I am a food engineer and I study how consumers evaluate the sensory profile of new foods. My research contributes to the development of sustainable food solutions that support the transition to more environmentally friendly diets and increase the acceptance of alternative protein sources, in line with current consumer trends.
In a recent EU research project involving the Food Behaviour Lab and other partners, I had the opportunity to study consumer preferences for meat alternatives, collaborating on the sensory analysis of plant- and insect-based foods. Results demonstrated the importance of the sensory quality of products for consumer acceptance, showing how the different sensory dimensions (e.g., appearance, taste, texture) interact to determine an overall perception of the hedonic value of food. Moreover, the individual characteristics – sociodemographic, psychological, behavioural – associated with different patterns of preferences for meal alternatives were identified.
I am now working with companies and research institutes in the food and agri-food sector in the design and development of new sustainable foods and other products stemming from the insect bioindustry, under the PRR Mobilising Agenda InsectERA. Here, I study the market potential and consumer acceptance of new products, as well as the challenges and opportunities that companies face in this sector, as well as the strategies they implement to promote innovation. 
Based on my research experience in sensory analysis and consumer studies, I want to deepen my understanding of eating behaviour by doing a PhD in this more fundamental area. Specifically, I want to investigate how different sensory stimuli are perceived and integrated in the brain during food intake and how this is affected by expectations and emotions, producing a clearer and more comprehensive view of the psychological factors that shape food choices and eating experiences.