Chloe interest in sensory stems from an internship at Yinlu Food where she participated in beverage research and development last summer. In the process of constantly optimizing the recipes of drinks, she wondered whether we could find a more accurate and efficient way to analyze the reasons for failed development. Can the original research and development goals be achieved at a lower cost? Besides, when we made a drink and invited our colleagues to taste it, she was surprised to discover that different individuals had different tastes on the same drink. She was curious about what changed their perception of the liking score and taste of a drink. And this is why she joined Delarue’s lab.