Research conducted in collaboration with the MadeInAdd company launched Luisa Torri and Chiara Chirilli of the Sensory, Behavior and Cognition Lab research team of the University of Gastronomic Sciences participated in the 7th International Conference on Food Oral Processing – Physics, Physiology and Psychology of Eating in Valencia (12-14 May 2025), to share the results of the research activities conducted as part of the Spoke 7 Flagship Projects.   The conference saw the research group present two works related to an innovative study on an aspect relevant to understanding how people perceive and evaluate the characteristics of texture of foods, known as oral tactile acuity.   Individual differences in oral tactile acuity contribute to each person having a different oral perception of texture from another person and consequently influence eating behavior. "Participating in the conference - explained Chiara Chirilli - was a valuable opportunity to discuss interdisciplinary topics that connect oral sensitivity, sensory perception, nutrition, metabolism and design of new foods. Our contribution highlighted how oral tactile sensitivity can influence eating behavior and explain some individual preferences. Investigating differences in lingual tactile acuity can offer important insights for the development of personalized eating patterns based on sensory responses".   The research was conducted in collaboration with MadeInAdd, a partner company in the creation of the devices used to assess oral tactile acuity. Participation in the conference represented an important opportunity for visibility for the activities of Spoke 7 and strengthened the dialogue between scientific research, technological innovation and the food industry.

The University of Turin launches challenges for students from Piedmont  The program of the University of Turin 2030 Academy will be used to carry out the challenges of Spoke 7.   The NODES Spoke 7 Challenges are aimed at students enrolled at universities in Piedmont and will focus on the following topics: Digitalization as a tool to increase the efficiency of transformative food systems Innovative technologies for the stabilization of food Enhancement of food industry waste and its intelligent reuse Innovative approaches for the hygienic health control of food New innovative products based on vegetable raw materials   The challenges are linked to two Piedmontese companies:   Molino Stenca S.r.l. Born as an ancient water mill, Molino Stenca has been a point of reference for the soft wheat milling sector for sixty years and for 4 generations. Innovation and product customization are the distinctive features of the company. Ziccat S.r.l. Artisan chocolate maker since 1958, reinvented by a young and innovative group. In the artisan laboratory, the chocolate ingredients are carefully selected to guarantee quality and authenticity.   To register for the program, you must fill out the following form by May 15, 2025 at 11:59 p.m. 

The University of Turin hosts the event dedicated to the theme of innovation  New products starting from valorized by-products, new processes for the control of food quality and food safety, digital technologies at the service of food transformation and supply chain control, environmental and social sustainability, circularity...   The event, linked to the NODES Spring Roadshow, took place in the Aula Magna of the University of Turin on March 25 and was attended by approximately 60 people including companies, stakeholders, researchers from the Turin area. North-West.   These are the themes of the stage hosted by the University of Turin and dedicated to the  enterprises of Spoke 7 - Secondary Agro-industry to present the results of innovation projects! The perfect opportunity to show the enthusiasm of many companies and startups in experimenting with innovative solutions!

The Univerisity of Turin in Cuneo hosts an event dedicated to companies in the agrifood sector The conference "Paths of innovation in the agro-industry" was held in Cuneo on March 12. The event was an opportunity to explore the new frontiers of innovation in the agri-food sector, starting from the results of the work of Spoke 7.     After the welcome and institutional greetings, a session of interventions followed on key topics such as: Robotics and agro-industry, with the design of a mobile robot for collecting and analyzing wine samples. Circular economy in the wine sector, with the presentation of a platform to promote sustainable practices. Communicating sustainability in food & drinks, to improve consumer perception At the end of the meeting, a round table offered the opportunity to discuss opportunities for growth and inclusion in the Piedmont agro-industry. During the event, innovative studies were presented, dedicated to biomechanical nanosensors for surface safety, consumer perception of technologies to extend the shelf-life of meat and the use of agri-food by-products, such as the addition of hazelnut and apple extracts in meat burgers and the production of beer with apple waste.