After graduating in Economics and Business from the University of Brescia with a thesis on ‘Multivariate statistics in sensory analysis’, she began her career in sensory analysis with an internship at the Centro Studi e Formazione Assaggiatori (Centre for Taster Studies and Training), later returning there for a project involving teaching, editorial and research collaborations.
Her academic career then continued at IAL in Piacenza and at Cisita, before moving on to the Università del Sacro Cuore in Piacenza and ALMA.
A freelancer, she is currently also Sensory Project Manager at Good Senses and Lecturer at the Job Factorys Foundation in Bergamo.
Her publications include Cuocere (Cooking) by Edizioni PLAN and Il codice sensoriale dei Salumi (The Sensory Code of Cured Meats) by the Centro Studi Assaggiatori.