AigoraCast

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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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.linkedin.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

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.linkedin.com/in/stanknoops/

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

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.linkedin.com/in/lageat/

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

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.linkedin.com/in/schultzali/

Twitter: @newbelgium

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

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.linkedin.com/in/curtis-luckett-5b4899126/

Twitter: @crluckett

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

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.linkedin.com/in/cronanmcnamara/

Clare's LinkedIn: https://www.linkedin.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

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

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

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