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. 

Building on my research experience in sensory analysis and consumer studies, I would like to further investigate the complex psychological processes that drive consumer behaviour. I am particularly interested in understanding why consumers make the choices they do, how their behaviour is shaped, and which psychological factors underlie their food decisions and experiences. Through a PhD, my ambition is to explore these dynamics in depth, with the conviction that such understanding is essential for driving meaningful cultural shifts toward more sustainable consumption.