Giovanna Lomolino
Research Associate
University of Padova
I'm working on
3 months ago
Food science and Technologies
About
-Sensory analisys
-rheology of food
-enzimology
-protein
-ice cream
-wine
-bread and bekery
-sensory analysis
-alcolic and no-alcolic beverages
Partnering listings
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University of Padova
Structurawhite: porous plant-based tio₂ replacement
StructuraWhite™ offers a bio-inspired structural whitening solution to replace titanium dioxide in food and beverage applications. Utilizing plant-derived biopolymers, it achieves whiteness through light-scattering porou...
TechnologyConceptualUniversity
University of Padova
Immobilized enzymes for controlled psyllium depolymerization
This innovative solution utilizes immobilized carbohydrase enzymes to achieve controlled depolymerization of psyllium arabinoxylan. By reducing molecular weight, it decreases hydration rate and gel strength while preserv...
TechnologyConceptualUniversity
University of Padova
Ai-powered hybrid modeling platform for optimizing ice cream texture and flavor
SENSE ICE is an AI-driven platform that combines mechanistic simulations and machine learning to optimize ice cream's texture, stability, and flavor. It accelerates product development by reducing trial-and-error, suppor...
TechnologyConceptualUniversity
Giovanna Lomolino
Research Associate
University of PadovaWork experience
Top industry applications
Not enough data yet.
Results may appear later and can be imperfect.
Results may appear later and can be imperfect.
Open to opportunities in
Not enough data yet.
Results may appear later and can be imperfect.
Results may appear later and can be imperfect.
Last updated Jul 2026
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