Chemometrics and Artificial Olfaction for Food Quality Assessment

Application of chemical sensing systems (e.g., electronic nose, electronic tongue) in complex food matrices.

Integration of sensor data with chemical, sensory, and emotional analysis for quality and consumer perception studies.

Development of interdisciplinary approaches combining objective analytical tools and subjective evaluation.

Coordination of trained sensory panels and collaboration with academic and industry partners.

I am interested in collaborations focused on artificial olfaction, digital flavor technologies, and data-driven innovations in food and beverage quality assessment.