Fondazione Edmund Mach expresses its deepest condolences following the passing of Isabella Endrizzi, a highly respected researcher known for her significant contribution to sensory and consumer science.

With a degree and a PhD in Statistical Methods, she dedicated her career to the study of food perceptions and preferences. Over the years, she developed valuable collaborations with prestigious European research centres and was an active member of the Italian Society of Sensory Sciences.

Her colleagues remember her with great affection for her passion for research, her determination to achieve the goals she set for herself, her constant support for the activities of the Sensory Quality Unit, and her great humanity. She leaves an indelible mark on both the scientific and human community.

The entire FEM community joins the family in mourning: the President, the Board of Directors, the Director General, the management and staff.