We manage the entire data lifecycle to improve your decision-making processes We build predictive models and automate repetitive processes to optimize your businessĭigital catalog, B2X ecommerce and CPQ solution to reach new markets and customersĬustomer engagement and cross selling strategies Solutions to protect your network, users and endpoints from cyber threatsĪpplication modernization, from development to performance monitoring, with DevOps and low-code approach Next Gen Networking & Data Center Modernizationĭesign, installation and management of IT infrastructure and Next Gen Networking for Data Center Modernization Unified Communication and Collaboration, Document Management and Workflow Management Solutions Solutions to improve performance and security of Database and enterprise application ecosystem We guide you in the transition to the Cloud, with the support of the best Partners and our Consultants We design, implement, secure and manage Hybrid Cloud Technologies Solutions ValorVitis 2.Consulting services on Cloud Transformation paths: Legal, Governance and Compliance Consulting.SHEEP-UP – Ovine Bio-diversity in Veneto: an economic opportunity for Farmers and their Territory.FOOD-DRUG-FREE – Piattaforma portatile per l’identificazione di farmaci nei prodotti alimentari.PRIME – Innovative Processes and Products of Green Chemistry.MAIN INTERDISCIPLINARY RESEARCH AREA in UNISG Sustainable Novel Foods: Tradizione, Produzione e Consumo.Analisi Sensoriale e Consumer Science.Member of the Review Group for the Undergraduate Degree in Gastronomic Sciences and Cultures.She is author of over 130 national and international publications including articles, conference proceedings and monographs. He has collaborated with several companies (Lavazza, Pernigotti, Rivoira, Barilla, Kraft, Ikea, Whirlpool, Pernigotti, Autogrill, Consorzio Terre di Montagna, Valverbe, Novi, Centrale del Latte di Brescia, Landlab, Farine Varvello, Devital Service, Ricrea, CIR Food, Life, Fratelli Branca Distillerie, Colussi Group, Fileni, Giunti Editore). She is director of the Italian Society of Sensory Sciences and of the Italian Scientific Group of Food Packaging and member of the Italian Society of Food Sciences and Technologies. She is Director of Research and of the Third Mission, Director of the Sensory Analysis Laboratory and member of the Ethics Committee and of the Board of the PhD course in Ecogastronomy, training and society.
BRESCIA MOODLE FULL
In 2018, she became associate professor of Food Technologies and obtained the National Scientific Qualification for full professor. Coordinates the educational activities of the “Food Science and Technology” area. 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”. Her main research areas concern the attitude of consumers towards sustainable innovative foods, individual differences in sensory perception, the impact of the sensory properties of food on the affective responses of consumers and the evaluation of the shelf-life of foods using instrumental techniques (electronic nose and image analysis). In 2007, he began collaborating with the University of Gastronomic Sciences (UNISG) as head of the Sensory Analysis Laboratory. She obtained her Master Degree in Food Science and Technology (2002) and her PhD in Food Biotechnology (2008) at the University of Milan. Email: of Gastronomic Sciences | Pollenzo Campus
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