Luisa Torri is Associate Prof. of Food Science and Technology, Director of the Sensory Analysis Laboratory and Director of Research and Third Mission at the University of Gastronomic Sciences. Her main research areas concern the attitude of consumers towards sustainable innovative foods, individual differences in sensory perception, the impact of the sensory properties of food on the affective responses of consumers and the evaluation of the shelf life of foods using instrumental techniques (electronic nose and image analysis). She teaches the courses of “Sensory Analysis and Consumer Science”, “Sustainable novel foods: tradition, production and consumption” and “Food packaging”. She coordinates the educational activities of the “Food Science and Technology” area. She is member of the board of the Italian Sensory Science Society (SISS) and of the Italian Scientific Group of Food Packaging (GSICA). She is member of the working groups “Taste Sensitivity”, “Education”, and “PDO” of the European Sensory Science Society (E3S). She has published over 140 scientific papers, conference proceedings and technical handbooks.