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Biography

Karina in December 2015 obtained her bachelor’s degree in Food Engineering from the Universidad Iberoamericana in Mexico City. After graduation she moved to the Netherlands where in January 2019 she graduated with a master’s degree in Food Technology with a specialization in Sensory Science from the University of Wageningen (Netherlands). She did an internship at a research institute in New Zealand where, using dynamic methods, she compared the sensory perception of chocolate milk served in cups and with straws.

In November 2019 she moved to Italy to start her PhD at the University of Trento (Italy) in collaboration with the Edmun Mach Foundation and the University of Wageningen (The Netherlands). 

Research activities

The main research objective is to investigate sensory perception of food using a multidisciplinary approach that integrates flavor release in vivo, the structure of food, oral processing behaviour using dynamic methods; the aim is to understand how different foods are perceived and develop new products for specific consumers.