Luisa Torri (female) obtained her Master Degree in Food Science and Technology (2002) and her PhD in Food Biotechnology (2008) at the University of Milan, Italy.
In 2007, he began collaborating with the University of Gastronomic Sciences (UNISG, Italy) as head of the Sensory Analysis Laboratory. In 2008, she became assistant professor. Her main research areas concern the attitude of consumers towards sustainable innovative foods, individual differences in sensory perception, and the impact of the sensory properties of food on the affective responses of consumers. She teaches the courses of “Sensory Analysis and Consumer Science”, “Laboratory of gastronomic measurements”, “Sensory analysis of wine”, “Beer tasting”, “Sustainable novel foods: tradition, production and consumption” and “Food packaging”. She coordinates the educational activities of the “Food Science and Technology” area.
In 2018, she became associate professor of Food Technologies and in 2023 full professor.
She is a member of the Consulting Committee and President of the ‘Sensory Project Manager’ Commission of the Italian Society of Sensory Sciences, founding member and managing director of the Italian Scientific Food Packaging Group and member of the Italian Society of Food Science and Technology.
She has collaborated with several companies, universities and research centres at national and international level.
She is author of over 170 national and international publications.