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.