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I am a Ph.D. student focusing on sensory science and consumer perception of food-based products. I am experienced in the methodological design of the sensory analytical test and consumer affective test, and statistical modeling of sensory and consumer data. Before starting Ph.D., I had 7 years of working experience in different industries.

The main research of my Ph.D. studies is centered on the sensory quality and consumer perception of fruit-based beverages processed by non-thermal processing, and the special focus is high pressure processing, which is the most largely and successfully applied non-thermal processing. My Ph.D. project is part of the ongoing EU-founded “SHEALTHY” project (, and it collaborates with the University of Copenhagen, the University of Naples Federico II, and local food industries in Italy and Denmark, etc.


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