Dr. Patricia García is part of the Sensory Analysis and Food Technology Research Team “Alma Mater Studiorum”, Università di Bologna (UNIBO). Is one of the main key players in the Italian agro-food sector and in the Mediterranean area. The UNIBO research unit of “Instrumental and Sensory Analysis” belongs to the Department of Agricultural and Food Sciences (DISTAL) and has expertise in all phases of the olive oil production, particularly in the analytic and technologic area (analyses of major and minor compound and sensory characteristics). UNIBO collaborates with relevant stakeholders of the olive oil sector (certification bodies, industries, laboratories and consumers association).