Eugeni Roura is an enthusiastic nutritional chemosensing scientist. His academic career starts in the Veterinary Sciences grounds (Universitat Autonoma de Barcelona -UAB-) but he soon focused his interest in digestive physiology and nutrition (PhD in Nutrition -UAB- including an MPhil from the University of California, Davis). He joins the University of Queensland (UQ) in August 2010. Since then he has put together a new molecular biology laboratory and recruited an expanding research team. The main research topics are related to uncovering how chemosensing mechanisms (taste and smell) may modulate food intake in humans, pigs and poultry. In particular, Eugeni's group studies the specific role of taste receptors and taste sensory cells outside the oral cavity. He has authored over 50 refereed papers, has been guest speaker to over 25 scientific conferences and 43 industry seminars and currently serves as President of the Australasian Association for Chemo Sensory Science, 1 advisory board of a biotech company, several conference organizing committees and 1 scientific advisory committee. Prior to joining UQ, Eugeni worked for the Food and Feed industries as an R&D and Technical Manager during 16 years what trained him on Strategic R&D management, public R&D and IP policies, Regulatory Affairs and Technical and Market-focused services in a multinational highly competitive environment.