Dr. Sara Spinelli, researcher at the University of Florence and SISS member, has been awarded with the Food Quality and Preference Award – Contributions by a researcher of the future 2019. Since 2011 every second year, during the Pangborn Sensory Science Symposium, Food Quality and Preference assigns an award to a researcher who received his/her doctoral degree 10 years from his/her PhD, for contributions to sensory or consumer science, whether in terms of basic processes, methodologies or applications of knowledge or methods.