Monica Borgogno is the supervisor of the sensory research and R&D at Merieux NutriSciences Italy. Her work focusses on the application of sensory analysis in the food and no food companies as a support for evaluation of sensory quality of products, both monitoring the standardization of quality and comparison with the main competitors of the market. Morover, she provides help for improvement and for innovation of companies’s products working in collaboration with the quality and R&D departments.
She got a Food Science and Enology master degree in 2010 from the University of Florence and a PhD in Agriculture Science and Biotechnology in 2014 from University of Udine.