Dr. Virginia Fernández-Ruiz is a doctor in Pharmacy and a permanent professor at the Department of Food Science and Nutrition, Universidad Complutense de Madrid. Her research line focuses on chemical analysis and sensory evaluation of food together with consumer science, mainly studying plant food quality from a nutritional and sensory point of view, and particularly dedicated to the evaluation of consumers' hedonic and emotional responses. She is a researcher of the ALIMNOVA UCM university team: novel foods, scientific, technological and social aspects. She has been a scientific technical assessor for the National Accreditation Entity (ENAC) in the food sensory analysis lab since 2017. She is also a panel leader on the sensory analysis of virgin olive oil. She is a tasting judge in various national and international competitions. She is a member of AEPAS and European Sensory Science Society (E3S) and the Editorial Board of Food Research International.