Davide Risso is a molecular biologist who specializes in taste and nutrition science. He received a PhD from the University of Bologna, and he has held research roles for major international food companies.

Gabriella Morini is assistant professor of taste and food sciences at the University of Gastronomic Sciences of Pollenzo, Italy, and scientific director of the Pollenzo Food Lab. She is also a visiting scientist in the Department of Food Science at the University of Copenhagen.