Dr. Michele Davide Vicenzo Pedrotti

Michele, after obtaining a Bachelor in Biomolecular Science and Technology at Trento University with a thesis inside the IGEM Team UniTN 2013, completed a MSc in Food Technology with a specialization in Sensory Science at Wageningen University (WUR) with a thesis on how the endocannabinoid system modulates sensory perception and liking. His internship was spent at IFF where he researched and improved discrimination tests practices through Thurstonian modelling. Since 2015 he is also a BCFN Foundation researcher on food systems sustainability. In 2020 he completed his PhD at WUR in collaboration with Edmund Mach Foundation and Soremartec where he investigated applications of direct injection mass spectrometry techniques to assess food quality and the relation between volatile organic compounds and sensory perception. He is now working as researcher and project leader in the group of postharvest physiology in the department of fresh food chain at Wageningen Food and Biobased research.