She is part of Vinhood, a company operating globally to help F&B brands understand and activate consumer taste preferences through data-driven insights. Over the past year, she has been working on translating sensory data into actionable strategies, supporting companies worldwide in product development and consumer understanding. With over a decade of experience in sensory analysis of food and beverages, she contributes to bridging scientific research and real-world applications, enabling brands to better align their products with evolving consumer tastes. She is also an internationally certified Q-Grader and the author of several scientific publications on sensory analysis, and currently serves as adjunct professor of Sensory Analysis at Università Cattolica del Sacro Cuore.