AigoraCast

Dr. Zata Vickers is a professor in the Department of Food Science and Nutrition at the University of Minnesota. Her research encompasses the spheres of sensory evaluation of foods and of food acceptability. She has focused her research on such topics as crispness, astringency, sensory-specific satiety, long term acceptability of foods, using food to improve mood, and methods research related to topics such as palate cleansers and odor mixtures. She directs the Sensory Center at the University of Minnesota that provides sensory testing services to researchers within the University and to other Universities and private businesses. She also teaches an introductory course in Food Science and courses about the sensory evaluation of foods.

LinkedIn: https://www.linkedin.com/in/zata-vickers-6915763/

University page: https://twin-cities.umn.edu/

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Originally from Iowa, Tiffany Pitra relocated to Yakima, Washington in 2010 where she immediately fell in love with the hop industry. Tiffany holds a B.A. from the University of Northern Iowa and in 2014, she completed the UC Davis Applied Sensory and Consumer Science Certificate while building her first raw materials sensory program. She continues to be very active in the ASBC Sensory Subcommittee, helping validate sensory methods and hosting workshops at annual meetings. At Yakima Chief Hops, she is fortunate to align her professional goals with personal interests as she is passionate about hop quality, sensory education, and volunteering in the wider Yakima community.

LinkedIn: https://www.linkedin.com/in/tiffany-pitra-3a98588a/

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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/

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Steve Keller is Sonic Strategy Director for Studio Resonate at Pandora. Prior to joining Pandora, Steve was the founder and CEO of iV, an audio consultancy based in Nashville that specialized in the strategy, content, research and management necessary for successful audio branding initiatives.

Steve is recognized as one of the foremost experts in the field of audio branding, actively engaged in projects that explore the power of sound to shape perceptions and influence behavior. Recent experiments include an examination of the relationship between sound and taste (conducted with Oxford's Crossmodal Research Laboratory), an exploration into the existence of audio archetypes (conducted with Goldsmiths University London) and demonstrating the effects of source bias on evaluations of music aesthetics and worth (conducted with The Technical University of Berlin). Steve is also a part of the think tank serving Chef Jozef Youssef's London based Kitchen Theory, lending his sonic expertise to the development of gastrophysics experiences for brands and consumers alike.

In addition to a degree in Psychology with a focus on research, social psychology and group dynamics, Steve has over 30 years of experience in the music industry as a producer, remixer, composer, independent label executive, music publisher and manager. Forever the student, he is the 2017 recipient of the iHeartMedia Scholarship for Leadership in Audio Innovation, and is currently completing an Executive MBA through the Berlin School of Creative Leadership, focused on how brands can more effectively measure and predict returns on audio investments.

Twitter: https://twitter.com/audioalchemist_

LinkedIn: https://www.linkedin.com/in/stevekeller1/

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Dr. Stella Salisu Hickman, currently Vice President Sensory & Insights at Brisan Group, has over 18 years of experience in the flavor and fragrance industry. Stella holds a Doctorate degree in Organization & Management, a Masters' degree in Biochemistry and a B.S. in Analytical Chemistry.

She started her career at IFF. From there her career led her to sensory management at Coca-Cola, to building a global sensory program at Martek/DSM Nutritional Products, and an international opportunity as Global Sensory Director at McCain Foods.

Stella's love for fragrance led her to pursue a role as Senior Director of Fragrance Development with Belle Aire Creations where she developed winning fragrances and created programs associating instrumental correlations with different scents.

Stella's strengths include building sensory programs, trained panels, facility infrastructure, insights that lead to product innovation, and correlating sensory findings to analytical instruments.

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

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Jonathan Million is an innovative and insightful technical research expert, with vast experience across product testing, sensory, and claims methodology creation. Curiosity makes him ask questions, and the search for solutions drives the innovative values that have built Blue Yonder. Jonathan loves working with teams who drive positive change by pushing boundaries, building eco-systems that deliver positive impact and innovate the path to lean, agile working systems that accelerate client journeys and brand growth.

LinkedIn: https://www.linkedin.com/in/jonathan-million-7a41b812/

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David Sime directs AR and VR activities for Oncor Reality and has led Digital Marketing, Video, Augmented and Virtual Reality projects across five countries and twenty-five distinct industries. With over 20 years' experience in demonstrating the quantifiable benefits of digital media in energy, hospitality, education and medicine, David works with Google, Scottish Enterprise and the CIM to apply emerging technology such as Virtual and Augmented Reality to meet new and existing organisational challenges.

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

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Dr. Christine Van Dongen is an experimental psychologist who has enjoyed an extensive career in the sensory evaluation field, helping companies make products that work for consumers. Her early career consisted of teaching experimental psychology at various universities and doing research in sensory, perceptual, and cognitive processes. Her career as a sensory professional has involved research on a variety of sensory questions such as discrimination methodologies, team tastings, and how sensory creates and delivers value. She actively contributes to various professional organizations such as ASTM, ISO and SSP to share best practices and standards in the sensory field. She is currently a Fellow at the University of Minnesota – Twin Cities working in the Sensory Center to create a bridge between the academic and the business world.

LinkedIn: https://www.linkedin.com/in/christine-van-dongen-90a2b012/

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Dr. Qian Janice Wang is an assistant professor of food science at Aarhus University. Her interdisciplinary research focuses on the role of the brain sensory system and its connection to flavour perception and eating behaviour, in order to gain a deeper understanding of why people eat what they do, and to encourage behaviour change for a healthier, more sustainable lifestyle. To achieve this goal, she works to develop new ways to evaluate the consumer experience - from opinion mining to virtual reality to biometric measurements.

Janice completed her PhD studies at Crossmodal Research Laboratory at the University of Oxford, and holds a master's degree from the MIT Media Lab. Her background spans computer science, interaction design, experimental psychology, and sensory science. She works with all food products but has a special interest and expertise in wine.

LinkedIn: https://www.linkedin.com/in/qian-janice-wang-bb8bb37a/

University page: https://pure.au.dk/portal/en/persons/qian-janice-wang(07232f11-92e3-4664-a680-cbcc492709a1).html

Homepage: http://www.qianjanicewang.com/

Twitter: @rbrainengineer

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

LinkedIn: https://www.linkedin.com/in/meghan-peltz-4a121514/

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