Objective: To identify and quantify the aromatic component of products from a wide range of industries, implementing new extraction techniques and the analysis of aromas from different matrices.

Objective: To establish relationships between sensory properties of foods and their composition in key aromatic molecules.

Objective: To develop new tools to determine the sensory attributes that are liked and disliked by different consumer segments of a given product and its competitors.

Objective: To design and evaluate new equipment and processes for optimal management of the aromatic component.