Revathy Gurusamy is a Marie Skłodowska-Curie Industrial Doctoral Candidate pursuing her research at the University of Zaragoza in collaboration with BSH Home Appliances, Spain. Her PhD work mainly focuses on understanding and prediction of spoilage mechanisms in cooked and ready-to-eat foods by integrating microbiological analysis with volatile organic compound (VOC) profiling. She develops advanced methods for predicting food freshness and shelf life through the integration of microbial ecology, physicochemical characterisation, and analytical techniques such as GC-MS and GC-FID, thereby contributing to the development of VOC-based sensing technologies for smart containers/refrigerators. She holds an MSc in Biotechnology from the Norwegian University of Science and Technology, where she worked on improving the quality and safety of Atlantic salmon using soluble gas stabilisation (SGS), and a BTech in Biotechnology from Anna University. Her research interests include food microbiology, food safety, food chemistry, VOC-based spoilage detection, and predictive quality assessment. She has contributed to peer-reviewed publications and international conferences. Revathy is a member of the European Federation of Food Science and Technology (EFFoST) and the Food Microbiology Group of the Spanish Society of Microbiology (SEM), reflecting her engagement with the international scientific community. She has research experience across Norway, Spain, and India.