Podcasts about sensory science

Dr. Andreea Botezatu earned her bachelor's and master's degrees in Oenology and Agricultural Management in Romania before working as a commercial winemaker in Europe and Canada. She later obtained her PhD in Oenology from Brock University in Canada, where she also completed a postdoctoral position. Currently an Associate Professor and Extension Enology Specialist at Texas A&M University, Dr. Botezatu's research focuses on wine aroma, fault remediation, and overall quality, utilizing both chemical and sensory analysis. She also investigates Texas wine consumer attitudes and is exploring the application of emerging technologies like blockchain and LLMs in the wine and sensory fields. Dr. Andreea Botezatu on LinkedIn: https://www.linkedin.com/in/andreeabotezatu/ Visit the Texas Viticulture & Enology Facebook Page Enology Youtube Channel: https://www.youtube.com/channel/UC5Oo5L0jMLR57IuUb0XmBxQ To learn more about Aigora, please visit www.aigora.com

In this episode of the Meatspad Podcast, we're joined by Dr. Wes Schilling, Professor of Meat Science, Sensory Science, and Food Chemistry at Mississippi State University. With years of industry experience and a hands-on teaching approach. We dive into the use of phosphates in meat products, what they do, their limitations, and why they're essential for improving product quality. Don't miss this episode packed with practical science and real-world applications!

Dal Perio is a Senior Manager of Sensory & Product Insights at Starbucks, with 30 years of experience in Sensory Science, Consumer Research, and Marketing Research across seven Fortune 500 companies including Johnson & Johnson, Diageo, and Unilever.   His expertise spans Product Innovation, Consumer Research, Quality Assurance, and Product Testing. At Starbucks, he focuses on Sensory & Product Insights for various channels, ensuring optimal research solutions. He's actively involved in numerous professional sensory organizations and was mentored by Rose Marie Pangborn.   To be put in touch with Dal, please contact Aigora. To learn more about Aigora, please visit www.aigora.com

Nikki Wollak is an Insights and Innovation Manager (a food scientist) at a flavor and beverage development company. Her job is all about making things taste amazing. From running taste tests to translating TikTok food trends into real product ideas, Nikki's work lives at the intersection of science, creativity, and what consumers will be thirsty for in the future. Nikki shares how flavors are developed—from a spark of inspiration to a fully launched product on store shelves. She helps the scientists at her company make great tasting flavors and products by running taste tests, conducting other research studies, and helping to identify trends. She literally gets paid to eat and drink things! Plus, she observes and ask questions of others who are doing the eating and drinking.Whether it's recreating the vibe of a childhood snack or exploring a bold new flavor combo, Nikki's job is to help brands create products that are relevant, saleable, and desirable. Nikki dives into the fascinating world of sensory science, market trends, ingredient innovation, and how consumer feedback drives the flavors we love. We chat about:How considering viral Instagram drink hacks and TikTok cooking videos can show emerging trends that leads to innovation and future productsHow her team uses sensory science to measure taste, texture, aroma, and mouthfeelHow she combines data with market research and consumer feedback Contact Info:Nikki Wollak - GuestNicole (Nikki) Wollak (LinkedIn)Julie Berman - Hostwww.womenwithcooljobs.com@womencooljobs (Instagram)Julie Berman (LinkedIn)Send Julie a text!!------------------------------------------------------------------------------------------ I absolutely LOVE being the host and producer of "Women with Cool Jobs", where I interview women who have unique, trailblazing, and innovative careers. It has been such a blessing to share stories of incredible, inspiring women since I started in 2020. If you have benefitted from this work, or simply appreciate that I do it, please consider buying me a $5 coffee. ☕️ https://www.buymeacoffee.com/julieberman Thank you so much for supporting me -- whether by sharing an episode with a friend, attending a LIVE WWCJ event in Phoenix, connecting with me on Instagram @womencooljobs or LinkedIn, sending me a note on my website (www.womenwithcooljobs.com), or by buying me a coffee! It all means so much.

Award-winning sensory scientist Henriette de Kock discusses her efforts to adapt sensory science practices to effectively address the food preferences and cultural traditions of African consumers. Michigan State University's Dr. John Spink, the world's leading expert on food fraud prevention, sheds some light on why food fraud remains a significant but unseen problem and suggests … Continue reading EP 56: Sensory Science in Africa, Preventing Food Fraud, GLP-1 Skepticism →

Why do we enjoy foods that crunch? Listener Sheila Harris contacted The Food Chain with that question and asked us to find out if the food texture has any benefits. Ruth Alexander speaks to Danielle Reed, Chief Science Officer at the Monell Chemical Senses Center in Philadelphia, US, who says that crunchy foods signal freshness and help our brains decide if a food is safe to eat. Paediatric dentist Ashley Lerman in New York, US says crunchy fruit and vegetables can act as a natural tooth cleaner. Anthropologist Professor Noreen von Cramon-Taubadel at the University at Buffalo in New York, US says that the texture of our diets can impact the shape of our faces. Her work has studied how jaw shape has changed as humans switched from hunter gatherer to farming diets. Ciarán Forde, Professor of Sensory Science and Eating Behaviour at Wageningen University in the Netherlands explains how crunchy and other hard textures could help us to eat more slowly and consume fewer calories. And could crunch make foods more palatable? Chef Dulsie Fadzai Mudekwa in Zimbabwe says the texture is key to convincing people to try edible insects. If you have a question for The Food Chain email thefoodchain@bbc.co.uk Produced by Beatrice Pickup. (Image: a woman biting a stick of celery. Credit: Getty Images/BBC)

Dr. Carolyn Ross is a professor of food science and the director of the Washington State University School of Food Science. Her expertise covers sensory science, human perception of food textures, and the formulation of food products tailored to different populations. She joins The Drip to unpack texture's critical role in food acceptance and how this knowledge can be leveraged to design foods for diverse groups, from children with Down syndrome to older adults.00:00 Understanding food texture is crucial for acceptance.03:52 Down syndrome: 80% have eating and swallowing difficulties.07:35 Individual consumer needs shape food product development.10:16 Behavioral and preference studies on children, adults.16:02 Include targeted users in product design decisions.18:28 Water activity affects food consistency over time.21:49 AQUALAB collaboration enhances food sensory evaluation.23:53 Mantra: "I'm brave enough to climb any mountain."

Carolyn Ross, Ph.D., M.Sc. is a Professor in the School of Food Science at Washington State University (WSU), Affiliate Professor in the WSU School of Medicine, and Director of the WSU Sensory Science Center. Since starting at WSU in 2004, Dr. Ross has established her lab and the WSU Sensory Science Center as a hub for graduate student training in the areas of sensory science and analytical chemistry. Specifically, the overall objectives of Dr. Ross's research and graduate education program are to understand the theoretical basis underpinning the sensory perception of foods and wines and correlate these attributes with quantifiable characteristics. Dr. Ross has also expanded her research to explore food texture perception in children. She has thrice been awarded the Institute of Food Technologists' (IFT's) Tanner Award for most‐cited article in the Journal of Food Science (in the Sensory and Food Quality section). Dr. Ross was also awarded the WSU Faculty Excellence Award for Instruction and is a Fulbright-Australia Scholar at Deakin University in Melbourne. She holds a Ph.D. in Food Science/Environmental Toxicology from Michigan State University and an M.Sc. degree in Food Science from the University of Guelph. In this episode of Food Safety Matters, we speak with Dr. Ross [24:22] about: Food safety and quality research underway at WSU's Sensory Science Center What e-tongue technology is, how it can be used for food safety and quality assessments, and the Sensory Science Center's work in this area The potential benefits of e-tongue technology to the food and beverage industry, and current commercial applications Other technologies that leverage sensory experience and show promise for food safety and quality assurance in different foods How Dr. Ross' work as a professor prepares students for food safety and quality assurance careers Dr. Ross' previous research regarding food texture perception in children with developmental delays, and its implications for the food and beverage industry at large. News and Resources FDA Outlines its Developing Systematic Post-Market Review Process for Chemicals in Food [2:44]California Passes First-of-its-Kind Legislation Standardizing 'Best By' Dates on Food; Bans 'Sell By' [8:50]Study: PCHF Compliance Costs Small and Midsized Food Businesses $22,000 in First Year Alone [14:07]EFSA Updates Guidance for Novel Food Applications [19:34]Scientists Develop Antibody With Detection, Treatment Potential for Foodborne Campylobacter [21:02] We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

This episode features a discussion of sensory science and how environment matters to how we perceive food and flavor. We are joined by Dr. Chris Simons of The Ohio State University's Department of Food Science and Technology.Chris' research interests uses a multidisciplinary approach to understand the perception of foods and how they are processed to influence reward and behavior. Chris has a B.S. degree in Biology from the University of Oregon, an M.S. degree in Physiology from Portland State University, and a Ph.D. in Sensory Science from the University of California, Davis. Subsequently, Chris completed post-doctoral fellowships at the EPHE in Massy, France and the Dental School at the Universite Paris 6. From 2004 through 2012 Chris led the Sensory Research function at Givaudan Flavors Corp. and joined the faculty in the Department of Food Science and Technology at the Ohio State University in 2013.While completing his post-doctoral fellowship in France Chris had an epiphany about how environment can have an influence on how we perceive food and this has guided his research at OSU.We discuss traditional techniques to testing flavor and contrast that with new more immersive techniques promoted by Chris in the sensory lab and the affect it has on these tests.Environment does have an influence on our perception and we discuss that and more in this episode.MenuChris grew up in Oregon and is a fan of the Native American technique of cooking Salmon on planks over open fire. Check out the recipe for Cedar Plank Salmon and video of Celilo Falls.

Beatrice Boakyewaa Blay is a Ghanaian-based Food Technologist with a Bachelor's degree in Biochemistry and a Master's degree in Food Science currently working as a Research & Development Technologist with a focus in New Product Development, Recipe Renovation, and Packaging Development. She's passionate about all things food and is interested in expanding her scope in the areas of Flavour Science, Sensory Science, and Artificial Intelligence in the Food and Beverage Manufacturing Space.    Beatrice Blay on LinkedIn: https://www.linkedin.com/in/beatrice-boakyewaa-blay/   To learn more about Aigora, please visit www.aigora.com  

Food science and behavior are intimately connected. One critical but often overlooked facet of this connection is food texture and its substantial impact on eating behavior and energy intake. Food texture encompasses characteristics such as hardness and structure. It categorizes food into liquids, semi-solids, and solids, each with a wide range of textures—from dry and crispy to elastic and more substantial. This classification deeply affects how we consume food. The time it takes to chew and swallow a food item can vary greatly based on its texture. Different textures can also influence the speed at which satiety signals are triggered. Eating rate is a highly individual trait, stable over time, and consistent across different contexts. Some people are naturally slower eaters, while others consume food quickly. This variance can have significant implications for energy intake and body weight. In this episode, Dr. Marlou Lasschuijt, an assistant professor in the Sensory Science and Eating Behaviour group at Wageningen University, discusses the above topics and their implications. Links: Subscribe to Sigma Nutrition Premium (for study notes and transcripts) Go to episode page The Restructure Project Receive our free weekly email: the Sigma Synopsis Timestamps: 00:14 Introduction 00:47 Dr. Lasschuijt's Research Focus 04:23 Understanding Food Texture and Eating Behavior 06:37 Impact of Food Texture on Satiation and Eating Rate 16:55 Applications and Innovations in Food Science 18:31 Unanswered Questions 25:34 Practical Recommendations  27:00 Current and Upcoming Research Projects

In deze aflevering van Le Club & Sommeljj de Podcast bespreken we wijnaroma's met Sietze Wijma van The Art of Tasting. Met een achtergrond in zowel de bier- als wijnindustrie en een Master of Sensory Science, deelt Sietze zijn kennis over hoe aroma's de perceptie van wijn beïnvloeden. Wat maakt dat we specifieke geuren zoals vlierbloesem, (beurse) appel of vanille kunnen herkennen in een wijn? Samen met Sietze nemen we de proef op de som met een tasting kit van The Art of Tasting. Benieuwd? Bestel een tasting kit en luister de podcast. Op Le Club des Vins vind je meer info over wijnaroma's. Check: https://leclubdesvins.nl/136-the-art-of-tasting/

Get fast-tracked into the world of the science of food with the March 2024 episodes of IFT's Omnivore podcast. Amy Marks-McGee, founder of consultancy Trendincite, discusses the drivers behind the growth of alternative snacks and where the category is headed in coming years. Danielle van Hout, PhD, president of Aigora, a consulting company, explains what … Continue reading EP 31: Alternative Snacks, Understanding Sensory Science, A Positive Approach to Food Science →

TODAY IS GONNA BE A TREAT! And not because of all the candy … Rikki Welz is back for Episode 82 of the Grit & Grain Podcast, and this time she's dialing the OHAI meter... The post Episode 82: Sensory Science with Rikki Welz appeared first on Grit & Grain Podcast.

Parvaneh Parvin is a tech-savvy problem solver with a flair for all things culinary. She studied Digital Humanities and Computer Science at the University of Pisa in Italy, where she also earned her PhD in her research into Just-in-time health feedback systems for older adults with mild cognitive impairments. But she didn't stop at algorithms and data; her deep passion for food steered her on a different path.   Pari's journey into the world of food technology began when she joined Wageningen University & Research. Today, as a postdoc researcher within the Health and Nutrition division in the Sensory Science and Eating behavior group, she has carved out a niche in the world of Food recommendation systems. Her mission? To make the culinary world joyful and delightful for those dealing with smell disorder.   As a Persian, she has inherited a deep passion for the intricate dance of flavors and spices that define her cuisine. It's not just about algorithms; it's about creating digital experiences that tantalize the senses, much like crafting a delectable dish.  Join her on this unique journey where technology meets the kitchen, and together, we'll explore the flavors of tomorrow.    Pari Parvin on LinkedIn: https://www.linkedin.com/in/parvaneh-parvin/   To learn more about Aigora, please visit www.aigora.com

Links: Subscribe to PREMIUM Go to episode page (with further reading links) Receive our weekly emails About This Episode: Sensory cues, comprising taste, smell, texture, and appearance, serve as the initial drivers that influence our food preferences and liking for particular items. These sensory cues can be both inherent, such as the natural sweetness of fruit, and learned, as in the association between a particular aroma and a favorite dish. One crucial aspect of this research is delving into how sensory properties of food, like texture and taste, contribute to our choices and consumption patterns. Food texture, for example, plays a key role in determining how quickly we consume a meal, with softer textures often being associated with faster eating rates. Sensory intensity and palatability are also central themes in this research. Moreover, research into dietary fat reveals intriguing phenomena like “fat blindness,” where the ability to discriminate different levels of fat diminishes as taste intensity increases. Understanding these relationships can help shed light on factors contributing to overeating and potential avenues for behavior modification. To give us a better insight into this field of research, Professor in Sensory Science and Eating Behavior at Wageningen University, Prof. Ciarán Forde, is on the podcast to discuss these ideas.

What are the many wine flavours found in the various wine aromas wheels with descriptions such as strawberries, apple and vanilla? So, when you smell wine, the alcohol volatilises and carries these lighter-than-air aroma compounds into your nose. Each wine can contain hundreds of different aroma compounds and each compound can affect the flavour of a wine. From a chemical perspective, flavours are the manifestation of compounds that are released at different stages during the wine life cycle. When we smell these compounds, a stimulus is transmitted to our brain that compares it to a “memory” of known sensations – eventually conjuring a final impression.Being fascinated by science and empirical research, in this episode, I spoke to Sietze Wijma a MSc Sensory Science graduate and founder of the art of tasting who will walk us through some of the major flavours compounds, their names and chemistry, explaining how they come about and some of the faults in wines and what are the key compound that one should know.Specific anosmia of flavour compounds Specific anosmia (smell-blindness) is the phenomenon where a person is unable to detect a specific flavour compound, where they otherwise have an intact sense of smell. For example, 30% of the population is unable to detect rotundone (black pepper-like aroma). β-ionone (violet-like aroma) has a 50% specific anosmia rate. Isoamyl acetate (banana-like aroma) has a

The food industry spends an increasing amount of time, energy and money on sensory science. Millions are ploughed into carefully studying and manipulating the taste, smell and texture of food.  And not just that, but the sounds that packaging makes, the colours of products and packaging; adjusting them for maximum sensory impact.   All these work together to have a significant psychological and physical effect, changing our eating experience. But the work of food companies only goes so far. Once the food is on our table at home, what happens then?   The plates we eat from, the cutlery we use, the lighting, they all have an effect. In this episode of the Food Matters Live podcast, we discuss the latest science, ask just how much impact receptacles have on what we taste, and we ask whether we can use these techniques to eat more healthily. Guests: Kezia Cruz, Food Scientist Dr G.B. (Garmt) Dijksterhuis, Senior scientist, Wageningen University and Research

This podcast is the first episode in a Sensory Sciences series in collaboration with the Sensory & Consumer Sciences Division. Join host Bruce Perkin and speakers Becky Bleibaum and Heather Thomas as they discuss Quantitative Description Analysis (QDA.) QDA is a sensory tool that was developed in the mid-1970s to correct perceived problems with flavor … Continue reading Episode 20: Sensory Science Series- “Culinary Quantitative Description Analysis QDA” – New data from an old tool- Part 1 →

Physiological Reviews Editor-in-Chief Dr. Sadis Matalon speaks with Dr. Paule V. Joseph about her article “A Systematic Review of the Biological Mediators of Fat Taste and Smell,” the first systematic review to be published in Physiological Reviews. Dr. Joseph is Lasker Clinical Research Scholar, Tenure Track Clinical Investigator, and Chief of the Section of Sensory Science and Metabolism in the Division of Intramural Clinical and Biological Research at the National Institute of Alcohol Abuse and Alcoholism. She has a a joint appointment at the National Institute of Nursing Research. Dr. Joseph's research focuses on preclinical, clinical, and translational studies of chemosensory disorders. In August 2022, she was selected as the inaugural 2022–2024 American Academy of Nursing Fellow at the National Academy of Medicine. Dr. Joseph is a member of the Physiological Reviews Editorial Board. Introduction of Dr. Joseph [1:07] Author's background [2:40] Why did Dr. Joseph and her coauthors write a systematic review instead of a narrative review? [6:47] Discussion of the main receptors responsible for the sensations of taste and smell, and how their activation relates to obesity [10:12] How does SARS-CoV-2 result in loss of taste and smell, and why does it occur following a COVID infection and not with other respiratory viruses? [14:40] Are polymorphisms associated with obesity or, conversely, with very low body mass index (BMI)? [19:49] Do environmental factors play a role in the regulation of fat and smell receptors? [22:39] Suggestions for improving outreach within the nursing community [25:26] Subscribe to the podcast on Apple Podcasts, Google Podcasts, Spotify, and Amazon Music to receive immediate notification when new episodes are available. Browse recent articles on our website. Be sure to let your colleagues know about the podcast, and please rate and review it wherever you listen to it. Follow the journal on Twitter and Facebook. Listen to other podcasts produced by the American Physiological Society.

In this interview, Gemma Pasquali and Jean-Xavier Guinard discuss sensory research on olive oil as well as the customer experience.  Jean-Xavier Guinard, PhD, is Professor of Sensory Science and Co-director of the Coffee Center at the University of California, Davis. He is a sensory scientist and a consumer researcher. His research focuses on sensory properties of foods, how humans perceive foods, and how they affect food choices and consumer behavior. This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council. Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

Once dominated by a handful of national brands, the beverage category has grown exponentially in the past few years. This week on Beyond the Shelf, we spoke with the Director, Flavor Architect and COO of Flavorman, Tom Gibson and Scott Weddle. Flavorman helps beverage brands formulate and develop products, ranging from energy drinks, seltzers, RTD cocktails and more. In this episode, Tom and Scott shared with us how recent innovations and advancements in technology have helped to create more space for unique beverage products. We also discussed why and how flavor is so personal to each and every consumer, and how their process helps brands create scalable beverage products.To stay up to date on all new episodes, subscribe to Beyond the Shelf on Spotify, Apple Podcasts, Stitcher, and iHeartRadio – and don't forget to leave us a review on Apple Podcasts.Beyond the Shelf is a food & beverage podcast that dives into a wide range of topics with guests from all corners of the food & beverage industry, including founders/CEO's, marketers, chefs, dietitians, researchers, and other influencers. Topics range from retail and production trends, and expert tips on food marketing and advertising claims, to inspiring stories from food & beverage companies, popular chefs, and much more! From ChefsBest – taste and quality experts in the food and beverage industry.What did you think about the episode? Let us know by tagging us on Facebook, Twitter, Instagram, and LinkedIn

Founder of a New York-based brand incubator, Mindy Yang is an advisor, investor, growth hacker, curator, and technical designer & creative director of fragranced, flavored, and functional products.   As an expert on sensory sciences, psychology, marketing, brand strategy, wellness, and immersive design, Mindy is passionate about incubating/launching brands/experiences/products by creating unforgettable, emotionally captivating signatures around the world... Making the invisible felt.     LinkedIn: https://www.linkedin.com/in/mindyyang/ World Taste and Smell Day: https://www.tasteandsmell.world/ Personal Website: https://mindyyang.info/   To learn more about Aigora, please visit www.aigora.com

Dr. Emily Splichal, Podiatrist and Human Movement Specialist, is the mind behind Naboso. With a spirit to challenge conformity, Dr. Splichal has taken her conventional Podiatric Medical degree and combined it with years of experience and expertise in human movement and sensory science to found Naboso.Dr. Splichal believes that our experience in this world is built around sensory stimulation and our ability to process, perceive, and integrate this information effectively. Since 2012, Dr. Splichal has been traveling the world to share her unique approach to human movement, foot function, and barefoot science. Having taught in 35 countries and to 20,000 professionals, Dr. Splichal has quickly become a global leader in barefoot training and rehabilitation.The concept behind Naboso and its proprioceptive products came from Dr. Splichal's global travels and the realization that little has changed as far as surface science and insole design. To date, most of the focus has been on minimal footwear and barefoot training. However, what our feet are touching is just as important as switching our shoes or going minimal.This led to the evolution of a material that could stimulate the nerves in our feet, allowing us to get even more out of human function and performance. The potential applications of enhanced foot sensory stimulation are limitless. From optimizing a child's sensory stimulation during their peak window of neuroplasticity to rehabbing an athlete who just suffered a concussion, Dr. Splichal is ready to impact the world and share her passion for the belief that #LifeIsSensory.Use code: innercircle for 20% off naboso products at www.naboso.com. For more on Dr. Splichal, visit her website, or follow her on Instagram, Facebook, or Youtube.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

How much do labels and packaging affect what we taste when we eat food? It's a question that Christopher T Simons, Associate Professor in Sensory Science at The Ohio State University, has given a lot of thought to. In his latest study, he presented people with three plates of identical biscuits, one labelled "customer complaint", one labelled "factory typical", and another labelled "new and improved". "People perceived them totally differently" he tells Stefan Gates in this episode of the Table Talk podcast. But why is that? And how can the food industry use studies like this to make their products more attractive to consumers? Professor Simons says there are important lessons to be learned, and many ways the findings can be applied, not least in new product development and marketing. And if labels and packaging, descriptions and pre-conceived ideas are so important, could they be used to help people switch to a healthier, more sustainable diet? Christopher T Simons, Associate Professor in Sensory Science, CFAES Department of Food Science & Technology, The Ohio State University Christopher Simons earned his undergraduate degree in Biology from the University of Oregon, his M.S. degree in Physiology from Portland State University, and his Ph.D. in Sensory Science from the University of California, Davis.   Subsequently, Chris completed post-doctoral fellowships in the Laboratoire de Neurobiologie Sensorielle [Sensory Neurobiology Laboratory] at the Ecole Pratiques des Hautes Etudes in Massy, France and the Unités de Formation et Recherche de la Odontologie [Dental School] at the Universite Paris 7.   From 2004 through 2012 Chris led the Sensory Research function at Givaudan Flavors Corp. and joined the faculty in the Department of Food Science and Technology at the Ohio State University in 2013.  Chris' research interests use a multidisciplinary approach to understand the perception of foods and how they are processed to influence reward and ultimately behaviour.   One outcome of this research is to identify the neural and physiological correlates associated with perception, liking, and food choice through the use of a variety of methodologies including human sensory testing or psychophysics, electrophysiology and behavioural measurements. Another outcome is to leverage the knowledge gained from these types of investigations into the development of new methodologies that assist in the creation of better foods. 

This is the first of a 4 part series with Saudi Arabian Sensory Scientist, Mashael Alhumaidan from Art of Senses.In this episode, Mashael tells us what a sensory does and how you become a sensory scientist.Connect with Mashael Alhumaidan at:https://www.instagram.com/mashael_hm/https://artofsenses.com/

Nat Cole is a cryptocurrency and blockchain educator and consultant, working in the crypto & blockchain space for around 5 years.  He is currently working on a 'Phygital' NFT Fashion project, mixing high-quality fashion design, sustainable materials, Web3, and embedded technologies.   Nat's project NFT Clothing Club (NFTCC) is creating a unique high-quality fashion brand and community utilizing Bitcoin and the power of Stacks. His project is primarily focused on creating communities linking between fashion, NFTs, and Bitcoin.     NFTCC's motto is "Luxury, high quality, unique fashion pieces, for every reality, inspired by Bitcoin, built on Stacks."   LinkedIn: https://www.linkedin.com/in/nathaniel-cole-5b75747b/   Twitter: https://twitter.com/BigRpic   NFTClothingClub: https://twitter.com/NFTClothingClub   To learn more about Aigora, please visit www.aigora.com

Nese Yurttas has worked in the field of sensory and consumer science for twenty years including the past fifteen years for Cargill, where she has built Cargill's sensory capabilities in North America into a world-class capability. Nese leads a global community of sensory practice to build best practices and knowledge across the Globe. Across such a diverse product mix as Cargill's, Nese must lead a team of scientists using expert sensory knowledge to identify the right sensory methods and experiments to achieve the business strategic needs and critical success factors.   Her capability development and project work have helped Cargill develop new products and ingredients such as the Truvia® Table Top (TT) Sweetener and Eversweet Stevia Sweetener from a fermentation source. She lead all sensory panels for the sweetener business and co-developed two patents, one of which resulted in the successful commercializing of the first natural TT sweetener Truvia® in the U.S.  Nese's deep sensory knowledge, contributions to the knowledge of Food Ingredient taste and flavor,  team leadership and drive for business excellence has helped Cargill achieve its sensory business goals.   LinkedIn: https://www.linkedin.com/in/nese-yurttas-7b2a0725/   To learn more about Aigora, please visit www.aigora.com

Dr. Michelle Niedziela is a behavioral neuroscientist experienced in both academia and industry.  Michelle began her career as a post-doctoral fellow at Monell Chemical Senses Center working on research of functional foods. She continued her career at Johnson & Johnson where she specialized in innovation technologies for consumer products. At Mars Chocolate, Michelle worked on global sensory projects, and in her current role as VP of Research and Innovation at HCD Research, Michelle focuses on integrating applied consumer neuroscience tools with traditional sensory methods to measure consumer response with the goal of providing a comprehensive account of consumer decision making.     Kathryn Ambroze is a behavioral neuroscientist with experience in consumer research and methodological innovation. She currently works at HCD Research as the Manager of Behavioral and Marketing Sciences focusing on methodological development and innovation applying neuroscience and psychological tools to consumer and market research.   Michelle Niedziela on LinkedIn: https://www.linkedin.com/in/michelle-niedziela-phd-b581a712/   Kathryn Ambroze on LinkedIn: https://www.linkedin.com/in/kathrynambroze   HCD Research: https://www.hcdi.net/   HCD Research Twitter: https://twitter.com/hcdresearchinc   To learn more about Aigora, please visit www.aigora.com

Sarah brings the case against her sister, Amy. Amy says that she can taste the difference between water that has come from the bathroom tap and water that has come from the kitchen tap. Sarah doesn't believe there is any way this can be true. Who's right? Who's wrong? With Expert Witness Lindsay Barr, a sensory scientist and co-founder of Draught Lab!Thank you to Twitter User @MeaghanLamothe for naming this week's case! To suggest a title for a future episode, follow us on Twitter for naming opportunities: @JesseThorn & @Hodgman. Or keep track using the Twitter hashtag #JJHoCaseNames.

No matter what the wine aficionados out there would have you believe, no one is born a master wine taster.  And it's certainly not as hard as they make it out to be.  Join me as we learn how our senses can help us better understand a wine and how it was made.  We will discuss aroma taint, the purpose of swirling and how to describe a wine so you can find more bottles you will enjoy.   For your reference, here is one of the better aroma wheels out there.  Use this to help narrow down aromas when swirling and sniffing:  https://winefolly.com/tips/wine-aroma-wheel-100-flavors/ Next week will be a bit different; we will be taking a haunted audio tour around town as we learn about the ghosts and ghouls that inhabit Sonoma Valley.

It's a (2) "Part-er"...! This Episode is with my dear colleague, Marcia Young - PART 2 - as we finish up our conversation about Consumer Relations' collaborating with Consumer Insights, R&D, and Sensory Science Teams to drive business decisions for the brand and ultimately for your consumers...! We've got a brief Consumer Insights 101 which is a great refresher for some and a super primer for others. Grab a pen and paper Colleagues... OR -- DM me on LinkedIn and we'll send you the transcript of this section of our chat. Enjoy!! And... Thank you for your support, as always...! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/denise-venneri/support

Hello My Curious Colleagues...! This is 3rd in our series of interviews about the intersection of Consumer Engagement with other functions in the org to increase collaboration, communication and care for your consumers. I'm chatting with my colleague –Marcia Young - about her experience in Consumer Insights, Sensory Science and R&D. She is a super smart scientist and a savvy business woman. We talk about a lot (including the definitive difference between Qualitative vs Quantitative) and went deep into some great advice for both New AND Seasoned Professionals in Consumer Relations – So much so, that – yes, I decided to make this interview available in 2 Parts for easy listening (and note taking…!) Enjoy and thank you for your support...! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/denise-venneri/support

Liz Glenn is a Sr. Sensory Scientist in the Consumer Product Intelligence Team at Land O’Lakes, Inc.  The team’s mission is to translate human perception and consumer insights into product experiences that delight consumers.  Liz leads product guidance research for both innovation and established products for the butter & spreads business.  Working for a farmer-owned food & agriculture cooperative celebrating its 100th year presents intriguing product development challenges—how do you improve upon butter? A born foodie and lover of people, Liz revels in the intersection of applied science, statistics, psychology, and food research.  Sensory Science is the perfect blend of all four!   Liz has an MS in Psychometrics & Quantitative Psychology, a BS in Environmental Studies, and a Post-Baccalaureate Certification in Forensic Science.   LinkedIn: https://www.linkedin.com/in/liz-glenn-75758168   To learn more about Aigora, please visit www.aigora.com

In this episode from Truthsayers NeurocastTM, Cheryl Stapleton is in conversation with Professor Lisa Methven, FIFST, RSensSci, CSci, Professor of Food and Sensory Science, Director of the FoodBioSystems DTP, University of Reading talking about the research project that we have been collaborating on. Professor Methven explains how Neurotech® has helped students to gather emotional responses from consumers, providing unique insights into how we purchase food.Read the transcript Read the previous blog about the launch of this research project: Sustainability, veganism, zero carbon footprint ... how committed are we?Find out about partnering with Truthsayers Neurotech® 

Lori Rothman is the owner of Lori Rothman Consulting, where she helps companies develop consumer-preferred products and packages. She has a B.S. from Cornell University in Nutritional Science and a M.S. from the University of California, Davis in Food Science. Lori is also an adjunct instructor in Sensory Evaluation at Dominican University, in River Forest, IL.   Lori is a Food Scientist and an experienced professional in the areas of Consumer Science and Sensory Evaluation, specializing in consumer products and packaging. Lori is known for leveraging consumer and sensory insights to drive product innovation and business growth. Her experience includes strategy development, department creation and staffing, sensory facility/infrastructure, cross-functional and cross-country relationship building, budgeting, and delivering business-relevant results.   Lori has over 30 years of experience, with successful roles in Consumer and Sensory Science management and technical leadership for consumer packaged goods companies. She is credited with two Packaging Design Patents and a Trade secret, as well as the Charles M. Dudley Medal for ASTM publications that have impacted their field. In 2018, Lori produced a webinar ‘Getting Maximum Impact from your Sensory/Consumer Science Team’ in conjunction with the Kraft Alumni Network, and in 2020 a webinar ‘Sensory Science and the Research Chef’ for the Research Chefs Association.   LinkedIn: https://www.linkedin.com/in/lorirothman/   To learn more about Aigora, please visit www.aigora.com

Julia Tyrpin is the Director of Sensory Science for Griffith Foods North America. She is a seasoned sensory professional with over 30 years’ experience in the food industry; with the last 20 focused in Sensory Science. Julia has held sensory roles in CPG companies such as Wrigley and Diageo as well as on the supplier side with Product Dynamics (currently Brisan Group). Her current role at Griffith Foods includes managing sensory teams in Canada, Mexico, and the U.S. that support Griffith Foods in creating seasonings, coating systems, marinades, and sauces across a variety of product categories.   LinkedIn: https://www.linkedin.com/in/julia-tyrpin-670635174/   To learn more about Aigora, please visit www.aigora.com

In this episode we talk to Katerina Axelsson, Founder CEO of Tastry, A Sensory Science Company using chemistry + machine learning to provide amazingly accurate product recommendations. Tastry has unlocked how human senses interpret product chemistry

Welcome to Roast Magazine Audio Articles. Roast focuses on coffee from a technical perspective, covering the art, science and business of coffee roasters. Presenting: "The Sensory Evaluation of Coffee: Sensory Science Principles in Action" by Olivia Auell and Jean-Xavier Guinard. This article originally appeared in Roast Magazine's September/October 2019 issue. To subscribe to the print edition of Roast or purchase a copy of past issues, visit roastmagazine.com. This audio article was narrated by Lily Kubota, recorded and produced by Upright Recording Studio, and published by Roast Magazine.

Denise Pohlhaus leads a team of data enthusiasts within GSK Consumer Health. Denise has a PhD in Chemistry from UNC-Chapel Hill and conducted her postdoctoral studies at UCSF. She started off as a computational chemist doing pre-clinical drug discovery within GSK Pharma R&D where she applied physics-based methods and cheminformatics techniques to drug discovery problems -- resulting in patent applications and publications.   Denise then moved to GSK Consumer Health to build and execute statistical capabilities for a team of consumer innovation and sensory scientists. In her current role, she uses traditional statistical methods and advanced analytic approaches to understand the desired consumer sensory experience and to help guide product development scientists on how to formulate products that exceed consumer expectations. Denise is passionate about building processes and strategies to ensure data are clean, standardized and high quality to ensure the best predictive models can be derived from them.   LinkedIn: https://www.linkedin.com/in/dteotico/     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

Mark and Kyle wrap up 2019 with the same amazing guest that helped them wrap up 2018. Dave Copps is an absolutely amazing technologist…and simply a great guy. List to them discuss AI and more. The post Episode 108 – Interview with Dave Copps, CEO – Hypergiant Sensory Science appeared first on The Tech Fugitives Show!.

Professor Hort is an internationally renowned sensory scientist and is Fonterra-Riddet Chair in Consumer and Sensory Science at Massey University (NZ). She is also a Principal Investigator in the Riddet Centre of Research Excellence. Her research focuses on a multidisciplinary approach to understanding the factors affecting consumer perception of food and consequent choice behaviours, and developing effective methods to measure them.  She is director of FEAST, the Food Experience and Sensory Testing Lab, and has recently secured NZ$2.25M to develop a future facing Consumer and Sensory Science Centre at Massey’s Manawatu Campus.   Joanne Hort on LinkedIn: https://www.linkedin.com/in/joanne-hort-14660321/?originalSubdomain=nz   Massey University: https://www.massey.ac.nz/massey/learning/colleges/college-of-sciences/clinics-and-services/feast/feast_home.cfm     To learn more about Aigora, please visit www.aigora.com

Dr. Chris Simons is a professor of Food Science and Technology at the Ohio State University. He received his PhD in Sensory Science at the University of California, Davis before conducting his post-doc in Sensory Neurobiology in France. From 2004 through 2012, Chris led the Sensory Research function at Givaudan Flavors Corp. and joined the faculty in the Department of Food Science and Technology at The Ohio State University in 2013. In 2017, Chris was awarded the Barry Jacobs Memorial Award for Research in the Psychophysics of Human Taste and Smell by the Association for Chemoreception Sciences. Chris’ research interests use a multidisciplinary approach to understand perception of foods and how they are processed to influence reward and ultimately behavior.   Dr. Simons on LinkedIn: https://www.linkedin.com/in/christophersimons/   Dr. Simons' faculty page: https://fst.osu.edu/our-people/dr-christopher-simons   To learn more about Aigora, please visit www.aigora.com

There has been huge disruption within the food and drink industry, as we have heard through our earlier episodes of Table Talk. Consumer demand for more sustainable and healthier products is on the rise as consumers look to shift their dietary habits to more plant based and meat free alternatives. Industry are meeting demand with an abundance of new product development and innovation in plant based, alternative proteins/ meats and healthier options. What role can sensory science play in development of these new food solutions?  Disruptive food design and technologies are all well and good, but success inevitably comes down to the question of taste. In today’s podcast we’ll explore what role sensory science plays in product development and the experience of consuming food that these technologies play into. Joining host Stefan Gates are Barry Smith, Professor, Institute of Advanced Studies, University of London, Charlotte Catignani, Research and Development Manager, Treatt, Jozef Youssef, Founder, Kitchen Theory, Andy Wardlaw, Marketing & Insights Director, MMR-Research.

Women in AI is a biweekly podcast from RE•WORK, meeting with leading female minds in AI, Deep Learning and Machine Learning. We will speak to CEOs, CTOs, Data Scientists, Engineers, Researchers and Industry Professionals to learn about their cutting edge work and technological advancements, as well as their impact on AI for social good and diversity in the workplace.

I met Lumeng Jin at the now discontinued Heart Healthy Competition in Chicago about 5 years ago. We participated in the same product development competition and kept in touch because that’s what you’re supposed to do as a student. In case you’re wondering, Lumeng’s team won that competition. I’m not bitter at all! Anyways, I wanted Lumeng on the show because she’s on the side of the industry that doesn’t get so much love on the podcast. Sensory Science and Consumer Research are both super important career paths in the food industry because it’s the science that deciphers how people will respond to your product. I would say in the hands of a master, this is one of the most important things to know when it comes to product success. Lumeng has worked many jobs and has even done her masters in this field and now lives in New York City where she conducts and analyzes large-scale consumer tests. So get ready for an exciting episode where we talk about the importance of this field. 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. Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads.  It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector. Nicole is offering free job postings in the next two months and I highly suggest taking this offer. Email nicole@foodgrads.com and she'll give you instructions. Join FoodGrads today! Just go to Foodgrads.com Sponsor – ICON Foods Unless you have been living under a rock you can not get away from Halo Top Ice Cream’s amazing success with their under 300 calories per pint ice cream. What’s a frozen dessert manufacturer to do to compete? Pick up the phone and call Icon Foods at 310-455-9876 or find them on the web at www.iconfoods.com that’s what. They have a new HiPro Ice Cream Dry Mix that delivers amazing mouthfeel and sumptuous flavor all under 300 calories per pint. But, here’s the best part; you simply add the HiPro dry mix to any milk type, add glycerin and inclusions and you are off to the races with an amazing finished product lickity split. Icon Foods HiPro Ice Cream Dry Mix comes in hard ice cream mix, soft serve, vegan and wait for it… Keto. Call my friends at Icon and let them ReformulateU. 310-455-9876. Shownotes What do you tell people in a sentence or less?: I do marketing research in food and household products Carrie Arndt – Follow her on LinkedIn makes really awesome graphics on brands Chobani rebrand infographics MMR Research has a lot of sensory research, market research, and global research Steps to take to where you are today: Bachelors in Food Science, Masters in Sensory My masters was in sensory. Tasters verses Non Tasters. I worked with Beverley Tever Sensory testing eliminates all the variables except a couple of them. Any best practices?: What are you really trying to achieve? What about consumer research?: You want to choose your target market. For example, people who love burgers need to be experts on burgers. We also need the environment to be fluid. What kind of statistics tests do you do?: In school, you do the test. Actually, in the real world, you get a statistician to work with you. Usually, food scientists will use ANOVA What kind of software do you use?: Red Jade (cloud based), Compusense (consumer panel) How do you capture sweetness/second?: Using software What was the funnest thing you’ve done?: We got samples of air fresheners in India How do migitiate client expectations: Work with the client and ask the right questions What do you look for most in a job?: I like working in a team. I work in an open environment. I enjoy collaborating to find a solution. I also look for career path and progression. Can you have room for growth on a certain company? Is it hard to ask questions?: Yes, but if it’s a healthy work environment, you should ask questions and people should want to help you What’s your favorite kitchen item?: Instant Pot! I made bone broth, for example. Amazon Echo The best thing you’ve ever eaten: Japanese food. In New York City, there’s a Japanese Hot pot place that has pig feet. Has collegen. Hakata Ton Ton. Any advice to get into the sensory industry?: Network with people in the sensory area. I go to the IFT sensory science division as a start. People are open to help. What I should have done in college: I should have talked to my professors about career aspects earlier. What would you tell yourself if you just started your job?: The world is not that scary Where can we find you for advice?: LinkedIn (inbox or email)

Vernon interviews Beth Ann Caspersen, Quality Control Manager at the Equal Exchange Cooperative. She is a sensory specialist and manages Equal Exchange's coffee quality from the point of origin through to the finished product. She has a B.A. in Anthropology from Wheaton College in Norton, Massachusetts, is a graduate of the Sensory Science and Consumer Testing certificate program at UC Davis and has been with Equal Exchange for more than 17 years.

Flavor is integral to how we celebrate holidays. The taste of cinnamon and nutmeg evoke memories of celebrations with friends and loved ones. Flavor is tied to so many of our five senses. How exactly do food companies create the flavors we have come to love? Curtis Luckett gave us an inside look at UT's Center for Sensory Science. Listen to learn a bit of the science behind flavor.

Do you remember episode 2 and episode 11? Both Trevor Fast and Andrea Zeng took this dude’s chocolate class and were even promoted to work in chocolate production on campus. Today, we’re interviewing a man who has been enamoured with food all his life. He was our professor at Cal Poly, he owned and owns bakeries and chocolate shops, and he spends his time donating chocolate-making equipment to Africa. This man is the one and only: Dr. Tom Neuhaus. If you would like to listen to more of our episodes, make sure to check out our itunes link. If you like them, we would love it if you could rate and review. Thanks! About Dr. Tom Neuhaus Rich. That’s one word that comes to mind when we listen to this episode. Retired professor, business owner and philanthropist, Dr. Tom Neuhaus is rich with stories, experiences, knowledge and, well, chocolate! After an adventurous life baking and cooking across the world and teaching at some of the most well known academic food universities, we have decided that Dr. Nehaus is the epitome of food and science. After training as a chef and baker in Europe, mainly in France and Austria, Dr. Neuhaus found himself eager to open his own restaurant.  Leaving his first restaurant, Sweetish Hill Bakery and Restaurant in Austin, Texas, Dr. Neuhaus found his way to New York City and later Washington D.C. as an Executive Chef at restaurants like Quo Vadis and Fifty States. Following a myriad of prestigious chef positions he entered the world of academia; writing columns for The Washington Post as well as teaching at Cornell’s School of Hotel Administration (where he earned his PhD). Most recently he taught at Cal Poly, San Luis Obispo teaching Sensory Science, Food and Culture, as well as his famous Chocolate Classes! Mama Ganache In 2004, Dr. Neuhaus opened Mama Ganache, a small chocolate business in San Luis Obispo. Mama Ganache makes high quality, ethically sourced and produced chocolates that are both Fair Trade and Organic Certified. Through his business, Dr. Neuhaus has begun making directly sourced chocolates that are not only quality treats but also bring awareness to fair trade and small cocoa farmers in West Africa. Project Hope and Fairness (PHF), founded by Dr. Neuhaus, helps cocoa farmers in Ghana and Ivory Coast (Cote d’Ivoire) with their cocoa production, manufacturing, sales and trade. PHF grounds itself in three platforms- directly supporting cocoa farmers, educating consumers about the cocoa market and encouraging larger chocolate producers to see the importance in adopting Fair Trade policies. We fully believe Dr. Neuhaus hit the nail on the head with his philosophy on being creative, fully inspired and excited by food. We hope you enjoy this high-energy episode with a wonderful and passionate Food Scientist.  Hey Oprah! Are you listening?!? Tom's Ventures To learn more about Project Hope and Fairness and all of Dr. Neuhaus’s amazing work in the Ivory Coast and Ghana please visit http://projecthopeandfairness.org/ Small businesses are making a big difference! To eat some of Mama Ganaches’ delicious treats, find them in San Luis Obispo on Monterey Street or have some delivered right to your door. If you want to read snippets of Dr. Neuhaus’s (yet-to-be-published) autobiography, see what’s tempering in the Mama Ganache kitchen or to see some pictures of his recent adventures to Ghana head over to his blog at https://tomsfoodworld.com/ Key takeaways When you go into food, you are driven by it Why you should invest in small businesses, even if they are in other countries Why finding your muse will set you for life What we talk about Malcolm Gladwell Howard Moskowitz Cal Poly Chocolates Mama Ganache artisan chocolate Project hope and fairness Shoes stuffed with cigarettes German chocolate Lindt chocolate Favorite Food: Anchovies First Venue: Bakery in Texas Cornell University Eco-hotels in Africa Jacques Torres Technical skill: Curiosity Anthony Bourdain- kitchen confidential Bedford Stuyvesant Fair trade Organic Pine needle beverage Favorite Kitchen Item: Melanger Cement manufacturing Calcium carbonate Fine chocolate industry association Bean to bar association Single origin Favorite Food: Eggs, Fresh tuna, Uni Favorite Quote: Voltaire – I personally don’t like religion but my valet does so he doesn’t steal my spoon Best Advice: Culture and language, Language and food Oprah Depa is the first country in Africa to make their own chocolate Paul Farmer   Download Episode

Food scientist Annette Hottenstein explains how you can use sensory science to eat better and lose weight. Read the full transcript here: http://bit.ly/1pn7uOf

Welcome to my Sound Bites podcast where we delve into the science, psychology and strategies behind good food and nutrition.Today’s episode focuses on savoring healthy foods as if they were a fine wine. Can broccoli be as sexy as champagne? Let's find out! Annette Hottenstein is a Registered Dietitian and Professional Taste Tester (aka Sensory Science) with 15 years’ experience working for companies such as Pepsico and McCormick spices.  She has traveled the world conducting taste tests on foods such as chips, soft drinks, breakfast pastries, and restaurant entrees.   Three years ago she left her job in corporate R&D to transform herself into the Food Sommelier.  Her goal is to help people discover the taste of good health through the appreciation of healthy foods such as whole grains, fruits and vegetables.  In addition to healthy foods, Annette has a legendary sweet tooth and is known to indulge in homemade baked goods and just about anything containing chocolate.  Her secret to eating these types of foods is that LESS is MORE if you know how to appreciate them. You can view the full show notes here.

Slides from the talk about sensory science which was given by Dr Joanna Hort to the knowledge transfer series in 2012. Dr Hort is Associate Professor in Sensory Science, Division of Food Sciences, Faculty of Science at the university of Nottingham.

This talk about sensory science was given by Dr Joanna Hort to the knowledge transfer series in 2012. Dr Hort is Associate Professor in Sensory Science Division of Food Sciences, Faculty of Science at the university of Nottingham.

Russel Keast, an associate professor in the area of Sensory Science in the School of Exercise and Nutrition Sciences talks today about reducing the sugar content of soft drinks without sacrificing the taste by simply cutting out the caffeine.

Gie Liem discusses Exercises and Nutrition Sciences at Deakin. He talks about the Sensory Sciences Group and his teaching in the school.

Gie Liem teaches about food choice in general.

Watch as this boy plays the interactive game supplied by Deakin.

Gie Liem talks about his research into food choice in children within the Sensory Science Group at Deakin.