Gabriella Morini

Assistant Professor

Curriculum Vitae

(Oct 2018)

Year of birth: 1964

Place of birth: Como

Citizenship: Italian

Contacts Assistant Professor of Taste and Food Sciences University of Gastronomic Sciences Piazza Vittorio Emanuele, 9 I-12042 Pollenzo/Bra (CN) e-mail: g.morini@unisg.it

1. Education and qualifications

- 1998: National Qualification as professional Food Technologist.

- 1989: M.Sc. in Food Sciences, University of Milano (cum laude).

2. Awards

- 2004: EMBO-European Molecular Biology Organization, “Course on biomolecular simulation”, Institut Pasteur, Paris (France).

- 1993-1995: CNR- National Research Council, Research Fellowship, Department of Food Science and Human Nutrition, Colorado State University, Fort Collins CO (U.S.A.).

- 1991-1992: CNR- National Research Council, Research Fellowship “Studies on Bioactive Compounds”, Chemistry Division of the Department of Agrifood Molecular Sciences, University of Milano (Italy).

- 1991: University of Milano (Italy), Research Fellowship AA 1990-1991, Department of Food Science and Technology, University of Reading (UK).

- 1991: Confalonieri Foundation (Milano, Italy), Research Fellowship AA 1990-1991, Department of Food Science and Technology, University of Reading (UK).

- 1990: Gini Foundation (Padova, Italy), Research Fellowship AA. 1989-1990, Department of Food Science and Technology, University of Reading (UK).

3. Faculty and other Academic positions

- December 2014-Current: Teacher of the module "The taste of bioactive food components" course "Bioactive components and health", MSc Programme in Food Innovation and Health e MSc Programme in Biology Biotechnology, University of Copenhagen, Copenaghen (Danimarca), Faculty of Science

- September 2006-Current: Assistant Professor, Taste and Food Sciences, (subject area CHIM/06 – Organic Chemistry), University of Gastronomic Sciences, Pollenzo (Italy).

- 2003-2013: Visiting scientist, MRC National Institute for Medical Research, London (UK).

- January 2004-September 2006: Temporary Assistant Professor, University of Gastronomic Sciences, Pollenzo (Italy).

- April 1995- August 2006: Temporary Research Associate, Chemistry Division of the Department of Agrifood Molecular Sciences, University of Milano (Italy).

- July 1996: Visiting scientist, Swiss Institute for Alternatives to Animal Testing, Basel (Switzerland).

- October 1993- February 1995: Researcher, Department of Food Science and Human Nutrition, Colorado State University, Fort Collins CO (U.S.A.).

- June 1991- September 1993: Researcher, Chemistry Division of the Department of Agrifood Molecular Sciences, University of Milano (Italy).

- February 1990- May 1991: Researcher, Department of Food Science and Technology, University of Reading (UK).

4. Most relevant research grant

- Responsible of Research Unit (R.U.), AGER Project – Agrifood and Research 2011-2014, “VALORVITIS- Valorisation of the wine industry by-products for the production of high-added value compounds”.

- Responsible of R.U., Regione Piemonte Project, Commerce, Security and Municipal Police Management, 2011-2012, “In our plate. Food lifestyles of young people, perception of food quality and educational courses”.

- Responsible of R.U., Italy-Korea Great Relevance Projects 2010-2012, Italian Ministry of Foreign Affairs, “Bioactive compounds for the valorisation and promotion of traditional food”.

- Lucio Garofalo S.p.A., 2010, “Child taste development”.

- Participant Researcher, Executive programme for the scientific and technological cooperation between the Italian Republic and the Republic of Korea for the years 2007-2009. Joint projects for the exchange of researchers, Italian Ministry Foreing Affairs, “Studies of umami perception and investigation of taste active compounds in Korean and Italian food”.

- Participant Researcher, Italian Ministry of University and Scientific Research COFIN 2004 “Taste chemoreception: rational design of new active compounds, modelling of biological activity and practical applications in pharmaceutical and food industry”.

- Participant Researcher, Italian Ministry of University and Scientific Research COFIN 2002 “Taste chemoreception: synthesis and structure-activity relationships of molecules active on taste”.

- Participant Researcher, CE Concerted Action FAIR-CT-98-4040 1998-2001 “The optimisation of taste quality”.

- Participant Researcher, CE AIR3.CT94.2107 1994-1998 “The mechanistic understanding of the sweet response”.

5. Activity in scientific committees, editorial boards and as a Reviewer of scientific research projects

- Member of the Scientific Council of CREA (Council for Research in Agriculture and Analysis of the Agrarian Economy, Italian Ministry of Agriculture, Food, Forestry and Tourism)

- Advisory Board Nordic Food Lab, Copenhagen (Denmark).

- Scientific Committee Virtual Library for Health, Piedmont (Italy)

- Topic Editor, Frontiers in Molecular Biosciences, Research Topic "Sweet, bitter and umami taste receptors: genes, structure, food acceptance and health", November 2016-March 2018).

- Guest Editor Flavour and Fragrance Journal, Special Issue 26 (4) 2011.

- Editorial Board Journal of Gastronomic Sciences.

- Reviewer of scientific projects: Israel Science Foundation; TECNOGRANDA (Italy).

- Reviewer of International Scientific Journals, including PNAS, Journal of Medicinal Chemistry, British Journal of Nutrition, ACS Nano, Journal of Agricultural and Food Chemistry, PLoS ONE, Fitoterapia, Flavour and Fragrance Journal.

6. Invited lectures in Universities and Research Centers

23. “Taste and Health”, Faculty of Medicine and Surgery, University of Milano-Bicocca, March 20 2018.

22. “The Taste for Health”, Department of Social Anthropology, Unit for Biocultural Variation and Obesity, University of Oxford (UK), February 22 2018.

21. “Taste: to give a sense to chemistry” XI Permanent School for the Upgrading of Experimental Science Teachers, SPAIS. Science in Shape. The Shape in science. Catania (Italy) 24-29 July 2017. 20. “Taste and Health”, Faculty of Medicine and Surgery, University of Milano-Bicocca, March 20 2017. 19. Teacher and Organiser (with prof. Vittorio Sironi) optional course “Nutrition & health, food & the brain”. Lessons "Taste functions and its evolution" and "Taste and Health”, Faculty of Medicine and Surgery, University of Milano-Bicocca, April 14 and 21 2016. 18. “Umami: an old taste with a new name and applications”, EWHA Womans University, Department of Nutritional Sciences & Food Management Seoul (Korea), November 18 2015. 17. "Healthiness, biodiversity and pleasure: different values with the same taste" University of Tokyo, Tokyo (Japan), November 2015.

16. “Body, Brain, Mind. Case study: the sense of taste and its evolution” Faculty of Medicine and Surgery, University of Milano-Bicocca, March 24 2014.

15. “Making sense of food: also a matter of molecules and their receptors”, Department of Food Technology, Faculty of Chemistry, University of Castilla La-Mancha (Spain) March 17 2014.

14. “The science of taste: umami” Ritsumeikan University, Kyoto (Japan), December 19 2013.

13. “Taste education: why, when, who”, Department of Nutritional Sciences & Food Management, EWHA Womans University, Seoul (Korea), September 28 2013.

12. “Development of new hypocaloric food products from stevia rebaudiana”, Department of Food Science and Engineering, EWHA Womans University, Seoul (Korea), March 26 2013.

11. “Nutrition in pregnancy, programming and taste development” Faculty of Medicine and Surgery, University of Torino (Italy), September 27 2012. 10. “Behind the sense of taste: taste receptors and their extrasensorial functions” Department of Clinical and Experimental Medicine, University Federico II, Neaples (Italy), April 2nd 2012. 9. “The chemical senses”, LIFE-Faculty of Life Sciences, University of Copenhagen, (Denmark), November 24 2011. 8. “A dialogue between taste and gastronomy”, Department of Nutritional Sciences & Food Management, EWHA Womans University, Seoul (Korea), October 26 2011. 7. “Sensory properties as a tool for the identification of bioactive compounds”, Department of Food Science and Engineering, EWHA Womans University, Seoul (Korea), June 8 2011. 6. “So good to die for: the sense of taste in the time of plenty”, Faculty of Agriculture, University of Milano (Italy), January 31 2010. 5. “Taste education”. Department of Clinical and Experimental Medicine, University Federico II, Neaples (Italy), July 24 2009. 4. “When chemistry make sense: old and new chemical tools in the research of taste active compounds”, Senomyx, San Diego (USA) July 2008. 3. “Molecular aspects of taste and chemesthesis”. Korea Food Research Institute, Seoul (Korea), October 25 2006. 2. “From molecules to receptor(s)”, Givaudan Research Centre Dubendorf-Zurich (Switzerland), October 21 2004. 1. “A pseudoreceptor model for guanidinic sweeteners”, Monell Chemical Senses Center, Philadelphia (USA), April 2001. 7. Publications OCRID ID 0000-0001-5494-9201 7.1 Articles in Journals

44. Luisa Torri, Paolo Bondioli, Liliana Folegatti, Pierangela Rovellini, Maria Piochi, Gabriella Morini. Development of Perilla seed oil and extra virgin olive oil blends for nutritional, oxidative stability and consumer acceptance improvements. Submitted 43. Davide Risso, Eduardo Sainz, Gabriella Morini, Sergio Tofanelli, Dennis Drayna. Taste perception of Antidesma bunius fruit and its relationships to bitter taste receptor gene haplotypes. Chemical Senses 43 (2018), 463-468. 42. Davide S. Risso, Cristina Giuliani, Marco Antinucci, Gabriella Morini, Paolo Garagnani, Sergio Tofanelli, Donata Luiselli. A bio-cultural approach to the study of food choice: The contribution of taste genetics, population and culture. Appetite 114 (2017), 240-247 41. Luisa Torri, Seon-Young Jeon, Maria Piochi, Gabriella Morini, Kwang-Ok Kim. Consumer perception of balsamic vinegar: A cross-cultural study between Korea and Italy. Food Research International 91 (2017), 148-160. 40. Luisa Torri, Alessandra Frati, Paolino Ninfali, Stefano Mantegna, Giancarlo Cravotto, Gabriella Morini. Comparison of reduced sugar high quality chocolates sweetened with stevioside and crude stevia “green“ extract. Journal of the Science of Food and Agriculture 97 (2017), 2346-2352. 39. Davide S. Risso, Massimo Mezzavilla, Luca Pagani, Antonietta Robino, Gabriella Morini, Sergio Tofanelli, Maura Carrai, Daniele Campa, Roberto Barale, Fabio Caradonna, Paolo Gasparini, Donata Luiselli, Stephen Wooding, Dennis Drayna. Global diversity in the TAS2R38 bitter taste receptor: revisiting a classic evolutionary PROPosal. Scientific Reports, 6 (2016), 25506. 38. Rossella Negri, Andrea Smarrazzo, Martina Galatola, Antonietta Maio, Paola Iaccarino, Maura Sticco, Carmen Biongiovanni, Adriana Franzese, Luigi Greco, Davide Risso, Gabriella Morini. Age variation in bitter tasting according to TAS2R38 taste receptor phenotype. International Journal of Nutrition 1 (2) (2014), 87-99. 37. Davide Risso, Sergio Tofanelli, Gabriella Morini, Donata Luiselli, Dennis Drayna. Genetic variation in taste receptor pseudogenes provides evidence for a dynamic role in human evolution. BMC Evolutionary Biology 14 (2014), 198. 36. Davide Risso, Gabriella Morini, Luca Pagani, Andrea Quagliariello, Cristina Giuliani, Sara De Fanti, Marco Sazzini, Donata Luiselli, Sergio Tofanelli. Genetic signature of differential sensitivity to stevioside in the Italian population. Genes & Nutrition 9 (2014), (3):401. 35. Elena Cantone, Luigi Greco, Gabriella Morini, Rossella Negri The bitter taste of gram-negative infections Medico e Bambino, 33, (2014), 439-444. 34. Gabriella Morini. Taste: to give a sense to chemistry. La Chimica e l’Industria, Special issue on Nutrition, September (2013), 102-105. 33. Angela Bassoli, Gigliola Borgonovo, Gabriella Morini, Luciano De Petrocellis, Aniello Schiano Moriello, Vincenzo Di Marzo. Analogues of perillaketone as highly potent agonists of TRPA1 channel. Food Chemistry, 141, (2013), 2044-2051.

32. Rossella Negri, Mariarosaria Di Feola; Simone Di Domenico, M. Giuseppa Scala, Ginevra Artesi, Serena Valente, Andrea Smarrazzo, Francesca Turco, Gabriella Morini, Luigi Greco. Taste perception and food choice. Journal of Pediatric Gastroenterology & Nutrition, 54, (2012), 624-629. 31. Rossella Negri, Gabriella Morini, Luigi Greco. From the tongue to the gut. Journal of Pediatric Gastroenterology and Nutrition, 53, (2011), 601-605. 30. Gabriella Morini, Angela Bassoli, Gigliola Borgonovo. Lost and found in sweeteners: forgotten molecules and unsolved problems in the chemistry of sweet compounds. Flavour and Fragrance Journal, 26, (2011), 269-273. 29. Gabriella Morini, Angela Bassoli, Gigliola Borgonovo. Molecular modelling and models in the study of sweet and umami taste receptors. Flavour and Fragrance Journal, 26, (2011), 254-259. 28. Luigi Greco, Gabriella Morini. Taste development in the child. Medico e Bambino, 7, (2010), 509-513. 27. Raffaella Cincinelli, Sabrina Dallavalle, Raffaella Nannei, Lucio Merlini, Gabriella Morini, Sergio Penco, Giuseppe Giannini, Claudio Pisano, Loredana Vesci, Valentina Zuco, Michelandrea De Cesare, Franco Zunino. Design, synthesis, and evaluation of biphenyl-4-yl-acrylohydroxamic acid derivatives as histone deacetylase (HDAC) inhibitors. European Journal of Medicinal Chemistry, 44, (2009), 1900-1912. 26. Angela Bassoli, Gigliola Borgonovo, Sara Caimi, Gabriella Morini, Aniello Schiano Moriello, Vincenzo Di Marzo, Luciano De Petrocellis. Taste-guided identification of high potency TRPA1 agonists from Perilla frutescens. Bioorganic & Medicinal Chemistry Letters, 17, (2009), 1636-1639. 25. Gabriella Morini. Taste education in early infancy. Area Pediatrica, 1 (2009), 43-48. 24. Angela Bassoli, Monica Laureati, Gigliola Borgonovo, Gabriella Morini, Guy Servant, Ella Pagliarini. Isovanillic sweeteners: sensory evaluation and in vitro assays with human sweet taste receptor. Chemosensory Perception, 1 (2008), 174-183. 23. Michelandrea De Cesare, Giovanni Luca Beretta, Valentina Zuco, Graziella Pratesi, Franco Zunino, Sergio Penco, Sabrina Dallavalle, Gabriella Morini, Lucio Merlini, Claudio Pisano, Loredana Vesci, Paolo Carminati. Preclinical profile of antitumor activity of a novel hydrophilic camptothecin, ST1968. Molecular Cancer Therapeutics, 7, (2008), 2051-2059. 22. Angela Bassoli, Gigliola Borgonovo, Sara Caimi, Gabriella Morini, Leonardo Scaglioni. Taste active compounds in a traditional italian food: “lampascioni”. Chemistry & Biodiversity, 5, (2008), 1184-1194.

21. Sabrina Dallavalle, Loana Musso, Daniela Granza Rocchetta, Lucio Merlini, Gabriella Morini, Sergio Penco, Stella Tinelli, Giovanni Luca Beretta, Franco Zunino. Synthesis and cytotoxic activity of new 9-substituted camptothecins. Bioorganic & Medicinal Chemistry Letters, 18, (2008), 2781-2787. 20. Gabriella Morini, Angela Bassoli. Modelling of taste receptor-ligands interactions. Agro Food Industry Hi-tech, 18, (2007), 14-16. 19. Gabriella Morini. Molecular aspects of taste. Gastronomic Sciences, 2, (2007), 42-51. 18. Sabrina Dallavalle, Lucio Merlini, Gabriella Morini, Loana Musso, Sergio Penco, Giovanni L. Beretta, Franco Zunino. Synthesis and cytotoxic activity of polyamine analogues of camptothecin. Journal of Medicinal Chemistry, 49, (2006), 5177-5186. 17. Angela Bassoli, Gigliola Borgonovo, Gilberto Busnelli, Gabriella Morini. Synthesis of a new family of N-aryl lactams active on chemesthesis and taste. European Journal of Organic Chemistry, (2006), 1656-1663. 16. Angela Bassoli, Gabriella Morini, Pier Andrea Temussi. From small sweeteners to sweet proteins: anatomy of the binding sites of the human T1R2-T1R3 receptor. Journal of Medicinal Chemistry, 48 (17), (2005), 5520-5529. 15. Angela Bassoli, Gigliola Borgonovo, Gilberto Busnelli, Gabriella Morini, Lucio Merlini. Monatin, its stereoisomers and derivatives: modelling the sweet taste chemoreception mechanism. European Journal of Organic Chemistry, (2005), 2518-2525. 14. Angela Bassoli, Gigliola Borgonovo, Gilberto Busnelli, Gabriella Morini, Michael G.B. Drew. Monatin and its stereoisomers: chemoenzymatic synthesis and taste properties. European Journal of Organic Chemistry, (2005), 1652-1658. 13. Pier Andrea Temussi, Gabriella Morini. Micro and macro models of the sweet receptor. Chemical Senses, 30 suppl. 1, (2005), 86-87. 12. Sabrina Dallavalle, Lucio Merlini, Gabriella Morini, Loana Musso, Sergio Penco, Giovanni L. Beretta, Stella Tinelli, Franco Zunino. Synthesis and cytotoxic activity of substituted 7-aryliminomethyl derivatives of camptothecin. European Journal of Medicinal Chemistry, 39 (6), (2004), 507-513. 11. Angela Bassoli, Lucio Merlini, Gabriella Morini. Isovanillyl sweeteners. From molecules to receptors. Pure and Applied Chemistry, 74 (7), (2002) 1181–1187 10. Angela Bassoli, Michael G.B. Drew, Lucio Merlini, Gabriella Morini. A General Pseudoreceptor Model for Sweet Compounds: a Semi-quantitative Prediction of binding Affinity for Sweet Tasting Molecules. Journal of Medicinal Chemistry, 45 (20), (2002), 4402-4409. 9. Angela Bassoli, Michael G.B. Drew, Channa K. Hattotuwagama, Lucio Merlini, Gabriella Morini, Gareth R.H. Wilden.

Quantitative Structure-Activity Relationships of Sweet Isovanillyl Derivatives. Quantitative Structure Activity Relationships, 20, (2001), 3-16. 8. Anna Arnoldi, Raffaella Carzaniga, Gabriella Morini, Lucio Merlini, Gandolfina Farina. Synthesis, fungicidal activity, and QSAR of a series of 2-dichlorophenyl-3-triazolylpropyl ethers. Journal of Agricultural and Food Chemistry 48, (2000), 2547-2555. 7. Angela Bassoli, Lucio Merlini, Gabriella Morini, Angelo Vedani. A three-dimensional receptor model for isovanillic sweet derivatives. Journal of Chemical Society, Perkin Transaction 2, (UK), (1998), 1449-1454. 6. Anna Arnoldi, Angela Bassoli, Gigliola Borgonovo, Michael G.B. Drew, Lucio Merlini, Gabriella Morini. Sweet isovanillyl derivatives: synthesis and structure-taste relationships of conformationally restricted analogues. Journal of Agricultural and Food Chemistry, 46, (1998), 4002-4010. 5. Anna Arnoldi, Angela Bassoli, Gigliola Borgonovo, Lucio Merlini, Gabriella Morini. Synthesis and structure-activity relationships of sweet 2-benzoylbenzoic acid derivatives. Journal of Agricultural and Food Chemistry, 45, (1997), 2047-2054 4. Gabriella Morini, Joseph A. Maga. Volatile compounds in roasted and boiled Chinese chestnuts (Castanea Molissima). Food Science and Technology, 28, (1995), 638-640. 3. Donkeun Park, Joseph A. Maga, Duane L. Johnson, Gabriella Morini. Major volatiles in toasted sesame seed oil. Journal of Food Lipids, 2 (4), (1995), 259-268. 2. Donkeun Park, Joseph A. Maga, Duane L. Johnson, Gabriella Morini. Major volatiles in toasted canola oil. Journal of Food Lipids, 2 (4), (1995), 249-258. 1. William J. Spillane, Gabriella Morini, Gordon G. Birch. Determination of apparent molar volumes (AMV) and capacity factors (Kw) for sweet and non-sweet sulphamates, correlation between AMV values and Corey-Pauling-Kolton volumes and relative sweetness correlations. Food Chemistry 44, (1992), 337-342. 7.2 Books Vittorio Sironi, Gabriella Morini (editors) The declinations of food. Laterza, Roma (2016). ISBN: 9788858123355 7.3 Book chapters 11. Gabriella Morini. “Taste & Health”. In The declinations of food, Laterza, Roma (2016), pp. 15-22. 10. Gabriella Morini, Donata Luiselli, Davide Risso, Sergio Tofanelli. “The taste of Italians”. In The Culture of Food, vol. III, The Italy of Food, UTET Grandi Opere, Turin (2015), pp. 365-375.

9. Gabriella Morini. "To sow the taste". In Il piacere dell'Orto (The pleasure of the garden). Slow Food (2010), pp. 229-239. 8. Angela Bassoli, Gigliola Borgonovo, Gabriella Morini. “When chemistry makes senses”. In Recent Highlights in Flavour Chemistry & Biology. T. Hofmann, W. Meyerhof, . Schieberle Eds. Deutsche Forschungsanstalt f r Lebensmittelchemie, Garching, Germany (2008), pp. 61-64. 7. Angela Bassoli, Gigliola Borgonovo, Gilberto Busnelli, Gabriella Morini. “Why should an organic chemist study sweet taste”. In Sweetness and Sweeteners: Biology, Chemistry and Psychophysics. ACS Symposium Series, Oxford University Press, (2008), pp. 432-443. 6. Gabriella Morini, Angela Bassoli, Pier Andrea Temussi. “Multiple receptors or multiple sites? Modelling the human T1R2-T1R3 receptor”. In Sweetness and Sweeteners: Biology, Chemistry and Psychophysics. ACS Symposium Series, Oxford University Press, (2008), pp. 147-161. 5. Angela Bassoli, Gigliola Borgonovo, Lucio Merlini, Gabriella Morini. “A rational design of new intensive sweeteners from natural compounds” in Flavour and Fragrance Chemistry, V. Lanzotti and O. Taglialatela-Scafati Eds., Kluwer Academic Publishers, Dordrecht, Netherlands (2000), pp. 27-36. 4. Gabriella Morini, Joseph A. Maga. "Properties of extruded rice flour-squash (Cucurbita Pepo) blends" in Food flavors: generation, analysis and process influence, Elsevier, Amsterdam-Lausanne-New York- Oxford-Shannon-Tokyo, (1995), pp. 549-555. 3. Gabriella Morini, Joseph A. Maga. "Chestnut (Castanea Molissima) flour extrusion" in Food flavors: generation, analysis and process influence, Elsevier, Amsterdam-Lausanne-New York- Oxford-Shannon-Tokyo, (1995), pp. 557-562. 2. Gabriella Morini, Joseph A. Maga. "Changes in the fatty acid composition of roasted and boiled Chinese (Castanea Molissima) and Italian (C. Sativa) chestnuts grown at the same location" in Food flavors: generation, analysis and process influence, Elsevier, Amsterdam-Lausanne-New York- Oxford-Shannon-Tokyo, (1995), pp. 563-568. 1. Gordon G. Birch, Roselina Karim, Atala Lopez Chavez, Gabriella Morini. "Sweetness, structure and specific volume" in Sweet Taste Chemoreception, Elsevier Applied Science, London-New York, (1993), pp. 129-139. 7.4 Proceeding chapters 4. Gabriella Morini “The birth of Gastronomic Sciences”. In Proceedings International Congress “Gastronomic Science and Food Museums of the World”. Osaka (Japan), 6-7 December 2014, Special Issue Bulletin of Social System Studies (2015). 3. Luisa Torri, Gabriella Morini.

“Ability of Italian consumers in recognizing the Umami taste in commercial snacks”. In: Third National Congress of the Italian Society of Sensorial Sciences, Silvana Cavella and Rossella di Monaco, CUES (2011), pp. 303-307. 2. Angela Bassoli, Gigliola Borgonovo, Sara Caimi, Gabriella Morini, Leonardo Scaglioni. “Taste guided analysis of traditional food: identification of bitter principles in cultivated and wild lampascione”. In Proceedings Second National Congress of the Italian Society of Sensorial Sciences, Erminio Monteleone and Mario Bertuccioli, Firenze University Press (2008), pp. 61-66. 1. Angela Bassoli, Ella Pagliarini, Gigliola Borgonovo, Monica Laureati, Gabriella Morini, Mee Ra Rhyu. “Korean tastes explained to Italians; an experimental didactic lunch on the concept of umami and kokumi”. In Proceedings Second National Congress of the Italian Society of Sensorial Sciences, Erminio Monteleone and Mario Bertuccioli, Firenze University Press (2008), pp. 67-72. 7.5 Patents 2. Inventors: Angela Bassoli, Gigliola Borgonovo, Gilberto Busnelli, Gabriella Morini. Applicant: University of Milano. “Use of amide derivatives as taste-modifying agents, flavouring compositions and products containing them”. Deposit number: PTC/IB2005/000845. 1. Inventors: Angela Bassoli, Gigliola Borgonovo, Gilberto Busnelli, Gabriella Morini. Applicant: University of Milano. “Use of amide derivatives as taste-modifying agents, flavouring compositions and products containing them”. Deposit number: MI2005A000674, April 15 2005. 8. Talks and poster 8.1 Invited talks 40. “Umami for the Healthy Eating”, Umami International Symposium 2016, Yokohama (Japan), June 5 2016. 39. "Taste for Health", IV Emilia Romagna Regional Congress, Regional Italian Society of Preventive and Social Paediatrics SIPPS, Piacenza (Italy), April 9 2016. 38. “Umami: an old taste with a new name and applications”. International Symposium Korea Society of Food Culture, Seoul, (Korea), November 21 2015. 37. “The wisdom of taste and new foods”. CNR for EXPO Research, sustainability and innovation in new foods, EXPO Center Milano (Italy) October 21 2015. 36. “Genetics and the evolution of taste. Why do we need to know them”. IX Italian Pediatricians Federation National Congress -FIMP. Roma (Italy), October 1-3 2015. 35. “Taste3: the relevance of taste genetics in human anthropology”. 21st Congress Italian Anthropological Association Towards a Next-Generation Anthropology: challenges and synergies, Bologna/Ravenna (Italy) September 3-5, 2015. 34. “Get to know Umami”. Milano Umami Summit, EXPO 2015 Japan Week, Milano (Italy), July 10

2015. 33. “The taste of tomorrow: can food preferences change in the short term?”. The food of the future: the nourishment of the future between sustainability and new resources. Monza (Italy), May 16 2015. 32. “The birth of Gastronomic Sciences”. International Symposium Gastronomic Science and Food Museums of the World, National Museum of Ethnology and Ritsumeikan International Research Center for Gastronomic Science, Osaka (Japan) 6- 7 December 2014. 31. “The taste of tradition for health”. Lab EXPO Feltrinelli Foundation Bioactive compounds in traditional diet, Milano (Italy), November 18 2014.

30. “Traditional Diets and Taste Science: the Encyclopedias of Millennial Knowledge and a Modern Tool to read them”. International Symposium Traditional Foods: Culture meets Sciences, Korea Society of Food Culture, Seoul, (Korea), November 14 2014

29. “Taste evolution: why for the brain sweet is better than bitter”. Neurogastronomy between food pleasure and dietetic disorders. Monza (Italy), May 24 2014. 28. “Taste: food infantilism and addiction”. 26th Dietitians National Association National Congress -ANDID, Padova (Italy), May 15-17 2014. 27. “Healthiness, biodiversity and pleasure: different values with the same taste”. Korea-Italy bilateral Symposium on Traditional food and benefits to human health and spirit, Seoul (Korea) May 1 2014 26. “Taste & Health”. XIII National Week for Cancer prevention, Italian League Against Cancer, Alessandria (Italy) March 22 2014. 25. “Umami: an old taste with a new name and applications”. IX International Congress of Nutrition Food and Dietetics 2014, Madrid (Spain) March 21 2014. 24. “Italy- Korea & the taste for health”. Science Festival, Genova (Italy), October 26 2013. 23. “The taste of global food and health”. The Food of the World. Nutrition and health in a multi-ethnic society. Monza (Italy) September 21 2013. 22. “Introduction to Umami Taste” International Union of Nutritional Science IUNS 20th International Congress of Nutrition, Granada (Spain) September 19 2013. 21. “Education and development of taste”. ost Specialistic High Formation School, Italian Pediatricians Federation, Capri (Italy) April 11-14 2013. 20. “The development of taste and its influence on toddler nutrition”. ost Specialistic High Formation School, Italian Pediatricians Federation, Montecarlo (France) March 7-10 2013.

19. “Learning the language of taste”, The New York roduce Show & Conference, New York (USA) December 3-8 2012.

18. “Taste & olfaction”, The genetic of taste and flavour on the table”, Amici del Festival della Scienza & Amici dell’Acquario, Genova Aquarium (Italy), November 7 2012. 17. “Pleasure and senses satisfaction” IXX Congress Italian Palliative Care Society, pre-congress workshop: To eat or to feed? Nourishment in palliative care, Torino (Italy) October 8-9 2012.

16. “Taste Nourishment development”, Novara’s Italian Pediatricians Federation and Macchi Foundation Varese, Feeding: nutrition of the present, prevention for the future, Stresa (Italy) October 6 2012. 15. “The sense of taste between physiology, molecular aspects, food composition and sensory profile”. Taste declensions, Continuing Medical Education Program, Pollenzo (Italy) October 5 2012. 14. “The Sweet Taste Receptor. Stevia tasteful: myth or reality?” 4th World Stevia Organisation Conference, Paris (France) May 24 2012. 13. “Education and development of taste”. ost Specialistic High Formation School, Italian Pediatricians Federation, Capri (Italy) March 29 –April 1st 2012. 12. “Making sense of food: also a matter of molecules and their receptors”. 2011 Korea-Italy Joint Symposium on Understanding the world of food: bridging the science of sensory and chemistry, Seoul (Korea) October 25 2011. 11. “The pleasure to grow up at the table”. 5th Italian Pediatricians Federation National Congress -FIMP. Torino (Italy), September 29 –October 1 2011. 10. “Sensory properties as a tool for the identification of bioactive compounds”, Annual Korean Society of Food Science Meeting, Daegu (Korea) June 8-10 2011. 9. “Taste development in children”. Ternipediatria, Meeting of Ambulatorial Pediatrics, San Gemini (Italy), May 14 2011. 8. “Food do not reach the table by chance” 23rd Dietitians National Association National Congress -ANDID, Milano (Italy), May 12-14 2011. 7. “Taste development: small tricks for parents”. Practical Pediactrics National Congress: I Pinguini, 15th pediatric congress. Firenze (Italy), November 12 2010. 6. “Taste as a biodiversity screening tool for the identification of bioactive compounds”. Korea-Italy Workshop on Food & Biodiversity. Chemoreception and new applications for food industry. Seoul (Korea) October 18 2010.

5. “Born to taste”. European Science Organization Forum. Torino (Italy), July 7 2010.

4. “From taste to bioactive compounds: a new methodological approach”. 1st Perilla day: an Italian-Korean initiative between gastronomy and scientific research. Milano (Italy), June 21 2010. 3. “The evolution of models for sweet and umami taste receptors”. Taste and food acceptance. Chemistry and molecular biology of sweet, bitter and umami tastes. Procida (NA, Italy), April 14-17 2010. 2. “Bitter is better: wellness form the plant kingdom”. Agro- and Biotechnology Department HIVB, Katho University College, 2nd Moleculaire Gastronomie: Bitterheid in the keuken, Roeselare (Belgium), October 19 2009.

1. “Back to future”. From functional food to nutrigenomics., Italian Association of Dietetics and Clinical Nutrition -ADI – Tuscany division, 3rd Regional Congress, Monteriggioni (SI, Italy), May 22-23 2009. 8.2 Congress communications and posters 44. Maria Piochi, Giorgia Cabrino, Gabriella Morini, Luisa Torri. “Individual differences in the perception of irritants in food: relationships between olfaction responsiveness and consumers food preferences”. 32nd European Federation of Food Science and Technology (EFFoST) International Conference, Nantes (Francia), November 6-8 2018. 43: Maddalena Giannì, Marco Antinucci, Stefania Bertoncini, Cristina Giuliani, Donata Luiselli, Davide Risso, Gabriella Morini, Elisabetta Marini, Sergio Tofanelli. “Association between variants of the TRPV1 gene and body composition in African populations: a case of stabilizing selection?” XXII Congress Italian Anthropological Association (AAI), Monte Porzio Catone, Roma (Italy), September 6-8 2017. 42. Davide S. Risso, Massimo Mezzavilla, Luca Pagani, Antonietta Robino, Gabriella Morini, Sergio Tofanelli, Maura Carrai, Daniele Campa, Roberto Barale, Fabio Caradonna, Paolo Gasparini, Donata Luiselli, Stephen Wooding, Dennis Drayna “Global diversity in the TAS2R38 bitter taste receptor: revisiting a classic evolutionary RO osal”, American Society of Human Genetics 2015 Meeting, Baltimore, MD, USA, October 6-10 2015. 41. Abou Khouzam R., Grugni V., Raveane A., Marabelli M., Molinaro V., Polizzi S., Morini G., Semino O., Ranzani GN. Bitter taste receptor polymorphisms and colorectal cancer risk. XII Congress A.I.F.E.G. (Italian Association Familiarity and inheritance of Gastrointestinal Tumors), Varese (Italy), October 16 - 17 2014. 40. Davide Risso, Sara De Fanti, Andrea Quagliariello, Cristina Giuliani, Marco Sazzini, Sergio Tofanelli, Gabriella Morini, Davide Pettener, Donata Luiselli. “Genome-culture interactions in the evolution of human taste”, XVI National Congress Italian Society Human Genetics, Roma (Italy) September 25-28 2013. 39. Gigliola Borgonovo, Angela Bassoli, Gabriella Morini, Filippo Caremoli, Donatella Resta, Anna Arnoldi, Giovanna Boschin. “Bioactive compounds from Muscari Comosum (lampascioni) bulbs”, III National Congress Italian Society of Nutraceutics, Milano (Italy) September 20-21 2012 38. Luisa Torri, Gabriella Morini, Kevin Scott, Hildegarde Heymann, Perilla frutescens: A suitable ingredient for artisanal beer? 9th Pangborn Sensory Science Symposium, Toronto (Canada) September 4-8 2011. 37. Gabriella Morini, Luisa Torri. “Italian consumers ability for recognizing umami taste in commercial snack”. 3rd Italian Society of Sensorial Sciences National Congress, Portici (NA, Italy), December 1-2 2010. 36. Angela Bassoli, Gigliola Borgonovo, Catia Calamello, Gabriella Morini, Leonardo Scaglioni. “Taste guided analysis of traditional food: identification of bitter principles in cultivated and wild “Lampascione”. Taste and food acceptance. Chemistry and molecular biology of sweet, bitter and umami tastes. Procida (NA, Italy), April 14-17 2010. 35. Angela Bassoli, Gigliola Borgonovo, Sara Caimi, Luciano De Petrocellis, Vincenzo Di Marzo,

Gabriella Morini, Leonardo Scaglioni. “Taste-guided isolation of a TRP active compound from the Korean food plant Kaennip (Perilla frutescens)”. XV International Symposium on Olfaction and Taste/AChemS Meeting, San Francisco (USA), July 21-26 2008. 34. Gabriella Morini, Marcel Winnig, Bernd Bufe, Gigliola Borgonovo, Angela Bassoli, Wolfgang Meyerhof. “Isovanillic sweeteners interact with a different site of the sweet taste receptor than the structurally related compound neohesperidin dihydrochalcone“. XV International Symposium on Olfaction and Taste/AChemS Meeting, San Francisco (USA), July 21-26 2008. 33. Angela Bassoli, Gigliola Borgonovo, Sara Caimi, Gabriella Morini, Leonardo Scaglioni. “Taste guided analysis of traditional food: identification of bitter principles in cultivated and wild Lampascione“. 2nd Italian Society of Sensorial Sciences National Congress, Milano (Italy), June 30 – July 1 2008. 32. Angela Bassoli, Gigliola Borgonovo, Monica Laureati, Gabriella Morini, Ella Pagliarini, Mee Ra Rhyu. “Korean taste explained to Italians: a teaching lunch about "umami" and "kokumi" tastes“. 2nd Italian Society of Sensorial Sciences National Congress, Milano (Italy), June 30 – July 1 2008. 31. Angela Bassoli, Gigliola Borgonovo, Gabriella Morini. “Unusual tastes from traditional food”. Flavours & Fragrances 2007. RSC/SCI Conference, Imperial College, London (UK), September 24-26 2007. 30. Angela Bassoli, Gigliola Borgonovo, Sara Caimi, Gabriella Morini. “Bitter compounds from Lampascione (Muscari comosum)”. 31st Italian Chemical Society Congress, Arcavacata di Rende , September 10-14 2007. 29. Angela Bassoli, Gigliola Borgonovo, Gabriella Morini. “When chemistry makes senses”. 8th Wartburg Symposium on Flavor Chemistry & Biology, Eisenach (Germany) February 2007. 28. Angela Bassoli, Gigliola Borgonovo, Gilberto Busnelli, Gabriella Morini. “Taste properties of natural and synthetic Avenanthramides”. XVII European Chemoreception Research Organization Meeting, Granada (Spagna) September 4-8 2006. 27. Angela Bassoli, Gigliola Borgonovo, Gilberto Busnelli, Gabriella Morini. “Extraction of bitter compounds from the bulbs of Muscari comosum (Lampascione)”. XVII European Chemoreception Research Organization Meeting, Granada (Spagna), September 4-8 2006. 26. Gabriella Morini, Angela Bassoli, Pier Andrea Temussi. “Homology models of the sweet taste receptor: a study of their interactions with different classes of sweet compounds”. XVII European Chemoreception Research Organization Meeting, Granada (Spagna) September 4-8 2006. (oral communication) 25. Angela Bassoli, Gigliola Borgonovo, Gilberto Busnelli, Gabriella Morini. “Why should an organic chemist study sweet taste”. 231st American Chemical Society National Meeting, Atlanta (USA) April 2006. 24. Angela Bassoli, Gabriella Morini, Pier Andrea Temussi. “Multiple receptors or multiple sites? Modeling the human T1R2-T1R3 receptor”. 231st American Chemical Society National Meeting, Atlanta (USA) April 2006.

23. Angela Bassoli, Gigliola Borgonovo, Gilberto Busnelli, Gabriella Morini. “Rational design of new cooling compounds”. 7° Italian Congress of Food Science and Technology, Cernobbio (Italy), September 19-20 2005. 22. Gabriella Morini, Angela Bassoli, Annalisa Pastore, Pier Andrea Temussi. “From small sweeteners to sweet proteins". VII National Biotecnology Congress, Siena (Italy), September 7-9 2005. 21. Gabriella Morini, Annalisa Pastore, Teodorico Tancredi, Pier Andrea Temussi. “Interaction of small molecular weight and macromolecular sweeteners with the sweet receptor”. VI European Symposium of the Protein Society, Barcellona (Spain), April 30 –May 4 2005. 20. Angela Bassoli, Gigliola Borgonovo, Gilberto Busnelli, Lucio Merlini, Gabriella Morini. “Rational design of new cooling compounds”. European Chemoreception Research Organization Meeting, Dijon (France), September 2004. 19. Pier Andrea Temussi, Gabriella Morini. "Micro and macro models of the sweet receptor" ISOT/JASTS 2004, Kyoto (Japan), July 5-9 2004. 18. Gabriella Morini. "Homology models of the sweet taste receptor and study of their interactions with several sweet compounds" EMBO Course on biomolecular simulation, Institute Pasteur, Paris (France), July 18-25 2004. 17. Angela Bassoli, Gigliola Borgonovo, Gilberto Busnelli, Gabriella Morini. “Studies on the absolute configuration of monatin and its stereoisomers”. National Summer School in Chiroptical Spectroscopy, Potenza (Italy), June 2004. 16. Angela Bassoli, Gigliola Borgonovo, Gilberto Busnelli, Lucio Merlini, Gabriella Morini, Ella Pagliarini, Nicola Gabbiadini. “Syntesis of new cooling compounds”, V Food Chemistry National Congress, arma (Italy), June 10-12 2003. 15. Angela Bassoli, Gigliola Borgonovo, Gilberto Busnelli, Lucio Merlini, Gabriella Morini. “Synthesis and sensory evaluation of Monatin and its stereoisomers”, V Food Chemistry National Congress, Parma (Italy), June 10-12 2003. 14. Angela Bassoli, Lucio Merlini, Gabriella Morini. “Isovanillyl sweeteners. From molecules to receptors”. Second IU AC International Symposium on Sweeteners, Hiroshima (Giappone) November 13-17 2001. 13. Michael G.B. Drew, Channa K. Hattotuwagama, Gabriella Morini. “Computational studies of sweet tasting compounds”. Second IU AC International Symposium on Sweeteners, Hiroshima (Giappone) November 13-17 2001. 12. Angela Bassoli, Gigliola Borgonovo, Lucio Merlini, Gabriella Morini. “Methods and perspectives of organic chemistry in taste chemoreception studies: the case of intensive sweetener” XXVII Organic Chemistry Division, Italian Chemical Society, Trieste (Italy), September 3-7 2001. 11. Jean-Louis Puech, Gabriella Morini, Chritian Radoux, Joseph A. Maga. “Compositional differences of charred and non-charred French and American oak and French reeds

used in cooperage”. 52nd Annual Meeting, American Society for Enology and Viticulture, San Diego (USA), June 28-30 2001. 10. Angela Bassoli, Gigliola Borgonovo, Lucio Merlini, Gabriella Morini. “A rational design of new intensive sweeteners from natural compounds”. Association for Chemoreception Sciences, Sarasota (USA), April 25-29 2001. 9. Gabriella Morini, Angela Bassoli, Gigliola Borgonovo, Lucio Merlini. “A pseudoreceptor model for guanidinic sweeteners”. Workshop on Sweet Taste, Monell Chemical Senses Center, Philadelphia (USA), April 22-24 2001. (oral communication) 8. Angela Bassoli, Gigliola Borgonovo, Lucio Merlini, Gabriella Morini. “A rational design of new intensive sweeteners from natural compounds”. International Symposium on Flavour and Fragrances Chemistry. Campobasso (Italy), January 13-16 2000. 7. Angela Bassoli, Gigliola Borgonovo, Lucio Merlini, Gabriella Morini. “Design and synthesis of new monatin derivatives”. ISOT-ECRO Symposium, Brighton (UK), July 2000. 6. Anna Arnoldi, Angela Bassoli, Lucio Merlini, Gabriella Morini, Angelo Vedani. “A three-dimensional receptor model for isovanillic sweet derivatives”. III Congresso Nazionale di Chimica degli Alimenti, Letojanni (Messina, Italy) October 8-9 1998. 5. Angela Bassoli, Lucio Merlini, Gabriella Morini, Angelo Vedani. “A three-dimensional receptor model for isovanillic sweet derivatives”. 215th American Chemical Society National Meeting, Dallas (USA), March 29 marzo-April 2 1998. 4. Anna Arnoldi, Angela Bassoli, Lucio Merlini, Gabriella Morini. “Relazioni tra chiralità e sapore in dolcificanti isovanillici”. Convegno Nazionale della SCI, Monopoli, September 1996. 3. Gabriella Morini, Joseph A. Maga. "Properties of extruded rice flour-squash (Cucubita Pepo) blends". Annual Meeting of the Institute of Food Technologists, Atlanta (Georgia, USA), June 1994. 2. Gordon G. Birch, Roselina Karim, Atala Lopez, Gabriella Morini. "Sweetness, structure and specific volume". European Chemoreception Research Organization Meeting, University of Reims Champagne-Ardenne, Dizy (Francia), September 1991. 1. Gordon G. Birch, Atala Lopez, Gabriella Morini. "Apparent specific volumes and tastes of sugars and polyols". Annual Meeting of the Association for Chemoreception Sciences, Sarasota (USA), April 1991.

9. Current teaching activity

Univerisity of Gastronomic Sciences (Pollenzo, Italy)

- Since Academic year 2018-2019, Molecurar & Taste Sciences (10 ECTS)

- Since the Academic year 2009-2010, Molecular Aspects of Taste (3,5 ECTS)

- Since the Academic year 2006-2007, Taste & Food Chemistry, MSc Programmes

University of Copenhagen (Denmark), Department of Food Sciences

- Since the Academic year 2014-2015, Bioactive Components and Health, Taste and Health module, MSc Programme in Food Innovation and Health, MSc Programme in Biology and Biotechnology, MSc Programme in Human Nutrition.

- Since 2012, Niko Romito Formazione, Castel di Sangro, Italy; (IT), Taste & Food Chemistry

10. Past teaching activity

- Academic years 2004-2005/20017-2018, University of Gastronomic Sciences, Molecular Sciences (9 ECTS)

- Academic year 2011-2012, University of Copenhagen (Denmark), LIFE-Faculty of Life Sciences, “Molecular aspects of taste, chemesthesis and smell” module, “Sensory and Consumer Science”, MSc Programme in Food Innovation and Health e MSc Programme in Biology-Biotechnology

- 1999-2006: Assistant during student laboratory practices, Faculty of Agriculture, University of Milano (Italy) within the courses of General and Inorganic Chemistry and Organic Chemistry.

11. Academic service, University of Gastronomic Sciences

- Academic Coordinator Master of Ecogastronomy in Cuisine (90 ECTS).

- Member of the Faculty Council.

- Member of the Evaluation Committee.

- 2004: Participation to the design and organization of the new three-year university degree course in Gastronomic Sciences.

12. Consulting activity

- 2002-2003: Doppel Farmaceutical S.r.l., Rozzano (MI, Italy). Compilation of products analitical methods protocols from official dossiers.

- 2001: Alessandro Volta Center for Scientific Culture - Landau Network, Como (Italy). Scientific and organizing secretariat of international congresses.

- 1999-2001: red Eds S.p.A., Como (Italy). Creation of a digital archive of publications.

- 1997-2000: Italian Hewlett-Pakard S.p.A., Analytical Chemistry Division, Cernusco s/N (MI, Italy) and Studio AQUA, Bresso (MI, Italy). Technical revision of manuals and scientific texts translated from English into Italian.

- 1997 Regione Lombardia, Milano (Italy). Teaching activity: Course of food information and education for teachers of middle and elementary schools.

- 1988-1989 Professional School (E.N.A.I.P.), Fino Mornasco (CO, Italy). Teaching activity, corse of food technology and other scientific subjects.

- 1988-1989 Carnini S.p.A., Villa Guardia (CO, Italy). Guide to school-children visiting the plans of milk pasteurisation and butter production.

13. Other activities

- Dec. 1999 - Mar. 2000: COOPI, Cooperazione Internazionale, Logistic expert in an emergency program for street children in Dhaka (Bangladesh).

- Oct. 1996 - Jan.1997 and Dec 1995 – Jan 1996: Chuknagar, Xaverian Fathers, English teaching

and basic health and food training.

- June 1993: tutor of a group of students of high school to Malta during an intensive English course.

- 1980-1989: Historical Society of Como, Como (Italy). Organizing secretariat and library management.