops); Organizing secretariat	Italian Society of Sensory Sciences (SISS), Florence, Italy
Since 2011	Collaboration with the European Sensory Science Society (E3S); www.e3sensory.eu) Event organization and activity coordination (working groups; symposium)	European Sensory Science Society (E3S) Florence, Italy

CERTIFICATIONS

Since January 2021	qualified as Full Professor in Food Science and Technology 07/F1 (National Scientific Qualification\|Abilitazione Scientifica Nazionale	Italian Ministry of Education, Universities and Research
Since January 2020	qualified as Associate Professor in Food Science and Technology 07/F1 (National Scientific Qualification\|Abilitazione Scientifica Nazionale	Italian Ministry of Education, Universities and Research
Since 2014	Certificate of quality and professional qualification of services provided as Sensory Project Manager	Italian Sensory Science Society (under Law 4/2013)
2021	English (TOEFL)	ETS

AWARDS

2019	Food Quality and Preference Award - Contributions from a researcher of the future
2015	Young Scientist Award – Award for Contribution presented at the 11thPangborn Sensory Science Symposium, Gotheborg (Sweden). Presentation Title: Preferred context and consumer perception of coffee. An approach to open-ended question analysis
2014	EmotiContext - Rethinking the communication of Tuscan extra virgin olive oil from emotions and uses in the kitchen; Proposal mentioned among the "Good Practices" selected for publication in the information materials of the Tuscany Region – EXPO 2015

TEACHING IN PHD COURSES

Since 2020	“Gender Equality”(1 ECTS)	University of Florence
Since 2020	*“Innovation and new product development. Incremental, radical and disruptive* food products”** 0.5/1 ECTS	University of Florence
Since 2018/2019	Soft and complementary skills: “Writing, publishing, presenting and searching scientific literature: how to write a PhD thesis”, 0.5 ECTS	University of Florence

TEACHING IN MA AND BA (AS LECTURER)

Since 2020/2021	Analysis of Consumer Preferences (2 ECTS) Master's degree: Food Science and Technology	University of Florence
Since 2019/2020	Process Quality Design and Management (1/2 ECTS) Master's degree: Food Science and Technology	University of Florence
Since 2018/2019	Food Science and Technology (3 ECTS) Bachelor’s degree in Dietetics	University of Florence
2019	Triadic elicitation techniques; Post-Graduate Certificate in Sensory Science	University of Nottingham

TEACHING AT UNIVERSITY (AS TEACHING ASSISTANT)

2016/19	Analysis of Consumer Preferences; Master's degree in Food Science and Technology	University of Florence
Since 2016/17	Perception and acceptability of food products; Master's degree in Food Science	University of Florence
Since 2016/17	Sensory Analysis; Bachelor’s degree in Food Technology	University of Florence

Sara SPINELLI

Interest

Main research topics:

STUDY OF FOOD PREFERENCES:

• individual variability in food preferences

• role of psychological attitudes and traits, physiological variables and sensitivity to tastes in food preferences

• gender and age differences

• food preferences in specific age groups: children, adolescents, adults, the elderly

• food preferences for specific dietary regimes: celiacs, vegetarians, flexitarians, omnivores

SENSORY PERCEPTION AND ACCEPTABILITY OF FOOD PRODUCTS:

• sensory properties and liking

• taste/smell alterations in chemotherapy patients

• relationships between emotions, liking and sensory properties

• contexts of use

• expectations and evaluation of products in blinds and in an informed condition

• sensory functionality and in cooking of products used as ingredients

PRODUCT INNOVATION:

• incremental and disruptive product innovation

• product optimization (sense-hedonic and sense-emotional)

METHOD DEVELOPMENT AND OPTIMIZATION:

• explicit and implicit methods for the study of satisfaction and emotions (in adults and children)

• text analysis applied to sensory sciences (context studies)