AigoraCast

By John Ennis

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Category: Science

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Description

Conversations with industry experts on how new technologies are impacting sensory and consumer science.

Episode Date
Ludovic Depoortere - A New Decade for Sensory
29:41

Ludovic is an entrepreneur and keynote speaker on the topics of sensory, marketing, and innovation in research. As chairman and founder of Haystack he supports the world’s leading FMCG, Personal Care, and Healthcare companies with innovations in the area of sensory experience. His passion lays in optimizing consumer experience by using the power of multi-sensory insights to build the connection between emotions and brands.

 

Ludovic has been active in sensory research for over 20 years. He is a member of the Board at the European Sensory Network, President of Cube (Consumer Understanding Belgium) and Fellow at the KU Leuven University.

 

LinkedIn: https://www.linkedin.com/in/ludovicdepoortere/

 

Haystack on LinkedIn: https://www.linkedin.com/company/haystack/

 

Haystack website: https://www.haystack-consulting.com/

 

To learn more about Aigora, please visit www.aigora.com

Jan 21, 2020
Anne Goldman - Sustainability in Sensory
33:54

Anne Goldman is an IFT Fellow, a Certified Food Scientist, and has been honored with IFT’s 2016 Sensory and Consumer Sciences Achievement Award.   Among other honors, Anne is a recipient of the Honorary David R. Peryam Award for applied sensory science and co-chair of the 14th Pangborn Sensory Science Symposium in Vancouver, Canada, in August of this year.

 

A food science graduate of the Universities of London and Leeds Anne began her professional career in the UK food industry, followed by research positions with DSIR, Fonterra and Massey University in New Zealand and an Assistant Professorship at the University of Guelph, Canada. 

 

Anne is most proud of the fact that she has been a principle of ACCE International since it was founded in 1986.

 

LinkedIn: https://www.linkedin.com/in/anne-goldman-3a86837/

ACCE: https://www.acceintl.com/

 

To learn more about Aigora, please visit www.aigora.com

Jan 16, 2020
Lindsay Barr - Focus on Your Business
31:38

Lindsay Barr has a decade of experience working as a Sensory Specialist for New Belgium Brewing and is a Co-Founder of DraughtLab Sensory Software. She holds a Masters degree in Food Science from UC Davis and served as the chair of the ASBC Sensory Committee for five years where she developed and published seven new beer Sensory methods. She believes flavor is the most important factor in determining food and beverage quality and continues to develop tools focused on helping businesses use their senses to inform everyday production decisions.

 

LinkedIn: https://www.linkedin.com/in/lindsay-barr-9151452b/

DraughtLab: https://www.draughtlab.com/

 

To learn more about Aigora, please visit www.aigora.com

Jan 08, 2020
Suzanne Jervis - The Value of Sensory
30:55

Sue Jervis leads a team of fun and passionate researchers who are focused on providing insights for the development of new Members Mark items across all categories. Her team encompasses Insights, Sensory, and Decision Sciences. Through this effort, she’s able to support the entire business to determine their brand, concept, product, and artwork perception from a Member perspective.

 

LinkedIn: https://www.linkedin.com/in/suzanne-jervis-31377532/

 

To learn more about Aigora, please visit www.aigora.com

Jan 06, 2020
Thierry Fahmy - New Frontiers for Sensory
28:16

Thierry is a serial entrepreneur who created XLSTAT in 1993 and who founded Addinsoft, which has been selling XLSTAT since 2000.  Along the way, Thierry completed his masters and PhD in statistics and, since 2002, he has worked full time on XLSTAT. Since then Addinsoft has grown to 25 employees operating from both France and Mexico, with 2019 its best year ever and 2020 looking even better.

 

Thierry’s Contact Information:

 

Website: https://www.xlstat.com/

LinkedIn: https://www.linkedin.com/in/thierry-fahmy-2b1aa0/

 

To learn more about Aigora, please visit www.aigora.com

Dec 23, 2019
Amanda Grzeda - Freedom to Deliver Business Value
28:17

Amanda is an R&D director for the Sensory & Consumer Product Insights team at PepsiCo, leading research for global snacks.  While collaborating daily with fellow sensory professionals, product developers, and business leaders representing diverse product portfolios from around the world, she ensures that consumer empathy is top of mind for key business decisions.  

Note: Amanda Grzeda is an employee of PepsiCo, Inc.  The views expressed in this presentation are those of the author and do not necessarily reflect the position or policy of PepsiCo, Inc.

Amanda’s Contact Information:

LinkedIn: https://www.linkedin.com/in/amanda-grzeda-b1b56b4/

 

To learn more about Aigora, please visit www.aigora.com

Dec 19, 2019
Lauren Rogers - Join the (Open-Source) Party
37:04

Lauren Rogers is a freelance sensory scientist who fell in love with sensory in the early 1990s when she worked for Dalgety, a food ingredients company. Later, she worked for GSK, mainly on beverages such as Ribena and Horlicks. Now Lauren works with several different clients in a wide variety of product categories and also lectures on sensory science at the University of Nottingham. Lauren is particularly interested in the sensory, consumer, and emotional attributes of brands; sensory shelf-life; panel performance; and sensory claim substantiation.

 

Lauren's Contact Information:

LinkedIn: https://www.linkedin.com/in/laurenlrogers/

Email: laurenlrogers@gmail.com

Twitter: https://twitter.com/LaurenLRogers

Web: https://www.laurenlrogers.com/

 

 

To learn more about Aigora, please visit www.aigora.com

Dec 05, 2019
Rob Baker - AI is for Everyone
33:08

Rob on LinkedIn: https://www.linkedin.com/in/rob-baker-a8bb275/

P&G jobs: https://www.pgcareers.com/

 

To learn more about Aigora, please visit www.aigora.com

 

To learn more about Aigora, please visit www.aigora.com

Dec 04, 2019
Adam Yee - The Interconnectedness of Food Science
34:26

Adam Yee is a passionate food scientist who develops food products ranging from protein bars to plant-based meats and who, in his spare time, hosts the well-known podcast “My Food Job Rocks” that just recorded its 200th episode. 

Web: https://myfoodjobrocks.com/

Email: podcast@myfoodjobrocks.com

LinkedIn: https://www.linkedin.com/in/itsmeadamyee/

Instagram: https://www.instagram.com/myfoodjobrocks/

Facebook: https://www.facebook.com/myfoodjobrocks/

Twitter: https://twitter.com/myfoodjobrocks

 

To learn more about Aigora, please visit www.aigora.com

Nov 26, 2019
Joanne Hort - Leveraging New Technologies to Increase Measurement Validity
35:42

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

Nov 19, 2019
Tom Carr - Analyzing for Knowledge
36:53

Tom Carr has used statistics to solve problems in the consumer products industries his entire career. He is very product focused. He has worked closely with his clients’ organizations to introduce new products and to improve existing ones. His work has exposed him to a wide variety of disciplines including engineering, chemistry, rheology, sensory, psychology, consumer science, and more. Tom is motivated by the challenge of figuring out how to use the information from these diverse sources help his clients achieve their goals. 

 

Tom is known for his ability to explain complex topics in easy to understand ways. He has done this in the books he has co-authored, in the courses he teaches, in the ASTM and ISO standards he works on, and in his collaborations with the students he advises during their graduate programs.

 

Tom has a BA in Mathematics from the University of Dayton and a MS in Statistics from Colorado State University.

 

Tom Carr on LinkedIn: https://www.linkedin.com/in/tom-carr-6529634/

 

To learn more about Aigora, please visit www.aigora.com

Nov 13, 2019
Chris Simons - Bridging the Gap Between Scientific Rigor and Ecological Validity
31:12

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

Oct 28, 2019
Michelle Niedziela - Powering Consumer Research with New Data Sources
34:42

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.  

LinkedIn: https://www.linkedin.com/in/michelle-niedziela-phd-b581a712/

HCD Research: http://www.hcdi.net/

HCD Research on LinkedIn: https://www.linkedin.com/company/hcd-research/

 

To learn more about Aigora, please visit www.aigora.com

Oct 17, 2019
Gemma Hodgson - FOMO in Consumer Science
33:10

Gemma Hodgson has an MSc in Medical Statistics and worked in the pharmaceutical industry as a statistician for over 15 years. Gemma now runs Qi Statistics Ltd, and gives statistical training and consultancy advice to a wide variety of customers in sensory and consumer science, pharmaceuticals, and manufacturing. Gemma is known for her approachable attitude and skills at converting complex concepts into ideas that can be applied in practice.  

 

LinkedIn: https://www.linkedin.com/in/gemmahodgsonstats/

 

Qi Statistics Ltd: https://www.qistatistics.co.uk/

 

Qi Statistics on LinkedIn: https://www.linkedin.com/company/qi-statistics/

 

To learn more about Aigora, please visit www.aigora.com

 

Oct 17, 2019
Chris Findlay - Challenges in Predicting Sensory Profiles
34:39

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

 

Sep 12, 2019