RESEARCH

Dr. Laurianne Paravisini leads the Flavor Intelligence Group (FIG), focused on building a digital platform to accelerate flavor discovery using AI. Her expertise includes flavor chemistry, analytical chemistry for small molecules, sensory science and machine learning.

FIG is generating standardized datasets at the scale combining high-throughput molecular and sensory data collection with a structured data pipeline designed to integrate multimodal data into novel algorithms. The research feeding this platform is organized around three main axes: (1) Genesis and fate of flavor in foods: studying compound formation from raw materials to finished products with a particular emphasis on Maillard browning and reaction flavors, the interactions between flavor and food matrices and the impact on overall perception; (2) Flavor perception: understanding how the multi-modal aspect of flavor can be leveraged for novel flavor design including the discovery of novel flavor modulators and the development of strategies for flavor modulation; (3) Flavor in the bioeconomy: adding value to agricultural co-products and developing novel flavor systems using bio-based materials. Together, this work aims to create flavor breakthroughs and new opportunities for food innovation.