Diálogos Sensoriales

En este capítulo tenemos el honor de conversar con el Dr. John Prescott, una eminencia en la psicología de la percepción y del comportamiento alimentario, además de ser el autor del aclamado libro “Taste Matters” . Junto a él, exploraremos a fondo los factores psicológicos que definen nuestras preferencias alimentarias y cómo ha evolucionado la investigación sensorial a lo largo de las últimas déc...

In this episode, we are joined by professor Julien Delarue (UC Davis) to dive deep into the evolution of sensory science, the definitive role of context in human perception, and how new technologies are transforming food and consumer research. If you are passionate about consumer psychology, sensory evaluation, and innovation in the food industry, this episode is a must-watch!

​¿Hacia dónde se dirige el futuro de la ciencia sensorial? En este episodio de Diálogos Sensoriales, tengo el gran honor de conversar con el Dr. Jean-Xavier Guinard, profesor de UC Davis y uno de los referentes más importantes a nivel global en el campo de la evaluación sensorial y la ciencia del consumidor. ​Acompáñanos en un recorrido fascinante que va desde sus inicios en París y sus años de fo...

¿Cómo se detecta un defecto sensorial que nadie más puede explicar? Acompañamos a Sharon en un recorrido por la evolución de los métodos sensoriales. Hablamos sobre el uso de paneles descriptivos como instrumentos de precisión, la importancia de la psicología en el testeo con consumidores y por qué el análisis sensorial es la inversión más inteligente que una empresa puede hacer para evitar el fra...

Dr. Soumi Paul Mukhopadhyay is an accomplished scientist with deep expertise in Sensory and Consumer Science. Her technical skill set is anchored by a PhD in Food Science and a Six Sigma Black Belt certification, enabling her to bridge the gap between academic rigor and industrial efficiency. She excels in designing complex sensory programs, conducting market research, and performing multi-omics d...

María Clara Zamora es una experta de trayectoria internacional en Ciencia de los Alimentos, con un enfoque especializado en el Análisis Sensorial y la Psicofísica. Su carrera se ha desarrollado en la intersección de la investigación científica de alto nivel (CONICET) y la gestión académica (UCA).

Pascal Schlich is a Director of Research with the INRA. He is currently the head of the ChemoSens platform at the Center for Taste and Feeding Science (CSGA) in Dijon, France. Dr. Schlich is a statistician by trade who develop innovative methods for the collection and the analysis of sensory data. His early work on difference testing, panel performances and preference mapping contributed to launch...

In this episode of Diálogos Sensoriales, we talked with Dr. Sara Spinelli, who is an Associate Professor at the Department of Agricultural, Food, Environmental and Forestry Sciences at the University of Florence, where they teach sensory and consumer science. They also hold the qualification of Full Professor in Food Science and Technology (National Scientific Qualification | Abilitazione Scientif...

Interdisciplinary researcher with a strong interest in the interface between sensory perception and consumer behaviour. Her research focuses on the exploration of new ways to understand food perception, preferences, and motivations. Co-authored the book “The perfect meal: The multisensory science of food and dining” and co-edited "Multisensory flavor perception : From fundamental neuroscience...

Join us for this conversation with Helene on how sensory science has changed her life, and hear about her experience as a researcher and as a co-chair of Pangborn.

Proven global leadership in building strategic cross-functional partnerships to advance change, deliver innovation, and protect product quality. Demonstrated success in attracting, developing, and retaining superior talent. Respected for being a flexible, resilient, optimistic, and confident leader who empowers a culture of learning and experimentation. Over 25 years of experience in Sensory Scien...

Amanda Dupas is a Senior Researcher in Sensory & Consumer Science with a strong background in food chemistry and sensory analysis. She holds a PhD from the University of Padua and is also a certified Wine Sommelier. Her expertise lies in understanding consumer perceptions, preferences, and emotional responses to various food and beverage products, with a particular focus on wine. She actively...

El Profesor Edgard Chambers IV, reconocido internacionalmente por su vasta experiencia e impacto en la comprensión de cómo percibimos y respondemos a los productos. Como Director del Centro de Análisis Sensorial de la Universidad Estatal de Kansas y Distinguished Professor en la misma institución, el Dr. Chambers ha dedicado su carrera a desentrañar los complejos mecanismos detrás de nuestras pref...

Lisa Beck is a consumer and sensory insights professional with over 25 years’ experience, 15 with a major consumer package goods company and 10 years consulting withsensory and consumer insight professionals around the world. Provides strategic consulting and support to companies through actionable consumer research. Routinely consults with clients on testing methodologies and study designs in the...

Dr. Isabelle Lesschaeve, a sensory scientist with over 30 years of experience, founded InnoVinum to help wine professionals cultivate deeper relationships with their consumers through enhanced sensory tasting. InnoVinum provides education in sensory science to both professionals and enthusiasts and partners with wine businesses to utilize robust sensory data to inform their development and marketi...

Ms in Food Science from AgroParisTech (France). Over 25 years of experience as a sensory scientist including over 22 years in the wine industry. Founding member of the sensory program at Gallo (USA). Currently Principal in the Product Insights & Sensory Operations group of Gallo. Lead training and style communication programs, and coach & develop junior staff.

Thierry Worch has been a consultant for almost a decade, allowing him to connect with numerous accomplished individuals from diverse organizations worldwide, ranging from small businesses to large multinational corporations. In this role, he has assisted them with their analytical needs and provided valuable training. Furthermore, leveraging his expertise in R, developed over years of practice.

Learn how sensory science is applied in Ghana

Bleibaum has over 35 years of experience in applied sensory and consumer research. In 2016, she was awarded the prestigious UC Davis Extension Outstanding Service Award for her contributions to the continuing education program. Bleibaum is co-author of Sensory Evaluation Practices, Fifth Edition (2021), Editor of ASTM International Manual 13, Descriptive Analysis Testing, Second Edition (2020), A...

Dr. Benoît Rousseau is Senior Vice President at The Institute for Perception. Benoît received his food engineering degree from AgroParisTech in Paris, France and holds a PhD in sensory science and psychophysics from the University of California, Davis. He has over 25 years of experience in managing projects in the field of sensory and consumer science, actively working with clients in the US, Asia...

Profesor de Análisis Sensorial del curso de Ingeniería de Alimentos de la UFRJ. Docente de los programas de posgrado en Ingeniería de Procesos Químicos y Bioquímicos (EPQB) de la Escola de Química (EQ) y en Ciencia de Alimentos (PPGCAL), del Instituto de Química (IQ) de la UFRJ. Miembro del cuerpo editorial del periódico Food Research International y de la Comisión de Estudio Especial de Análisis...

Felipe Reinoso-Carvalho, PhD, es profesor asociado en la Escuela de Administración de la Universidad de los Andes. Su investigación se centra principalmente en el marketing de alimentos & sensorial, así como en el diseño de sonido y experiencias multisensoriales.  Además de su labor académica, Felipe colabora frecuentemente con los sectores público y privado a través de consultorías. Su invest...