Since 1996, research activities included quality and minimal processing of fresh fruits and vegetables, as well as measuring consumer attitudes towards food safety and quality, and processes regarding consumer quality evaluation of food products. The latter has become a primary focus of my research. I have a particular interest in the application of sensory evaluation for New Product Development and in the interfaces between Sensory Science, Consumer Science and Marketing, which led to the proposal of joint MSc and PhD degrees, between the Faculty of Sciences and the Faculty of Food Science and Nutrition, the first starting in 2007 and the second in 2009.