Chiara Sanmartin is Associate Professor in Food Science and Technology at the Department of Agricultural, Food and Agro-environmental Sciences (DiSAAA-a) of the University of Pisa and Vice President of the Master's Degree Programs in Food Biosafety and Quality and Plant and Microbial Biotechnology. Her research focuses on the optimization of food preservation and processing methods and their characterization, with particular attention to the evaluation of the sensory profile of agri-food products, contributing to the improvement of their quality and sustainability.

She is the co-author of numerous scientific publications (Scopus H-index of 24 based on 95 articles indexed in this database) and actively participates in research projects, promoting the development of innovative techniques in the food sector.

Lecture

Decoding Flavour: The science and art of Sensory Analysis in Wine

06 Feb, 11:30-12:30, @Centro Avanzi

Sensory analysis of “Vinsanto” (Holy Wine), a traditional Tuscan sweet wine made from dried grapes.

The activity will follow this schedule:

• A brief introduction to sensory analysis and “Vinsanto” (Holy Wine).
• Explanation of the Check-All-That-Apply (CATA) method and the sensory evaluation sheet to be used.
• “Vinsanto” tasting session (CATA test).
• Discussion of the results.