Amanda received her PhD in 2019 from University of Padua, where she investigated the chemical and sensory aspects of verjuice: an unfermented juice obtained from thinned unripe grapes. Amanda completed her Postdoctoral study at the Free University of Bozen-Bolzano, where she worked on the application of high-resolution analytical techniques for the analysis of wines and distillates in relationship with their sensory profile. Amanda has a multi-disciplinary background in food chemistry and sensory analysis, and has focused on winery products in the last 5 years. Amanda joined the Riddet Institute in February 2020 and will be working on other food categories through the MBIE fermented foods project. Amanda has joined the FEAST team as Sensory Science Research Officer under the supervision of Prof. Joanne Hort.

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