Podcasts about sensory professionals

The Cigar Sommelier SUBSCRIBE SHARE REVIEW Please excuse the bad audio in places due to internet issues. in a few places but still worth the listen Franca Comparetto began her cigar quest over 15 years ago. She started with generic cigar education,obtaining her first catador diploma from the Cigar Club Association in Italy, then continued with Tobacconist University and International Association of Cigar Sommeliers. As she developed particular interest in the sensory aspects of the cigar, she became a Professional Taster (ISO 8586-1/2),a Sensory Panel Leader, and completed further studies in sensory analysis and consumer science in Florence, Italy. Franca is a member of the Society of Sensory Professionals. In 2015, Franca launched www.cigarsense.com to help cigar lovers, at any level of experience, discovernew cigars that match their personal preferences. She also partners with leading cigar producers to help them increase sales by delighting the palate of their end-customers. In 2017,Cigar Sense was awarded the Cigar Journal culture ambassador trophy (https://www.cigarjournal.com/cigar-sense-awarded-cigar-ambassador-trophy-2017/), recognizing Franca for her notable work in promoting the cigar culture.In that year, the book that Franca co-authored, “El Habano, lengua, historia, sociedad de un producto transcultural”, was released. Since 2019 Franca also hosts the Cigar Sense Podcast (https://podcasts.apple.com/us/podcast/cigar-sense-podcast/id1479779518), one of the channels she uses tocontribute to the education of aficionados, so they increase the awareness of their cigar senses and optimize their cigar pleasure. SUBSCRIBE SHARE REVIEW ACOUSTIC WAVE MEDICAL GRADE FDA REGISTERED ERECTILE DYSFUNCTION THERAPY AT HOME, AT A FRACTION OF THE COST Get More Information and Get The Phoenix Here https://www.getmyphoenix.com/oldguy

Meghan earned her BS degree in Food Science from Michigan State University and an MS in Food Science and Technology from Oregon State University studying hop chemistry and sensory.  Meghan has five years of experience managing the sensory program at Sierra Nevada Brewing Co. covering both the Chico, CA, and Mills River, NC, breweries.  Her group is involved with daily quality tastings and sensory evaluations that support research, innovation and new brand development. Meghan is an active member of the American Society of Brewing Chemists and Society of Sensory Professionals, and is passionate about sharing best practices along with being on the forefront of the latest developments in sensory and consumer research.   LinkedIn: https://www.linkedin.com/in/meghan-peltz-4a121514/   To learn more about Aigora, please visit www.aigora.com

Dal Perio is currently a Senior Manager of Product Insights at Starbucks Coffee Company. His 30-year career in the food industry includes positions in Sensory Science, Consumer Research and Marketing Research.   In addition to Starbucks, Dal has worked for the Fortune 500 companies Johnson & Johnson, Dean Foods, Campbell’s Soup and Wrigley, in sensory, marketing research and culinary roles.  He worked at Tragon Corporation, Diageo, Pepperidge Farm, WhiteWave Foods and Unilever.  He led a variety of programs including Product Innovation, Culinary, Exploratory Consumer Research, Quality Assurance, Analytical and Manufacturing Sensory, and Consumer Product Testing.   At Starbucks, Dal focuses on Product Insights of Beverage and Food, and Global Coffee Quality. His deep knowledge of product and consumer testing, and marketing research is applied to ensure each customer has the best approach and insights to solve their problem. Dal has been involved in IFT’s Sensory and Consumer Sciences Division, and in the Society of Sensory Professionals.    Notably, Dal was mentored by Rose Marie Pangborn while at U.C. Davis.   Contact: To be put in touch with Dal, please contact Aigora.   To learn more about Aigora, please visit www.aigora.com

Becky Bleibaum, M.A., president and co-founder of Dragonfly SCI, sensory science consultancy with a mission to help entrepreneurially spirited teams, and their products, become more successful in the marketplace.   Prior to founding Dragonfly SCI, Bleibaum was the Chief Sensory Officer at Tragon Corporation, working alongside Herbert Stone and Joel Sidel for nearly 30 years, beginning as their first intern while a student at UC Davis under the guidance of Rose Marie Pangborn and Howard Schutz.   She also is co-developer and instructor of UC Davis Extension’s web-based “Applied Sensory & Consumer Science Certificate Program”, on their Leadership Board for Agricultural and Environmental Sciences, teaches sensory science in the Master, Professional, and Intensive Brewing Program, and in 2016, was awarded the Outstanding Service Award for her contributions and dedication to the University's continuing education programs.   Bleibaum is co-author of Sensory Evaluation Practices, Fourth Edition (2012), A Practical Guide to Comparative Advertising: Dare-to-Compare (est. 2018), along with a variety of chapters, papers, and presentations on sensory and consumer science. She is the past Chair for ASTM E-18 on Sensory Evaluation and has been active in ASTM since 1985. She is a founding member of the Society of Sensory Professionals and was conference chair for the second meeting in Napa Valley, in 2010. Bleibaum has received multiple ASTM awards for contributions, has spoken at numerous workshops and events, and has given hundreds of presentations on sensory science over the years on a wide variety of FMCG products.   LinkedIn: https://www.linkedin.com/in/rebecca-n-bleibaum-aab7221/ Dragonfly SCI: https://dragonflysci.net/     To learn more about Aigora, please visit www.aigora.com

Dr. Michael Nestrud is the founder and president of MNC consulting.  Michael's unique point of view stems from his student days at The Culinary Institute of America and Cornell University, where he merged the disciplines of Culinary Arts, Food Science, Computer Science and Psychology to solve problems related to food choice, consumer emotional response, and menu design.  Prior to founding MNC, Michael spent the past 10+ years working at government, market research and CPG organizations to design solutions to real business issues. Among other activities, Michael has served as Scientific Chair for the Society of Sensory Professionals and the conference chair for the 2017 Pangborn Sensory Science Symposium.   LinkedIn: https://www.linkedin.com/in/mnestrud/ MNC: https://www.mnestc.com/     To learn more about Aigora, please visit www.aigora.com

As the Chairman, founder and architect of Compusense, Chris provides a lifetime worth of skill and experience in the sensory and consumer science field. Founding Compusense in 1986, Chris has been an active participant and promoter to the growth of the sensory and consumer science community.  From the beginning, he has been committed to “good science” and has always been reluctant to support dubious sensory methods. In the early days of temporal research, Chris and his colleagues pioneered dual-attribute time intensity and also developed the Feedback Calibration Method for training proficient descriptive analysis panelists—a method that continues to save clients valuable time and budget. As the company continued to rapidly grow, Chris began to teach Sensory Evaluation at the University of Guelph in the Department of Food Science. During this time, his students would complete their labs at Compusense and gain real-world experience working in a sensory lab.  Chris continues to hold Graduate Faculty appointments in both Food Science and Maths and Statistics. While teaching, and to this day, Chris remains active and committed to the organizations in the sensory and consumer science field. In 2011 he received the Inaugural Sensory and Consumer Sciences Achievement award from IFT in recognition of his commitment. He is also active in ASTM E-18 and was a founder of the Society of Sensory Professionals. In 2008, Chris had the honour of chairing the 9th Sensometrics Meeting at Brock University and was also one of chairs for the 9th Pangborn Meeting held in Toronto in 2011. In 2017, ASTM International Committee E18 presented Chris with the David R. Peryam Award in recognition of his outstanding commitment to the field of sensory science.  Chris enjoys the ability to conduct independent research with talented and generous collaborators from around the globe, continuing to contribute to the ever-expanding community of sensory and consumer science.    LinkedIn: https://www.linkedin.com/in/chris-findlay-4b41737/   Compusense Inc.:https://compusense.com/en/   Compusense Inc. on LinkedIn: https://www.linkedin.com/company/compusense-inc./   To learn more about Aigora, please visit www.aigora.com  

I met Bryson Bolton at the IGNITE sessions, a session where 5 new professionals were asked to present their path through food science. Bryson and I got to talking and I loved his enthusiasm so I asked him to be on the show. We have a pretty timely interview, as many listeners might have heard, La Croix is getting sued on their natural flavors. Bryson gives great insight into the world of sensory and consumer sciences that might allow you to understand how working with flavor houses work. Bryson is also heavily involved in IFT along with many other sensory organizations. You’ll not only get some great resources in the field of sensory science but also learn how Bryson rose up the ranks to become a well-connected, successful professional. About Bryson Bryson C. Bolton is the Manager of Sensory and Sample Collections at Synergy Flavors. He leads a team that strategically partners with RD&I, Quality, and the Commercial Team to integrate sensory understanding into the flavor and application design process. In this role, he also manages a team that selects and sends flavor samples to internal and external customers. Prior to joining Synergy Flavors, Bryson was the Sensory & Consumer Research Manager at Product Dynamics. There he provided leadership, guidance and insight on sensory and consumer research activities. He was a primary customer contact and served as a key client advisor and resource to many food, beverage, and ingredient manufacturers. Prior to Product Dynamics, Bryson was a Sensory Scientist at Kraft Foods, Inc. There, he provided sensory and consumer science support to the Grocery R&D Community and the Center of Excellence for Cheese and Dairy.  Bryson is an active IFT volunteer and is currently serving a three-year term on the Board of Directors. He is a former Adjunct Sensory Evaluation Instructor at Dominican University and is an active member in the American Society for Testing Materials, E-18 and the Society of Sensory Professionals.    NEW Sponsor - FoodLabelPro.com Is your product packaging compliant with the new FDA rules?  The compliance deadline is January 1st, 2020. At FoodLabelPro.com we will upgrade your current panels for only $50. FoodLabelPro.com also provides package and claim reviews, laboratory analysis, shelf life testing, printer/graphics services, and menu analysis.   We are your one-stop shop for food packaging: FoodLabelpro.com. Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business. Show Notes Debra Zabrodil IGNITE Session When someone asks what you do for a living, what do you say?: I teach people how to taste. What is Food Science? What do you do?: I’m in sensory and sample collection as a manager. I work for Synergy Flavors Wauconda Illinois Sample Collection: Allows us to optimize sending out samples to customers. 10,000 of these flavors are on the shelf and allows us to quickly send to our customers. What is the best way to request flavors?: Ask an account manager. You must also know the claims, your budget, the price point for this flavor, shelf-life, processing, to help us choose flavors Maltodextrin Gum Arabic How did you find out about food science? I actually started to fall in love with it when I had to develop my own gelatinous sauces Bryson doesn’t like Cranberry Sauce, so he was able to make a pineapple and cantaloupe sauce. He did the whole process. I made Pantalope sauce! 9 Point Hedonic Scale Harry Lawless On Sensory Evaluation by Harry Lawless and Hildegard Haven Sensory Science is a multiple disciplinary fields. It combines psychology, physics, chemistry, etc Sensory Psychophysics Sensory Physiology Sensory Analysis – a branch of food science that uses human judges to measure the perception of goods Different stages of Sensory Analysis For example, different concepts of tests. For example, market research, comparison tests, description tests, there are so many tests in the sensory test Napping technique – Origin is from a Napkin technique Because Napping is 2 dimensional, it gets complicated For sensory tests and small companies, you have to work within your budget. How much do you want to mitigate risk? New Coke Scenario When you’re a big company, you are very risk adverse How did you get involved in IFT? I’m in my 2nd year for a 3 year term as a board of directors Alabama A and M University applied to the IFT scholarship. I won the scholarship and had no idea who they were. Institute of Food Technologists – Non-profit organization in 95 countries with 17,000 memberes. Mission is to advance the science of food. Western New York IFT section Sensory and Consumer Science Division - I was the content advisor Data Visualization Fundamentals of Sensory Course Adjunct Professor at Dominican University Riverforest Illinois Robert Grevani – Past IFT president Why does your food job rock?: I'm able to strategically partner with people within my organization 7 years to be a flavor chemist Methyl anthranilate – Concord Grape Flavor Flavor chemist is what makes organic chemistry make sense What type of food trends and technology is really interesting to you?: A year ago, I became vegetarian. Started as a meatless Monday and ended up feeling really good. I lost like 20 lbs. I noticed a couple of veggie patties are really good. More plant-based media is popping around Cognitive Dissonance Beyond Meat Biggest problem that the food industry has to face: Consumer fears of chemical foods How to fix this: read more scientific articles. Ask experts in the field What is one thing in the food industry you’d like to know more about?: CRISPR – Gmo technology Clara Foods Favorite Quote, book or kitchen item: Quote: If you stay ready, you never have to get ready. My father taught me this. Kitchen Item: Batman shaker cup What protein shake do you drink?: Plant-protein shakes. Flavor is chocolate or peanut butter What resources would you recommend on learning about sensory?: There isn’t really one. Maybe I can start one What if you were a food scientist trying to get into sensory science?: There are plenty of short courses. Sensory short courses from Sensory software courses. IFT Society of Sensory Professionals Society of Sensory Professionals Conference Pangbourne Symposium Eurosense Conference in Europe LEEDS in Singapore UC Davis Short Course ASTM – American Society for Testing Materials- writes the standard for sensory templates Any advice for anyone who wants to go into the food industry: If you like to eat, you should go into food science. I got my cousin into food science by giving her a pass to IFT IFT Expo has cemented being a food scientist for sure IFT19 is in New Orleans The next 10 Expos will be in Chicago Where can we find you?: Find me on linkedin and just contact me on LinkedIn

Annette Hottenstein is a professional taste tester, Registered Dietitian Nutritionist, the owner founder of Food Sensitivity Solutions and hosts The Food Sommelier Podcast. She is also a sought-after speaker who has presented at the Society of Sensory Professionals, and for corporations such as McCormick & Company, McDonald’s and General Mills. Her goal is to teach other healthcare professionals as well as the general public to discover the taste of good health by leveraging the 5 senses. Guest: Connect with Annette Hottenstein by going to her websites FoodSommelier.com and Foodsensitivitysolutions.com and on the socials @Food_Sommelier on Twitter & @thefoodsommelier on the Gram. Show Notes: • TEXAS A&M: What does the A & M stand for? • Billy Joel - Allentown • MSG is not as scary as you think… • What's the difference between a food intolerance and food allergy? • Food sensitivities and intolerances: How and why to do an elimination diet • Why MRT® is the Most Complete Blood Test for Food Sensitivities • Radiolab Podcast

Annette explains the differences between food sensitivities, food allergies and food intolerances. The 6 main categories of foods that are the common triggers and how we can identify symptoms and how to eliminate them. Some of our "menopausal" symptoms could be coming from or exacerbated by food sensitivities. Annette Hottenstein is a co-founder of Food Sensitivity Solutions, your number one source for food sensitivity testing, education and support. Annette leverages her background in nutrition and food science to help her clients “discover the taste of good health”. She completed her B.S. in Nutrition from The Pennsylvania State University and completed her dietetic internship at Texas A&M University with clinical rotations completed at Scott and White Memorial Hospital and the Olin E. Teague Veterans Medical Center. She also holds a Master’s in Food Science and Technology from Texas A&M University. A sought-after speaker, she has presented at the Society of Sensory Professionals, various Academy of Nutrition and Dietetics affiliate organizations. Her publications appear in leading professional journals such as Appetite, Food Quality and Preference and the Journal of Sensory Studies.Annette is also the host of The Food Sommelier Podcast!

It makes sense that because you are unique your diet should be customized to best fit your body. Often we think that we should change our ways to fit into a diet but really it's the other way around. The latest in nutrition science shows foods that are healing to you may be toxic to someone else. And my guest today is here to share what you can do to customize the best healing diet plan for you! Annette Hottenstein is a Registered Dietitian Nutritionist (RDN) and a professional taste tester (aka Sensory Scientist) from Baltimore, MD. Her podcast is called The Food Sommelier where she teaches listeners about the hidden flavors of healthier foods. She has worked for 15 years as a scientist specializing in the sensory properties of foods and beverages. A sought-after speaker, Annette has presented at the Society of Sensory Professionals, various Academy of Nutrition and Dietetics affiliate organizations, and for corporations such as McCormick & Company, McDonald’s and General Mills. Annette leverages her background in nutrition and food science to help her clients "discover the taste of good health".  She completed her B.S. in Nutrition from The Pennsylvania State University and completed her dietetic internship at Texas A&M University with clinical rotations completed at Scott and White Memorial Hospital and the Olin E. Teague Veterans Medical Center.  She also holds a Master's in Food Science and Technology from Texas A&M University. In the last few years, Annette has become passionate about utilizing blood work to help her clients create a  unique diet plan that is healing to their body. In our interview, she shares her system for helping people craft their diet that eliminates foods their immune system is reacting to and helps them to heal their gut and immune system so they can live healthier, more vibrant, lives! By going through her program her clients shed unwanted pounds, heal their gut and find they have more energy! On today's show Annette teaches: 1) The 6 most common types of foods that can cause food intolerance. 2) How to leverage sensory specific satiety for weight management 3) How to appreciate kale like a glass of fine wine The 6 common foods to avoid are: 1) All cow dairy 2) Gluten (Barley, wheat, rye, and oats) 3) Nightshade vegetables (white potatoes, tomatoes, eggplant, peppers, goji berries, tobacco) 4) Tyramine foods (chocolate; alcoholic beverages; and fermented foods, shrimp, soy sauce, sauerkraut, etc.) 5) Soy 6) Foods with sulfites (baked goods, soup mixes, jams, pickled and canned foods, dried fruit, potato chips, wine, etc.) For more info and for Annette's free elimination diet plan (this is the free report that Annette  mentions near the end of the show): http://foodsensitivitysolutions.com/free-meal-plan Recommended Reading: Taste by Barb Stuckey http://amzn.to/2fAyAlf Food Allergies and Food Intolerances by Jonathon Brostoff, MD and Linda Gamlin http://amzn.to/2fhBMPe The End Of Overeating by David A. Kessler http://amzn.to/2f6GnmK Website Links: For Annette's Podcast: http://www.foodsommelier.com/ For Annette's Food Sensitivity Testing and Treatment: http://foodsensitivitysolutions.com/home As promised, here is the link to the free elimination diet plan and information on the 6 trigger foods:  http://foodsensitivitysolutions.com/free-meal-plan   ------------------------------------------------------------------------------- If this episode made a difference in your life please leave me a tip in the virtual tip jar by giving my podcast a great rating and review in iTunes! http://bit.ly/learntruehealth-itunes Thank you! Ashley James http://bit.ly/learntruehealth-itunes ------------------------------------------------------------------------------- Enjoyed this podcast episode? Visit my website so you can gain access to all of my episodes and more! 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