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Biography
I am a research scientist expert in sensory science, food oral processing and food design. My research focuses on understanding the interplay between food structure (texture), oral physiology, oral processing behaviour, perception, and metabolism (satiation/satiety and digestion). Throughout my career I have engaged in interdisciplinary initiatives, collaborating closely with both academia and the food industry with the aim of translating fundamental knowledge into industrial applications, especially the development of healthier food products.
Academic Qualifications
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2012
PhD in Food Science
Wageningen University, The Netherlands -
2007
MSc in Food Science and Human Nutrition
University of Illinois at Urbana-Champaign, United States -
2005
BSc in Food Engineering
Universidade Estadual de Campinas, Brazil
Fields of Research
Professional Experiences
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2019-2021
Research Fellow
Università degli Studi di Parma & Università degli Studi di Udine, Italy -
Apr 2019-Jul 2019
Research Fellow
Università degli Studi di Padova & Fondazione Edmund Mach, Italy -
2018-2019
Docent
Wageningen University, The Netherlands -
2017-2018
Research Fellow
Wageningen University, The Netherlands -
2015-2017
Research Fellow
Zhejiang Gongshang University, China -
2012-2014
Research Fellow
Institut National de la Recherche Agronomique (INRAe), France
Professional Areas
We have publications by Dr Carol Mosca