Her research has focused on the exploration of new methods for understanding sensory and consumer perception, in particular sensory descriptive techniques with consumers and the influence of non-sensory parameters in food choice. She is currently coordinating the research project “Edulia – Bringing down barriers to children’s healthy eating” Marie Curie Horizon 2020 – a multi-disciplinary and inter-sectorial European Training and Research Network.
She has published more than 80 papers, various book chapters and several contributions to international symposiums. She co-edited the book “Novel Techniques in Sensory Characterization and Consumer Profiling”. She has taught university and professional courses, and supervised master and PhD theses in Sensory and Consumer Science. She is a member of the Editorial Board of Food Research International, Food Quality and Preference, and Current Opinion in Food Science. She is also part-time associate professor in Sensory and Consumer Science at the Norwegian University of Life Sciences (NMBU).
She got a Food Engineer degree from Universidad de la República (Uruguay, 2002). and a PhD in Food Science and Technology from the Universidad Politécnica de Valencia (Spain, 2007). She has wide experience in academic and industrial research, and collaborations with research groups from Europe, Asia and South America. Her past positions include lecturer in the Universidad de la Republica in Uruguay, pre- and post-doctoral researcher in the Institute of Agrochemistry and Food Technology in Valencia, Spain and Senior Sensory and Consumer Scientist in Kraft Foods UK R&D.