Michele is a food technologist with an expertise in analyzing food quality by combining instrumental and sensory analysis. He is currently a researcher in the Sensory Quality group at Edmund Mach Foundation (FEM). He previously led research projects at Wageningen Food & Biobased Researcher, focusing on volatile biomarkers for postharvest quality. His PhD, conducted jointly at FEM and Wageningen University, with the collaboration of Soremartec, explored direct injection mass spectrometry for agroindustry quality assessment. He was a BCFN researcher from 2014 to 2021 and he is a member of the Italian Society of Sensory Science.