She obtained her Master Degree in Food Science and Technology (2002) and her PhD in Food Biotechnology (2008) at the University of Milan. In 2007, he began collaborating with the University of Gastronomic Sciences (UNISG) as head of the Sensory Analysis Laboratory. In 2008, she became assistant professor. Her main research areas concern the attitude of consumers towards sustainable innovative foods, individual differences in sensory perception, the impact of the sensory properties of food on the affective responses of consumers and the evaluation of the shelf-life of foods using instrumental techniques (electronic nose and image analysis). She teaches the courses of “Sensory Analysis and Consumer Science”, “Laboratory of gastronomic measurements”, “Sensory analysis of wine”, “Beer tasting”, “Sustainable novel foods: tradition, production and consumption” and “Food packaging”. Coordinates the educational activities of the “Food Science and Technology” area. In 2018, she became associate professor of Food Science and Technologies and obtained the National Scientific Qualification for full professor. In 2023, she became full professor of Food Science and Technologies. She is Rector's Delegate for Research, Director of the Sensory Analysis Laboratory and member of the Ethics Committee and of the Board of the PhD course in Ecogastronomy, training and society. She is member of the board of the Italian Society of Sensory Sciences and of the Italian Scientific Group of Food Packaging and member of the Italian Society of Food Sciences and Technologies. He has collaborated with several companies (Lavazza, Pernigotti, Rivoira, Barilla, Kraft, Ikea, Whirlpool, Pernigotti, Autogrill, Consorzio Terre di Montagna, Valverbe, Novi, Centrale del Latte di Brescia, Landlab, Farine Varvello, Devital Service, Ricrea, CIR Food, Life, Fratelli Branca Distillerie, Colussi Group, Fileni, Giunti Editore, Mulino Padano, Rovagnati, Altrefiamme, Millbo). She is author of over 150 national and international publications including articles, conference proceedings and monographs. Her research focused on understanding the consumers’ food perception and behavior with particular interest for the acceptability of innovative foods, as a function of their sensory and nutritional properties. Moreover, she is interested in estimating the shelf life of foods by means sensory analysis and instrumental techniques (image analysis and electronic nose).