Gonzalo Garrido-Bañuelos is an interdisciplinary researcher and industry scientist working at the intersection between sensory science, flavour research and data science. He completed his undergraduate studies in Biology at the Universidad de Salamanca, Spain (2011) then continued his studies completing a MSc. in Oenology at Institute des Sciences de la Vigne et du Vin - Université de Bordeaux. In 2018, he completed his PhD at the Department of Oenology and Viticulture at Stellenbosch University where he investigated different factors influencing the colour and phenolic composition of Shiraz wines during winemaking and how these affected wine sensory properties. He moved back to Europe as post doctoral researcher and later scientist position at RISE - Research Institutes of Sweden. In Sweden, he worked in multiple food matrices, connecting flavour chemistry and sensory science through data fusion both for industry and research projects. Right now, he serves as Sensory Research Director at Innovate Solutions, an Irish company providing sensory and consumer services for local and international industries. Alongside with his industry work, Gonzalo remains as affiliated researcher with the School for Data Science and Computational Thinking at Stellenbosch University, exploring alternative and novel data strategies to be applied to food and beverages, and the wider field of Sensory Science.