Senior researcher of CNR Institute of BioEconomy (IBE), responsible of IBE Research Unit in Bologna. Is an expert in food quality, sensory and consumer scince. Member of the scientific committee DISBA-CNR Network “NUTRHEFF” – Nutritional Health Enhancing Functional Food. Responsible of IBE Research Unit in National Project “Aging” EWHeTA (Eat Well for a Healthy Third Age). Sensory Project Manager and member of the scientific committee project “It-taste” SISS, Società Italiana Scienze Sensoriali.  Author of 61 WoS cited papers (H-index 19). His current research focuses on intrinsic and sensory properties of food, consumer eating behavior, choices and expectations, investigating preferences for traditional and innovative foods.

Expertise: post-harvest physiology, crop breeding, agri-food product quality, sensory evaluation, consumer science.

Selected projects:

2021-2024: BreedingValue. Pre-breeding strategies for obtaining new resilient and added value berries. EU project 101000747. Horizon 2020. H2020-SFS-2018-2020 (Sustainable Food Security). Deputate WP4 Leader (Panel testing methodology) Task Leader Sensory and Consumer activity, aimed to select innovative berry cultivar with high consumer appreciation and  low environmental impact.

2020-2023: Poultrynsect. The use of live insect larvae to improve sustainability and animal welfare of organic chickens production. “Susfood/Core Organic joint call 2019”. Task Leader Sensory and Consumer activity, aimed to explore consumer acceptance of meat product derived from insect-fed chicken.

2019-2021: Fly4Value. Insects for the bio-transformation of agri-food by-products in feed and high value substances. POR-FESR 2014-2020 Emilia-Romagna Region. Responsible activity Consumer Science.  On line questionnaires focused on consumer acceptance of eggs from insect-fed chicken.

2020-2021: NUTR-AGE Nutrition, Food & Active Aging, Dip. CNR BioAgriFood FOE Scientific leader WP3.6 Consumer study on aged people food habits.

2019 -2020: Mountain Green –Climate. FOCUS AREA 3A Operazione 16.2.01 Principal investigator  Azione 5: Consumer Science, aimed to define consumer expectations and experience with cheese (Parmigiano Reggiano) produced in mountain area. Online survey and in-depth face to face interview.

2019:  Med NET MD.net, Interreg European project on Mediterranean Diet. Principal Investigator IBE-CNR RU. Study on actual features of Mediterranean Diet in Emilia Romagna Region.

2018-2019:  MigraAGRO. Migrazioni e mobilità territoriale nel Mediterraneo: storia, cultura e realtà migratoria. Lavoro e migrazioni: pratiche di integrazione sociale nel settore agroalimentare MIPAAF. Scientific Leader IBE-CNR RU. Horticultural and food education for migrants in Sardinia.

2018: CLIFT: Consumers’ inclination for climate-smart foods. EU Early Stage Mediterranean – Path – Finder-Climate KiC Responsible of IBIMEt-CNR Unit. On-line survey and in-depth interviews on consumer perception of climate changes and related food choiches.

2016-2018: Aging” EWHeTA (Eat Well for an Healthy Third Age). Project “National Research Council (CNR)

Responsible of IBIMET-CNR Unit

2012-2013:  International Olive Oil Council Project – Healthy fats for healthy nutrition. An educational approach in the workplace to regulate food choices and improve prevention of non- communicable diseases. Responsible of IBIMET-CNR Unit. Consumer tests and education to healthy food habits.

2009-2011: Titolo progetto: MED Laine – A la recherche des coulers e des tissues de la Méditerranée, Programma Transfrontaliero IT-FR Marittimo, ESR. Participant as expert of sensory science.

2009-2010: ATS SITEIA Laboratorio Regione Emilia Romagna UO IBIMET Scientific responsible

Selected Publications

1. Predieri, S ; Gatti, E ; Cianciabella, M ; Daniele, GM; Magli, M ; Kusch, C; Contador, L; Infante, R. 2021. Exploring through CATA (Check-All-That-Apply) method the Italian consumers’ perception towards off-season nectarine imported from Chile. EUROPEAN JOURNAL OF HORTICULTURAL SCIENCE. 86: 169-178.
2. Shah, SS; Qasem, MAA; Berni, R; Del Casino, C; Cai, G; Contal, S; Ahmad, I; Siddiqui, KS; Gatti, E; Predieri, S; Hausman, JF; Cambier, S; Guerriero, G; Aziz, MA. 2021. Physico-chemical properties and toxicological effects on plant and algal models of carbon nanosheets from a nettle fibre clone. SCIENTIFIC REPORTS. 11 Art. n. 6945
3. Boini, A; Manfrini, L; Morandi, B; Grappadelli, LC; Predieri, S; Daniele, GM; Lopez, G. 2021. High Levels of Shading as A Sustainable Application for Mitigating Drought, in Modern Apple Production. AGRONOMY-BASEL. 11 Art. n. 442.
4. Volpe, R.; Predieri, S.; Cianciabella, M.; Daniele, G. M.; Gatti, E.; Magli, M.; Rodino, P.; Schiavetto, E.; Sotis, G.; Urbinati, S. 2021. EWHETA (Eat Well for a HEalthy Third Age) Project: novel foods to improve the nutrition in the elderly people. AGING CLINICAL AND EXPERIMENTAL RESEARCH. 33:1353-1358
5. Predieri, S., Sinesio, F., Monteleone E. et al. 2020. Gender, Age, Geographical Area, Food Neophobia and Their Relationships with the Adherence to the Mediterranean Diet: New Insights from a Large Population Cross- Sectional Study. NUTRIENTS Volume: 12 Issue: 6 Article Number: 1778
6. Volpe, R; Predieri, S; Cianciabella, M; Daniele, GM; Gatti, E; Magli, M; Rodino, P; Schiavetto, E; Sotis, G; Urbinati, S. 2020. EWHETA (Eat Well for a HEalthy Third Age) Project: novel foods to improve the nutrition in the elderly people. Aging Clinical Experimental Research. 10.1007/s40520-020-01671-4
7. Saba A., F.Sinesio E.Moneta, C.Dinnella, M.Laureati, L.Torri M.Peparaio E.Saggi Civitelli I.Endrizzi, F.Gasperi, A.Bendini T.Gallina Toschi, S.Predieri S,.Abbà L.Bailetti C. Proserpio S.Spinelli. 2019. Measuring consumers attitudes towards health and taste and their association with food-related life-styles and preferences. Food Quality and Preference 73: 25-37
8. Piochi, M.; Pierguidi, L.; Torri, L.; Spinelli, S.; Monteleone, E.; Aprea, E.; Arena, E.; Borgogno, M.; Cravero, M.C.; Galassi, L.; Gatti, E.; Lozano, L.; Musi, V.; Piasentier, E.; Valli, E.; Dinnella, C. 2020. Individual variation in fungiform papillae density with different sizes and relevant associations with responsiveness to oral stimuli. Food quality and preferences.
9. Xu, X; Guignard, C; Renaut, J; Hausman, JF; Gatti, E; Predieri, S; Guerriero, G. 2019. Insights into Lignan Composition and Biosynthesis in Stinging Nettle (Urtica dioica L.). Molecules.: 24 (21)
10. Xu, X; Backes, A; Legay, S; Berni, R; Faleri, C; Gatti, E; Hausman, JF; Cai, G; Guerriero, G. 2019. Cell wall composition and transcriptomics in stem tissues of stinging nettle (Urtica dioica L.): Spotlight on a neglected fibre crop. Plant Direct
11. Dinnella C., Monteleone M., Piochi M., Predieri S., 2018. Individual Variation in PROP Status, Fungiform Papillae Density, and Responsiveness to Taste Stimuli in a Large Population Sample. CHEMICAL SENSES Volume: 43 Issue: 9 Pages: 697-710
12. Predieri, S.; Sotis, G. Rodinò, P. Gatti E., Magli M., Rossi F., Daniele M.G, Cianciabella M.,Volpe R. 2018 Older adults’ involvement in developing satisfactory pasta sauces with healthy ingredients. British Food Journal 120: 804-814.
13. Predieri, S., Conte, A., Danza, A , Gatti E, Magli M, Daniele G M, Cianciabella M, Del Nobile MA. 2017 Senior consumers involvement in developing new fish-based foods through sequential hedonic tests. Current Research in Nutrition and Food Science. 5: 66-74.
14. Monteleone, E., S. Spinelli, C. Dinnella, I. Endrizzi, M. Laureati, E. Pagliarini, F. Sinesio, F. Gasperi, L. Torri, E. Aprea , L.I. Bailetti, A. Bendini, A. Braghieri, C. Cattaneo, D. Cliceri, N. Condelli, M.C. Cravero, A. Del Caro, R. Di Monaco , S. Drago, S. Favotto, R. Fusi, L. Galassi. T. Gallina Toschi, A. Garavaldi, P. Gasparini, E. Gatti, C. Masi, A. Mazzaglia, E. Moneta, E. Piasentier, M. Piochi, N. Pirastu, S. Predieri, A. Robino, F. Russo, F. Tesini. Exploring influences on food choice in a large population sample: The Italian Taste project. Food quality and preference. 59: 123-140
15. Medoro C., M. Cianciabella, F. Camilli, M. Magli, E. Gatti, S. Predieri 2016 Sensory Profile  of Italian  Craft Beers, Beer Taster Expert versus Sensory Methods: A Comparative Study Food and Nutrition Sciences, 7, 454- 465. doi: 10.4236/fns.2016.76047.7, 454-465. doi: 10.4236/fns.2016.76047.
16. Volpe R, Predieri S, Magli M, Martelli F, Sotis G, Rossi F. 2015. Healthy fats for healthy nutrition. An educational approach in the workplace to regulate food choices and improve prevention of non-communicable diseases. High Blood Press Cardiovasc Prev.
17. Bonany, J., Carbó J., Echeverria G., Hilaire C., Cottet, V., Iglesias, I., Jesionkowska, K., Konopacka D., Kruczyńska D., Martinelli A., Predieri, S., Medoro, C., Liverani, A. Eating quality and European consumer acceptance of different peach (Prunus persica (L.) Batsch) varieties. Journal of Food, Agriculture & Environment 12:67-72
18. Predieri, S., Gatti, E., Medoro C., Infante R., Mari L. Consumer  Tests  for Monitoring  Optimal  ‘Abate Fetel’ Pear Eating Quality. Europ.J.Hort.Sci. 79: 36-42
19. Predieri, S; Medoro, C; Magli, M; Gatti, E; Rotondi, A. 2013. Virgin olive oil sensory properties: Comparing trained panel evaluation and consumer preferences. Food Research International. 54: 2091-2094. 2012