I was born and raised in Mexico City where I completed my bachelor's degree in Food Engineering. After graduating, I moved to The Netherlands where I obtained my master's degree in Food technology with specialization in Sensory Science at Wageningen University. During my studies, I had the opportunity to do my internship in a research institute in New Zealand where I compared the sensory perception of chocolate milk, when it was sipped directly from the cup or sipped from a straw. In november 2019 I moved to Italy to start my PhD at Trento University in collaboration with FEM and Wageningen Univeristy. The focus of my research is to investigate the sensory perception of foods by using a multidisciplinary approach integrating in-vivo flavour release, food structure, oral processing behaviour, and dynamic sensory methods. This will help to understand how the flavours of different foods are being perceived and will lead to the development of new products tailored to specific consumer segments.

PhD project: Understanding the sensory perception of composite foods, combining Sensory and Instrumental dynamic Tools

Supervisors:

Fondazione Edmund Mach, Dr. Franco Biasioli

University of Trento, C3A, Prof. Flavia Gasperi;

Email address: karina.gonzalezestanol@fmach.it, k.gonzalezestanol@unitn.it