Sensory and consumer research
scientist with over eight years of
industry experience and five years of
academic experience in sensory
analysis, consumer research, product
development, innovation, and
renovation. I have worked with several
notable companies, including Nestlé,
Frito Lay’s, Perfetti Van Melle, and
ConAgra Foods, on various product
categories such as snack foods,
confectionery, plant-based meat
products, as well as refrigerated and
frozen foods. I have conducted
consumer and sensory research for
brands like Stouffers, Lean Cuisine,
Life Cuisine, and Sweet Earth
plant-based chicken and turkey
products. Additionally, I have
experience in international research,
multi-market projects, cross cultural
studies, lexicon development,
descriptive and rapid sensory methods,
quantitate and qualitative consumer
testing, product sensory mapping,
white space analysis, competitors’
assessment, preference mapping,
sensory panel development and
training.
I have a strong education
background in food science that
includes engineering degree in food
technology, masters in extrusion
processing of grains, PhD in sensory
analysis and consumer behavior, and a
graduate certificate in applied
statistics. I have published
scientific research papers in
prestigious journals such as Journal
of Sensory Studies, and MDPI Foods.