Livia Iannotti

Self-presentation:

Livia Iannotti holds a Master ' s degree in Agricultural Sciences and Technologies from the University of Florence and a Bachelor ' s degree in Gastronomic Sciences from the University of Parma. She is an entrepreneur and agritourism business owner at La Vecchia Trainella, a farm where she manages agricultural and educational activities.

Project:

Cheese and Wine: Study of the Functional and Gustatory Synergy to Improve Health and Sensory Experience

1. Project Objective: Investigate the health benefits of cheeses from the Campanian and Central Apennines, focusing on bioactive compounds like fatty acids and functional molecules. Evaluate the gustatory and functional synergy with Campanian wines.

2. Methodology: In vitro tests to analyze the gustatory and functional interaction between cheeses and wines. Focus on enhanced sensory experience and improved digestibility.

3. Expected Impact: Promote longevity and well-being through functional foods. Provide new insights into the nutraceutical value of local products.

4. Project Supervisor Prof. Aniello Anastasio - Department of Veterinary Medicine and Animal Production, University of Naples "Federico II".

The project focuses on investigating the potential health benefits of traditional cheeses from the Campanian and Central Apennines regions. The research will analyze bioactive compounds, such as fatty acids and other functional molecules, present in these cheeses. The study will also explore the synergy between these cheeses and Campanian wines, examining how their combination might enhance both their functional and sensory properties. The project aims to provide new insights into functional nutrition, assessing whether this pairing could improve digestibility and promote overall well-being

Supervisior:

Prof. Aniello Anastasio - Department of Veterinary Medicine and Animal Production, University of Naples "Federico II"