Dr. Amanda Dupas de Matos is a sensory researcher with nearly a decade of experience in consumer-led research across a wide range of food and beverage categories. She specializes in investigating consumer choices, attitudes, preferences, sensory drivers of liking, and emotional responses to various products. Her multidisciplinary background spans food chemistry and sensory analysis, with a strong focus on winery products, dairy, and plant-based milk alternatives. Dr. Dupas de Matos earned her PhD from the University of Padua and continued her postdoctoral research at the Free University of Bozen-Bolzano. Since joining the Riddet Institute and Massey University in2020, Dr. Dupas de Matos has managed multiple projects across several product categories. When not researching, Dr. Dupas de Matos is lecturing about sensory consumer science and its role in new product development, and about qualitative and quantitative methods for consumer-centric research. Dr. Dupas de Matos equips the food and beverage industries with advanced consumer sensory insights, facilitating the identification and exploitation of opportunities for the creation of high-value products. Through extensive collaboration with academics, research organizations, industry partners, market research agencies, and local and global stakeholders, she is dedicated to driving progress and cultivating innovation across both research and educational spheres.