AigoraCast

By John Ennis

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Description

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

Episode Date
Alexandra Pierce-Feldmeyer - Flavors of Research
31:05

Dr. Alexandra (Alex) Pierce-Feldmeyer is a sensory scientist at Mane, Inc., where her research interests include how psychology influences flavor perception and how we can better measure reactions to foods and beverages, including implicit and explicit measures of human behavior.  Alex completed her PhD at Ohio State University in sensory evaluation and psychophysics, assessing the functional or cognitive benefits from food and food ingredients.

 

Homepage: https://www.mane.com/

LinkedIn: https://www.slinkedin.com/in/alex-feldmeyer-8436104a/

Twitter:  https://twitter.com/Alexpierce1

Medium: https://medium.com/@alexfeldmeyer

 

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

Jul 08, 2020
Stan Knoops - Real Insights
30:55

Stan Knoops is the Global CI Director at IFF (International Flavors and Fragrances). Stan has over 12 years of global experience at the creative interface of R&D, Marketing and consumer behavior. He has degrees in Food Science, Food Marketing, and Economics. At the start of his career, Stan had the opportunity to work closely with some of the most innovative thought leaders in sensory research such as Pieter Punter and Harry Lawless. Currently Stan leads the consumer research program for the fabric category for IFF. Stan is a member of the board for the Dutch Market Research Association (MOA).

 

LinkedIn: https://www.slinkedin.com/in/stanknoops/

 

 

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

Jun 25, 2020
Thierry Lageat - The Experience of Life
36:45

Thierry Lageat is the Co-founder of Eurosyn, a Sensory and Consumer testing agency. Eurosyn tests prototypes and improves sensory experiences for a wide range of companies, everything from Chanel to Ferrari to Nestle. In 1994 Thierry was the first in France to use sensory science for non-food products, including within the auto industry. In addition to his 25-year career in sensory science, Thierry also founded the Hoo-Ha Festival in 2008 which aims to shake up disciplinary boundaries and create new connections within the sensory science community.

 

Homepage: http://www.eurosyn.fr/home.html

LinkedIn: https://www.slinkedin.com/in/lageat/

 

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

Jun 19, 2020
Ali Schultz - Silver Linings
29:14

Since earning her master’s in food science from the University of California, Davis in 2012, Ali has been a part of New Belgium’s Sensory program and became the Sensory manager there in 2019. During this time she has run finished product and in process panels and trainings for quality assurance as well as implemented descriptive analysis and sour beer panels for product development. The system of training and panelist performance tracking she developed provides robust, actionable data to ensure only top-quality beer is produced. Most recently she has been expanding a consumer studies program for both quality assurance and marketing. As a brewing sensory expert, Ali has spoken at multiple brewing conferences,authored methods for both ASTM and ASBC, and continues to research new methods and best practices, keeping New Belgium at the forefront of sensory science.

 

Homepage: https://www.newbelgium.com/

LinkedIn: https://www.slinkedin.com/in/schultzali/

Twitter: @newbelgium

 

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

Jun 10, 2020
Curtis Luckett - Texture Matters
31:09

Dr. Curtis Luckett is an assistant professor of food science at the University of Tennessee. He got his M.S. and Ph.D. in food science from the University of Arkansas. Since joining the University of Tennessee, Curtis has built a research program in which food texture is a cornerstone. However, Curtis’ lab has many evolving research interests and does additional work on sensory methodology, cross-modal correspondences, and olfaction.

 

Homepage: http://sensory.tennessee.edu/index.php/people/

Faculty Profile (website malfunctioning): http://foodsciencedev.tennessee.edu/faculty-profile/?smid=1400

LinkedIn: https://www.slinkedin.com/in/curtis-luckett-5b4899126/

Twitter: @crluckett

 

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

Jun 08, 2020
Creme Global - Appetite for Risk
38:47

Clare Thorp is currently the Senior Vice President, for Creme Global where she works with companies and government agencies to support their decision-making processes through the harnessing of big data and deployment of advanced computational tools.

Since 2010, Clare has held executive leadership positions in trade associations and non-profits including CropLife America, the Biotechnology Innovation Organization and the International Life Sciences Institute of North America.

Cronan McNamara is the founder and CEO of Crème Global, where he pursues his passion in applying data and predictive models to solve problems in order to help people to make better decisions.

Prior to founding Creme Global in 2005, Cronan worked in financial risk analysis and derivative option price modeling with Merrill Lynch Capital Markets Bank. Cronan then moved to Trinity College Dublin where he adapted the same mathematical methods to the food safety sector while developing the science and technology that underpins Creme Global.

 

Homepage: https://www.cremeglobal.com/

Cronan's LinkedIn: https://www.slinkedin.com/in/cronanmcnamara/

Clare's LinkedIn: https://www.slinkedin.com/in/clare-thorp-ph-d-bbb52930/

Creme Global's Twitter: @cremeglobal 

Cronan's Twitter: @cronanmcnamara

Clare's Twitter: @ClareAgSciNerd

 

 

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

 

Jun 04, 2020
Jared Simmons - Figure Out a New How
29:28

Jared Simmons is Founder and Principal of OUTLAST Consulting LLC, an Atlanta-based consultancy that helps companies bring an innovation mindset to their toughest business problems. Prior, Jared was a Strategic Initiatives Director at the Coca-Cola Company, responsible for creating and cultivating a pipeline of product innovation initiatives for various business units. Before joining Coca-Cola, Mr. Simmons was part of the Product Development and Innovation practice at McKinsey and Company, where he helped clients identify ways to improve innovation capability and outcomes. A chemical engineer by training, Jared’s career began in Research & Development at Procter & Gamble where held roles in market research, supplier management, and product development.

 

Homepage: https://outlastllc.com/

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

Twitter: https://twitter.com/outlastllc

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

 

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

May 28, 2020
Dag Piper - Co-Creating with Consumers
29:45

Dag is an Inspiring trilingual leader at the interface of Marketing and R&D, loving Innovation, trends and insights, networking, design thinking, and social media.  Dag has more than 20 years of experience in B2B and B2C context.  Dag is a lecturer at different Universities and an international Conference speaker on Innovation, Trends and consumer behaviour in the digital age.

 

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

Twitter: https://twitter.com/bugdag

Website: https://futurefour.net/

 

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

May 18, 2020
Dal Perio - Remembering Rose Marie
31:24

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

May 07, 2020
Danielle Reed - Flipping the Script
31:15

Dr. Reed is the Associate Director of the Monell Chemical Senses Center in Philadelphia, which is a non-profit research institute with scientists that use a multidisciplinary approach to study taste and smell. ​ She has a ​Bachelor of Science ​degree from the ​University of Washington ​and a Ph.D. from ​Yale University. She trained as a postdoctoral fellow at the University of Pennsylvania. Scientists in her laboratory study how genotype account for personal differences in taste perception.​ Currently, she is on the leadership committee for the Global Consortium for Chemosensory Research which is studying the effects of COVID-19 on taste and smell. ​

 

Homepage: http://www.monell.org/faculty/people/danielle_reed

LinkedIn: https://www.linkedin.com/in/danielle-reed-457a538/

Twitter: @DanielleRReed

 

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

May 06, 2020
Darla Hall - Healthy Disruption
34:20

Darla Hall, Founding Partner of Research Vibe, guides cross-functional teams to deliver strategic solutions that transform consumer insights into innovative products and brands. Darla has lived and played in the world of product and market research for three decades, providing services to CPG, non-profits, entertainment and healthcare industries. As a Sensory Scientist and Certified Food Scientist, she brings a unique research perspective to CPG client teams. With a deep understanding of food systems and processes, she balances technical challenges with delivering a desired product and sensory experience. She is passionate about taking cross-functional teams on a journey inside the hearts and minds of consumers, discovering the emotional connection to products and illuminating solutions that improve consumer quality of life. 

 

Website: www.researchvibe.com

Linkedin: https://www.linkedin.com/in/darlahall1/

 

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

May 04, 2020
Jacob Lahne - You Are the Company You Keep
36:05

Dr. Jacob Lahne is an assistant professor of food science at Virginia Tech Jake brings an interdisciplinary background to sensory science. Besides his extensive work experience in the culinary field: he has worked as a farmhand, as a line cook in fine dining, and as a cheesemonger at Cowgirl Creamery. He is broadly interested in adapting new tools into sensory-science and has had success adopting diverse approaches to understanding sensory perceptions, from qualitative research to complex-systems and data-science. Jake collaborates widely with researchers from outside sensory science, with current collaborations in computer science, agricultural economics, public-health nutrition, and science & technology studies.

 

University Page: https://www.fst.vt.edu/aboutus/faculty/jlahne.html

 

 

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

Apr 30, 2020
Kyle McNamara - Knowledge Graphs at the Center
36:17

Kyle McNamara is the President & CEO at Graphable. He has 25+ years in the software industry as a full-stack web-application developer and architect, as well as in enterprise analytics, software sales and technical pre-sales. Working in venture capital-funded startups to Fortune 50 technology companies, he has created and led teams of all sizes. Recently he managed the IBM Financial Services Cloud/Analytics Architect team, followed by launching Graphable.

 

LinkedIn: https://www.linkedin.com/in/kylemcna-analytics/

Company Page: https://www.graphable.ai/

 

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

Apr 22, 2020
Cordelia Running - Upskill Your Subjects
32:04

Dr. Cordelia Running, a chemist and a psychophysicist, uses flavors and sensations to understand human behavior and improve human nutrition. As an assistant professor of Nutrition Science at Purdue University, Dr. Running studies Saliva, Perception, Ingestion, and Tongues (The SPIT Lab) to help people to stick to healthy yet palatable diets. Her recent work emphasizes how saliva might adapt to bitter, healthy foods over time, trapping some of the bitter molecules and reducing the bitterness. Her research is funded by NIH, and she has multiple publications on the topics of food flavor, acceptability, structure, and the biochemistry of oral sensations. 

 

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

Faculty Page: https://www.purdue.edu/hhs/nutr/directory/faculty/running_cordelia.html

Twitter: https://twitter.com/spitlab

 

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

Apr 14, 2020
Betina Piqueras-Fiszman - No Questions Wasted
31:45

Dr. Betina Piqueras-Fiszman is an Associate Professor at Wageningen University. Her research focuses on the exploration of novel ways to understand food perception, preferences, and motivations. Betina is particularly interested in the connection between how the mind works at an implicit level and what we observe explicitly. She uses a multidisciplinary approach to investigate the link between consumers’ associations, perception, and motivation, and teaches on these topics. She has published around 50 scientific peer-reviewed papers and book chapters and actively contributes to various international academic symposia, courses, and other public events. She is co-author of the book “The Perfect Meal” (which won the 2015 Prose Award) and co-edited the book “Multisensory Flavor Perception”. She also collaborates frequently with industry in a wide range of private and European projects. Betina won the 2017 Food Quality and Preference Young Researcher award and currently sits on the editorial boards of Food Quality and Preference and Appetite.

 

LinkedIn: https://www.linkedin.com/in/betina-piqueras-fiszman-93166621/

 

University Page: https://www.wur.nl/en/Persons/Betinadr.-B-Betina-Piqueras-Fiszman.htm

 

 

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

Apr 06, 2020
Frank Rossi - Skills for Success
27:57

Frank Rossi is an R&D Director at PepsiCo in Plano TX, where he leads the statistics team supporting PepsiCo’s global snacks business.  He is an Accredited Professional Statistician with more than 30 years of industry experience including positions at Kraft Foods, Campbell Soup Company and General Foods.  Frank is coauthor of the book Statistics for Food Scientists: Making Sense of the Numbers which was published by Academic Press in 2015.  

 

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

PepsiCo: https://www.pepsico.com/

 

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

Mar 27, 2020
Martha Bajec - Sensory as Input
32:19

Martha Bajec is the principal and founder of Bajec Senseworks consulting, located in Burlington ON.  Martha is a highly-regarded scientist, and an expert at designing, directing, and delivering evidence-based, actionable insights. Martha is known for her clear and concise communication as an individual contributor and as a leader of internal and external multidisciplinary teams.

 

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

 

 

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

Mar 20, 2020
Richard Popper - What Job Do You Want Your Data to Do?
29:40

Richard Popper is CEO of P&K Research, a consumer research agency dedicated to helping client companies improve and grow their product portfolio. 

 

Richard began his career as a member of the Behavioral Sciences Group at the U.S. Army Natick RD&E Center, and, prior to joining P&K Research, Richard held management positions at Ocean Spray Cranberries in R&D and Marketing.  

 

Richard regularly contributes to professional societies on topics of consumer and sensory science, has published over 25 journal articles and book chapters, and serves on the editorial boards of a number of technical journals.

 

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

P&K Research: https://www.pk-research.com/

 

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

Mar 19, 2020
John Smythe - Find Your Coffee Ice Cream
33:07

John Smythe works at Amazon as part of their Amazon Insights program, which focuses on delivering insights to Amazon vendors that improve their customer experiences.  Prior to that, John worked at Tate & Lyle, where he helped co-author three patents involving taste perception, and prior to that he was with Herbalife where he helped build and globalize a full service sensory program functioning in 18 countries.  John specializes in automating and visualizing complex analyses for non-practitioners and has a passion for food, data, travel, and wine.

 

LinkedIn: https://www.linkedin.com/in/john-smythe-595a1b4/

 

 

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

Mar 11, 2020
Danielle van Hout - Sensory as a Bridge
31:15

Dr. Danielle van Hout is a sensory consultant and founder of DEE-PRIME, an international research and consultancy agency for sensory and consumer research, located in The Netherlands. 

Danielle is an applied sensory and consumer scientist who enjoys translating academic insights into better practices that benefit FMCG businesses. She collaborates with leading scientists to investigate and develop ecologically valid consumer research methods and effective sensory test methods, optimally suitable for knowledge building in the digital age. 

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

 

 

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

Mar 05, 2020
Rebecca Bleibaum - We’re All Individuals
33:50

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

Feb 27, 2020
Michael Nestrud - Sensory and the Consumer Voice
30:34

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

Feb 25, 2020
Mona Wolf - New Documents for a New World
26:13

Mona Wolf is a consultant, speaker, and trainer in the application of state-of-the-art sensory techniques.  Mona is the President and founder of The Wolf Group, Inc. a private sensory-consulting firm. Mona has over 45 years of knowledge, experience, and practice in the field of sensory evaluations and has served as chair for the main committee of ASTM E-18 on Sensory Evaluation.

 

Mona Wolf: https://www.linkedin.com/in/mona-wolf-23a6696/

Wolf Group: http://wolfgrp.com/

 

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

Feb 12, 2020
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/

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/

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

This week I enjoyed speaking with Rob Baker, section head of data science and artificial intelligence at Proctor and Gamble.  I found this conversation to be very inspiring as Rob convincingly makes the point that even small and medium-sized companies can now get started using advanced tools like deep learning to gain capabilities that were previously unimaginable.  I hope you enjoy this conversation as much as I did, and remember to subscribe to AigoraCast to hear more conversations like this one in the future!

 

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

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

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

 

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/

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/

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/

 

Oct 17, 2019
Episode 2 - Gemma Hodgson
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: https://www.qistatistics.co.uk/

 

Oct 01, 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. 

Sep 12, 2019