PhD defence by Dr. Karina Gonzalez Estanol.

On Wednesday the 14th of June Karina Gonzalez Estanol successfully defended her PhD thesis entitled “Combining foods, combining tools: Understanding in vivo aroma release and sensory perception of composite foods” at the Edmund Mach Foundation in San Michele all’Adige, Italy. Karina carried her thesis out at the Edmund Mach Foundation and WUR under the supervision of Dr. Franco Biasioli (FEM) and Prof. Markus Stieger (WUR). The PhD degree has been awarded by the University of Trento, Italy. In an engaging defence, Dr. Gonzales Estanol highlighted the relative contributions that food structure and its composition and oral processing behaviour have on in vivo aroma release and perception of complex food matrices. We congratulate Karina with this major achievement!