Her expertise focuses on the development and validation of analytical methods applied to complex samples, such as food.

In her research, she uses gas chromatography and olfactometric detection for aromatic characterization, and applies infrared and Raman spectroscopic techniques as rapid analysis tools. She uses these techniques, both individually and in combination (what is known as instrumental sensometry) to control and determine the process and the chemical and organoleptic quality of food.

Other positions

Researcher at the ChemoSens Research Group