Eugenio Aprea (Università di Trento) has a Masters degree in Food Science and Technology from the University of Naples “Federico II” (2000) and a PhD in Natural Science (Doktoratsstudiums der Naturwissenschaften) from the University of Innsbruck (2005). Since 2019, he is an Associate Professor in Food Chemistry at C3A and CIBIO, University of Trento, Italy. He teaches Master and PhD level courses in Food Chemistry and Food Science. His research interests are volatile organic compounds, physical and chemical properties of food and relationship with human sensory perception, sensory analysis, gas chromatography, and mass spectrometry. He has published more than 200 scientific research papers and 13 book chapters.