AigoraCast

Dr. Maame Yaakwah Blay Adjei, a leader in food science and sensory evaluation. She is a Senior Lecturer at the Department of Nutrition and Food Science, University of Ghana, and lead consultant at Sentinel Foods, PAMP Ghana Ltd, Ghana - contributing significantly to food science research and education in Africa.

With over 20 years of experience across both academic and industry sectors, Dr. Maame Yaakwah Blay Adjei has worked in various organizations, including Charles Sturt University in Australia, GlaxoSmithKline, and Leatherhead Food Research, both in the UK.

She believes that what we consume has a profound impact on our overall health and has focused her research and development on sensory evaluation and consumer science. She previously worked at Charles Sturt University as a Lecturer and Subject Coordinator before returning to Ghana to join the University of Ghana.

As a Senior Lecturer at the University of Ghana, she has contributed significantly to enhancing the department's research profile and the quality of food science education. Her work spans from developing novel sensory evaluation methods to improving local food products.

She holds a Ph.D. in Wine Chemistry and Wine Sensory Science from Charles Sturt University, Australia, a Master of Research in Food Science from the University of Strathclyde, Scotland, and a B.Sc. in Biochemistry and Food Science from the University of Ghana.

Dr. Maame Yaakwah Blay Adjei has published dozens of peer-reviewed papers in reputable journals, with her research focusing on areas such as consumer preference mapping, sensory attributes of foods, and innovative methods in sensory science. Her work on Relative Preference Mapping (RPM) has been particularly influential in the field.

Beyond her academic achievements, Dr. Adjei is passionate about industry collaboration and knowledge transfer. This shines through her role as Principal Investigator on several projects, including the "Technology Centre for quality dairy improvement in small holder dairy farming," which led to the setup of state-of-the-art laboratories and processing plants at the University of Ghana.

She is committed to professional development and serves as the Vice President/Treasurer of the African Network of Sensory Evaluation Research and as a member of various professional associations, including the Institute of Food Science and Technologists.

Maame Yaakwaah Blay Adjei on LinkedIn: https://www.linkedin.com/in/maame-yaakwaah-adjei-6159909/

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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/

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Cristhiam joined Procter & Gamble Beauty Consumer Measurement Sciences group about 1 year ago as a Sensory Scientist for the Skin Care Category. Before joining P&G Cristhiam worked in product research, sensory science, and quality control within the U.S. and Nicaraguan food industries in addition to post-graduate internships in food engineering and packaging, human nutrition, and research and development at Louisiana State University, Texas A&M, and Ventura Foods.

Cristhiam obtained her MS & PhD degrees in Nutrition and Food Sciences with a Minor in Applied Statistics from Louisiana State University. Her doctoral research integrated statistical methods for the analysis of formulation, elicited emotions, and cognitive cues effect on overall acceptability and purchase behavior towards products containing edible cricket protein at different stages of the consumer-product interaction. Her research uncovered important insights for the development of more sustainable products containing insect protein.

Cristhiam on LinkedIn: https://www.linkedin.com/in/cristhiam-g-curran/

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Gie Liem is an associate professor in sensory and consumer science at Deakin University, CASS Food Research Centre in Melbourne Australia. He previously worked at the Monell Chemical Center in Philadelphia (USA) and Wageningen University and Unilever R&D (the Netherlands). His research is focused on sensory marketing and drivers of consumer food choice. He is part of the editorial board of Food Quality and Preference and an executive editor of the journal Appetite. 

Gie Liem's email: [email protected]

Gie Liem's Podcast: https://open.spotify.com/show/0l3T8mPyP4CJRWKM2n3fW0

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Liesbeth Zandstra is Science Leader Consumer Science at Unilever Foods Innovation Centre Wageningen and professor of Food Reward and Behaviour at Wageningen University and Research (The Netherlands). Her main research focuses on scientific challenges to find new ways to make the healthy and sustainable choice the easy and preferred choice. She is particularly interested in psychophysiological and behavioral effects of foods as well as new methodologies for better understanding sensory perception and consumer behaviour.  

The consumer voice is at the heart of all the work she does. Her focus is on technology and product innovations in relation to consumer behaviour that contribute to a healthier and more sustainable lifestyle and increase overall well-being. Examples include the acceptance of salt-reduced products in South Africa and plant-based meat products in Europe and making plant-based cooking accessible and cookable in the Netherlands.  

Liesbeth gained extensive experience in establishing and leading teams: skill-base, projects, community of practice, and other teams. She also managed complex international projects across different international Unilever locations. She has a strong national and international network and as part of the Ecosystem Innovation paradigm she has collaborated with leading universities and research institutes all over the world - including for example the UK, South Korea, India, and South Africa. She is chairing the foundation ‘Feed Your Mind’ that works on a sustainable food transition by combining breakthrough research with innovative food design for all.  

Her passion is to develop new insights and innovations and drive these to have a real impact on the health and well-being of citizens worldwide. 

Liesbeth Zandstra on LinkedIn: https://www.linkedin.com/in/liesbeth-zandstra-4b14205/

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Michael Hautus is an internationally recognized expert in quantitative and experimental psychology. As a professor at the University of Auckland School of Psychology, he specializes in sensory and perceptual systems research, cognitive modelling, and analyzing detection and discrimination judgments.

With over 100 publications, Professor Hautus has also contributed to research in sensory evaluation, auditory neuroscience, pain research, human memory, and decision science. His highly-cited works include the 3rd edition of Detection Theory: A User's Guide and the specialized software SDT Assistant, which enables broader implementation of advanced techniques of signal detection theory.

Through his extensive publication record, editorial roles, conference presentations, and collaborations, Professor Hautus has established himself as a leader in psychophysics and detection theory. His current research projects continue to disseminate cutting-edge techniques and push boundaries in the global research community.

Michael Hautus on LinkedIn: https://www.linkedin.com/in/michael-hautus-8b5a7419/  Michael's Website: https://hautus.org/  Email: [email protected]

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Tzvi Wiesel is an experienced whisky investor and trader, focused on fine and rare bottles and casks. He is the Founder and CEO of BAXUS, a marketplace for trading high-end wine and spirits, powered by blockchain technology. Tzvi got his start in the spirits industry initially by accident, when he was staffed as a production assistant. He quickly became fascinated by the expansive whiskey collections. He launched his own whiskey fund on his own while at school at Columbia University where he met Carrie, his current business partner. Tzvi is currently Head of Fine & Rare bottles for Dalkeith Brokerage, a premier whisky brokerage firm. Formerly Managing Director of The Negotiation Institute.  

Tzvi Wiesel on Twitter: https://twitter.com/web4O 

Tzvi Wiesel on Linkedin: https://www.linkedin.com/in/todd-wiesel/ 

Tzvi Wiesel suggested podcasts:

Blockworks podcast: https://blockworks.co/podcasts 

Coindesk Podcast: https://www.coindesk.com/podcasts 

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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/

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Julia has recently joined SAM Sensory and Consumer Research as Research Manager, Germany. Before joining SAM, Julia graduated with a doctoral degree in Food Science & Technology from the University of Florence. Her research focused on the role of emotions, personality traits, and sensory sensitivity in children’s food preferences as part of the EU-funded project “Edulia - Bringing down barriers to children’s healthy eating”.

 Julia holds a master’s degree in Human Nutrition and worked as a research assistant at the Department of Design & Consumer Behavior at the University of Copenhagen, where she conducted research on children’s food preferences and developed research-based teaching material within sensory science for primary schools. 

Julia on LinkedIn: https://www.linkedin.com/in/juliasick/

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Gern Huijberts is the global innovation portfolio manager at Cargill, with responsibility for businesses in Europe, the US, Brazil, West-Africa, and Asia-Pacific. In this position, he manages the global quality organization for food safety, quality assurance and quality control as well as regulatory affairs. 

In previous roles, he has worked at international food companies like Heineken, H.J. Heinz, and FrieslandCampina, in the fields of Research & Development and Quality Assurance. Throughout his career, he has always had a keen interest in sensory analyses, both as an active member in sensory panels as well as from a research perspective. He is very interested in artificial intelligence and machine learning for applications in the quality assurance of food products. 

Gern Huijberts holds an MSc degree in molecular biology from Wageningen University and a PhD in biochemistry from the University of Groningen in the Netherlands. He is married with two children and lives in Doorn near Utrecht in the Netherlands. In his free time, he likes to take long walks with his wife in the local national park and he plays guitar in a rock band. 

Gern on LinkedIn: https://nl.linkedin.com/in/gern-huijberts-84a7331 

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