Michele Pedrotti

Michele Pedrotti, PhD, is a researcher at Fondazione Edmund Mach since September 2022, previously conducting research and leading projects at Wageningen Food & Biobased Research focusing on aroma compounds and food loss and waste. Prior experience includes research on food sustainability at BCFN Foundation and a PhD project at Fondazione Edmund Mach involving the use of Proton Transfer Reaction Mass Spectrometry for industrial raw material quality control. An internship in Sensometrics at International Flavors & Fragrances involved discrimination tests utilizing Thurstonian modeling, and early career work included journalism for SanBaradio.it. Michele holds a Master of Science in Food Technology and Sensory Science from Wageningen University & Research and the University of Copenhagen, and a Bachelor's degree in Biotechnology from Università di Trento.