Email: e.mazzariol@unisg.it
Università degli Studi di Scienze Gastronomiche
Piazza Vittorio Emanuele, 9
fraz. Pollenzo – 12042 Bra (Cn)
BIOGRAPHY
Emma Mazzariol is a research fellow at the University of Gastronomic Sciences in Pollenzo, for the “SusPlantIC4.5” project. The project aims to innovate the artisanal ice cream sector through technologically advanced and sustainable solutions, with a focus on social, environmental and economic aspects. The aim of the project is to increase consumer acceptance of the new proposals, supported by sensory studies and consumer behaviour research.
In March 2024, he obtained his Master’s Degree in Food Science and Technology at the University of Milan. His experimental thesis focuses on the development and characterisation of ‘clean label’ bases for artisanal gelato, with a particular focus on the use of fibres and proteins of vegetable origin as substitutes for additives with emulsifying and stabilising functions within the gelato food matrix.
The thesis project was conducted as part of an internship at HIFOOD S.p.A., where Emma completed an internship from September 2023 to March 2024 within the Research and Development (R&D) team.
In 2021, she completed an internship in the Quality Control department at Elah Dufour S.p.A., a historical Italian chocolate company. During this experience, she was mainly involved in the chemical-physical and sensory characterisation of raw materials, semi-finished and finished products related to chocolate production. This training was a fundamental element in the development of her Bachelor’s thesis, which she completed in the same year.
MAIN INTERDISCIPLINARY RESEARCH AREA IN UNISG
Perception and Quality
SPECIFIC RESEARCH TOPICS
- Food science and technology
- Sensory evaluation for the development of innovative, functional and sustainable ice creams
- Conducting sensory tests
- Development of new product
RESEARCH PROJECTS UNISG