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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.   

At the University of Gastronomic Sciences of Pollenzo, innovation meets sustainability in an initiative involving students, companies and researchers: the UNISG – PNRR NODES Challenge   This training experience is designed to stimulate the entrepreneurial and creative mindset of students, putting them in front of a concrete challenge in the agri-food sector. For the first edition, the protagonists will be the 2nd year students of the Bachelor's Degree in Gastronomic Sciences and Cultures, who will work in teams to develop innovative solutions with the support of mentors and experts in the sector.   The Challenge: Enhance secondary production products   The company Agrimontana srl, leader in the processing of fruit for high-end pastry, catering and ice cream, has launched an important challenge: to identify new processes to enhance secondary production products, with a focus on reducing waste and environmental and economic impact.   Through a tutoring and training program, participants will analyze the context, study possible solutions and present concrete proposals to make the production process even more sustainable and efficient.   A Path Rich in Comparison and Growth   The program includes several phases: February 25, 2025 – Kick-off and launch of the Challenge to students March - May 2025 – Meetings with mentors and development of concepts June 2025 – Delivery of proposals July 2025 – Final presentation to Agrimontana srl   Throughout the journey, the teams will be supported by researchers from Spoke 7 – Secondary Agro-industry of NODES, who will offer skills and tools to face the challenge with a scientific and practical approach. At the end of the Challenge, the best projects will be awarded with awards in products offered by Agrimontana, as a testimony to the commitment and quality of the proposals developed by the students.   This initiative represents a unique opportunity for students to engage with the world of the agri-food industry, develop practical skills and make a concrete contribution to innovation in the sector.  

The Polytechnic course dedicated to agro-industrial waste has concluded   Agro-industrial waste represents an economic, social and environmental challenge within a traditional linear economic model. However, the innovative perspectives of the circular economy and the bioeconomy pave the way for a revolutionary approach: in this context, the course Agro-Industrial Waste Valorisation According To Circular Economy Pillars is proposed as a training opportunity for an advanced management of this waste, converting it from a problem to a resource.   The course, born within the Spoke 7, is a bold initiative aimed at transforming agro-food waste into valuable resources. The course was attended by 7 students with different backgrounds, including management and chemical engineering students, biotechnology students, doctors in agronomy, and mechanical engineering. The course was designed by Tonia Tomassi and Francesca Demichelis of the Politecnico di Torino.   The program addressed the study of consolidated and innovative processes to convert agro-industrial waste into high added value products and bioenergy. The students explored the concept of sustainability and biorefinery, applying them in the processes studied. In particular, the evolution of the concept of sustainability at global, European and Italian level was examined. Subsequently, biorefineries were analyzed, understanding their differences from traditional refineries, and the technical, environmental and economic feasibility of scaling up the processes from laboratory to industrial scale was studied.   After acquiring these tools, students delved into thermochemical and biochemical processes for the production of high added value products and energy. The processes were analyzed from a technical point of view, understanding the operating conditions, and case studies including environmental and economic assessments were presented.   In the practical sessions, students studied the fermentation process for the production of hydrogen in the industrial chemistry laboratory of the Polytechnic University of Turin. Here they learned in a practical way how reactors work, how to manage biomass, the importance of pre-treatments and the operating conditions of the process.   At the end of the course, students acquired the ability to evaluate the effectiveness of a process through three fundamental pillars: technical feasibility, economic viability and environmental sustainability. This training experience allowed them to understand how to manage and conduct technically feasible production with a reduced economic and environmental impact, in line with goal 12 of the 2030 Agenda. The interaction between students and teachers was intense and enriching, with curiosity being the key word throughout the training course.

North West research and innovation themes reach beyond the Alps   The Italian Embassy in Switzerland and the Canton of Fribourg organized the Agrifood Tech Days, a bilateral event to promote collaboration in sustainable agriculture, advanced food production technologies and traditional cuisine preservation.   The event, held at the HEIA-FR University of Fribourg, brought together experts from Italy and Switzerland to discuss the latest research and initiatives in the agri-food sector. Representatives from over 30 institutions and companies, including Nestlé and Givaudan, attended the meeting.   The Piedmont Region, represented by the Minister of Agriculture Paolo Bongioanni, had a bilateral meeting with the Minister of Economy of the Canton of Fribourg, Olivier Curty, to discuss joint initiatives and promote exchange in the agri-food sector. Two members of Spoke 7 also took part in the event: Luisa Torri (UNISG) as keynote speaker and Danilo Demarchi (Polito) who concluded the day by participating in the round table together with Paolo Gay (UNITO). 

From the field to the glass: the social impact of prison economy beer   The research project, led by Michele F. Fontefrancesco of the Università Cattolica del Sacro Cuore and involving Luisa Torri, Nazarena Cela and Chiara Nervo of the University of Gastronomic Sciences of Pollenzo, aims to investigate the perception of consumers towards social beers, with particular attention to those produced through rehabilitation programs for prisoners. The study seeks to explore how blockchain technology can improve transparency and communication in the sector, ultimately increasing awareness of the social impact of consumers' purchasing decisions.   Our research is fundamental - says Prof. Torri - to understand how consumers perceive prison beers and the crucial role that the synergy between craft beer and social sustainability can have in the market. The meeting between the brewing sector and the principles of inclusion and social reintegration transforms beer into a product that goes beyond sensory pleasure, becoming a symbol of social change. Tools like blockchain allow these values ​​to be communicated with transparency, allowing consumers to make more informed choices, aware of the consequences of their purchasing decisions in terms of social, economic and environmental sustainability.   Hence the need to deepen the investigation through a questionnaire, which allows us to understand consumers' perception of these beers and discover how we can improve the communication of their social value. Why participate? You will contribute to innovative research, led by an interdisciplinary team from the Catholic University of the Sacred Heart and the University of Gastronomic Sciences of Pollenzo You will help promote a more conscious and sustainable consumption model. You will be an active part of a project that uses blockchain to build trust and enhance the positive impact of your purchases.   TAKE PART IN THE QUESTIONNAIRE

Theme of the exchange: the links between food production and environmental and social sustainability The Appl[e]ause project lands overseas. Researchers Raffaele Passaro and Cristian Campagnaro of Spoke 7, referents of the Polito Food Design Lab of the Polytechnic of Turin were guests of the Camara de Comercio de Bogotà and CAINCO of Santa Cruz de la Sierra. The initiative was part of the triangular cooperation project Adelante 2.   The visit was an opportunity to focus on the exchange of good circular practices carried out by companies in the three countries and supported by the relevant Chambers of Commerce: it was possible to present the Appl[e]ause research at the UPSA - Universidad Privada de Santa Cruz de la Sierra - and the Camara Gastronomica of CAINCO.   Two distinct moments – within the CAINCO greenweek – designed to disseminate research, as a good practice, for the valorization of by-products of fruit processing and establish a dialogue aimed at stimulating discussion on the topic of environmental sustainability and social of food production processes.   Pics by: Doriana Dal Palù, Osvaldo Daniel Gutierrez Sumoya

The activities, in the framework of Unight and Sharper Night, involved a varied audience between Pavia and Cuneo Bringing research outside the University and bringing it closer to the community is the goal of the Reseacher's Night, an event of dissemination that has been a cornerstone of university activities for many years.   The researchers of Spoke 7 took part in the event in Pavia, the Sharper Night, where the research group of the Food Education and Sports Nutrition Laboratory of the University of Pavia proposed numerous initiatives for a wide audience.   The play activities for girls and boys presented on September 27 were created to explore the theme of seasonality and the food pyramid. Similarly, through a game, you could discover the good and bad habits linked to lifestyle.   For the adult audience, instead, presentations were proposed on various topics: from how to debunk fake news, to reading nutritional labels, up to discovering nutritional strategies to organize meals of everyday life but also out of the home.   At the Unight of Cuneo instead it was the turn of an interactive lesson for High Schools. Here, Professor Milena Viassone of the University of Turin, spoke about "How to build a business strategy: examples from the food and beverage sector" .   "Understanding cultural differences and health awareness in food choices: a theoretical model" was instead the theme chosen for a meeting with citizens, a presentation in which the speaker wanted to explain how culture and health awareness can influence the lifestyles of consumers, also determining responsible food purchases.

Researchers from the University of Gastronomic Sciences of Pollenzo launch a new questionnaire “Uovo circolare” is the title of the project that BEF Biosystems and Fantolino Distribuzione Società agricola a r.l. are carrying out in collaboration with the University of Gastronomic Sciences. In this context of research and experimentation, researchers Luisa Torri, Nazarena Cela and Chiara Nervo have launched a new questionnaire to investigate how much consumers may have a predisposition to buy eggs from farms that promote circular economy processes.   “In this questionnaire - explains Professor Luisa Torri - you will be asked to answer a series of questions regarding personality traits, intrinsic and extrinsic factors that influence food choices, attitudes and behaviors towards issues of environmental sustainability and reduction of food waste, propensity to buy “circular” eggs and socio-demographic characteristics.”   Participate in this survey means helping research investigate the attitude of those who want to consume "circular" eggs, obtained from hens also fed with insect larvae raised using by-products from the food industry. Filling out the questionnaire takes about 12 minutes and you can participate until the end of October 2024.   Take part in the survey