AigoraCast

Dr. Nick Zacharov is a lead technologist at FORCE Technology, SenseLab, Denmark. With an academic background in electroacoustics, acoustics, and signal processing, Nick has broad industrial experience in the audio profession. Having held engineering and managerial posts at Nokia and Genelec, Nick co-founded FORCE Technologies SenseLab in 2007, providing world-class listening tests and sensory evaluation services to the audio community.

He holds several audio patents and has more than 90 major publications to his name. Nick is the co-author of "Perceptual Audio Evaluation – theory, method and application", and editor of the book "Sensory Evaluation of Sound", both acknowledged textbooks in the field.

LinkedIn: https://fi.linkedin.com/in/nick-zacharov

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Professor Charles Spence is a world-famous experimental psychologist with a specialization in neuroscience-inspired multisensory design. He has worked with many of the world's largest companies across the globe since establishing the Crossmodal Research Laboratory (CRL) at the Department of Experimental Psychology, at Oxford University in 1997. Prof. Spence has published over 1,000 academic articles and edited or authored 15 books including, in 2014, the Prose prize-winning "The perfect meal", and the international bestseller "Gastrophysics: The new science of eating" (2017; Penguin Viking) – winner of the 2019 Le Grand Prix de la Culture Gastronomique from Académie Internationale de la Gastronomie. His much-anticipated new book Sensehacking was published in 2021.

Much of Prof. Spence's work focuses on the design of enhanced multisensory food and drink experiences, through collaborations with chefs, baristas, mixologists, chocolatiers, perfumers, and the food and beverage, and flavour and fragrance industries. Prof. Spence has worked extensively in the world of multisensory experiential wine and coffee and has also worked extensively on the question of how technology will transform our dining/drinking experiences in the future.

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

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Yizhou Ma is a PhD candidate at Wageningen University in the Netherlands. His PhD research focuses on the adaptive control of 3D food printing. In the past, Yizhou worked as a R&D scientist at Gastrograph AI and obtained his bachelor's and master's degrees in food science. His professional pursuits center around data-driven research and sustainable system design for food productions. He is also the co-host of the podcast "Food in the Hood," where Yizhou and his friend Amanda Sia discuss the science of food, its current practice, education, and future development.

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

3-D Printed Pasta: https://www.youtube.com/watch?v=OvREyWTbqMc

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Liz Glenn is a Sr. Sensory Scientist in the Consumer Product Intelligence Team at Land O'Lakes, Inc. The team's mission is to translate human perception and consumer insights into product experiences that delight consumers. Liz leads product guidance research for both innovation and established products for the butter & spreads business. Working for a farmer-owned food & agriculture cooperative celebrating its 100th year presents intriguing product development challenges—how do you improve upon butter? A born foodie and lover of people, Liz revels in the intersection of applied science, statistics, psychology, and food research. Sensory Science is the perfect blend of all four!

Liz has an MS in Psychometrics & Quantitative Psychology, a BS in Environmental Studies, and a Post-Baccalaureate Certification in Forensic Science.

LinkedIn: https://www.linkedin.com/in/liz-glenn-75758168

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In the 90s we had Marco Pierre White and Gordon Ramsey usher in the era of the shouty, angry, passionate celebrity chefs. By the early 2000s, Ferran Adria and Heston Blumenthal brought about a change in the way we look at fine dining experiences and culinary creativity. And to date, their disciples (the top restaurants in the world) continue to expand upon their work.

So what is the future? What is the next leap forward in Gastronomy?

A chef who believes in "improving global wellbeing through innovations in gastronomy." A chef who will change the way we eat. A chef who after working his way up in Michelin star restaurants has spent close to a decade collaborating with some of the UK's leading scientists and academic institutions on understanding our multisensory relationship with food and its functional role in our health and wellbeing. Introducing Chef Jozef Youssef, founder of Kitchen Theory.

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

Kitchen Theory: https://kitchen-theory.com/

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Martin Kern holds a PhD in agricultural science, is a certified enologist, and has been a Managing Director of SAM International since 2005. Today, SAM is a member of Eurofins Scientific with more than 15 of its own facilities, where it forms an International Business Line providing Sensory and Consumer Research to its customers worldwide with a global network of about 120 partners in more than 65 countries.

Martin provides valuable consulting in the Fast Moving Consumer Goods industry, Food and Non-Food, supporting product success through consumer satisfaction. Together with his team, Martin has developed new methods and approaches and contributed to the further development of Sensory and Consumer Science. Some examples of his work include the Ideal Sensory Trajectory, Context Setting Research, and Value Scoring. Martin is also a member of the management board of the European Sensory Network.

"It all started with learning how to make good wine: my professional background is in wine making and enology. Today I am passionate about professional Sensory and Consumer Research. I take great pride in being the voice of the consumer, listening to and understanding them, translating findings into "actionable intelligence" for the "Fast Moving Consumer Goods-Industry." Martin Kern

LinkedIn: https://www.linkedin.com/in/martin-kern-289ab416/

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Nazimah Hamid is a Professor of Food Science at Auckland University of Technology. Her research encompasses how processing techniques can influence physical, chemical, and flavour qualities of food. Her expertise in sensory and flavour science uses a combination of sensory and instrumental flavour analysis to examine and predict the relationships between food composition, sensory perception, and flavour of a variety of processed and minimally processed foods. She has worked with a variety of foods - from sea urchin roe, black foot abalone, clams, apricots, and cherries in New Zealand to 'Durian' (commonly referred to as the King of Fruits) and jackfruit in Malaysia, and earlier raspberries in Scotland. She also researches the role of auditory cues on flavour and the consumer perception of food.

University Website: https://www.aut.ac.nz/

LinkedIn: https://www.linkedin.com/in/nazimah-hamid-48532038/

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Lori Rothman is the owner of Lori Rothman Consulting, where she helps companies develop consumer-preferred products and packages. She has a B.S. from Cornell University in Nutritional Science and a M.S. from the University of California, Davis in Food Science. Lori is also an adjunct instructor in Sensory Evaluation at Dominican University, in River Forest, IL.

Lori is a Food Scientist and an experienced professional in the areas of Consumer Science and Sensory Evaluation, specializing in consumer products and packaging. Lori is known for leveraging consumer and sensory insights to drive product innovation and business growth. Her experience includes strategy development, department creation and staffing, sensory facility/infrastructure, cross-functional and cross-country relationship building, budgeting, and delivering business-relevant results.

Lori has over 30 years of experience, with successful roles in Consumer and Sensory Science management and technical leadership for consumer packaged goods companies. She is credited with two Packaging Design Patents and a Trade secret, as well as the Charles M. Dudley Medal for ASTM publications that have impacted their field. In 2018, Lori produced a webinar 'Getting Maximum Impact from your Sensory/Consumer Science Team' in conjunction with the Kraft Alumni Network, and in 2020 a webinar 'Sensory Science and the Research Chef' for the Research Chefs Association.

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

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Trey Sanders, RD and certified food scientist, is a Research and Development Manager for Bulletproof 360. Trey graduated with undergraduate degrees in sensory science and dietetics before completing his master's in Food Product Development, Modification & Acceptability. He has spent the last 10 years integrating sensory science and nutrition into product development, including roles at Wonderful Pistachios & Almonds and Continental Mills. Trey's previous sensory experience has included employee panel program development, consumer field testing and analysis, panel training, and external consumer coordination through focus groups and central location testing. His current role involves overseeing all aspects of the sensory program and guiding the strategic use of its principles to drive positive business outcomes.

LinkedIn: https://www.linkedin.com/in/trey-sanders-ms-rd-cfs-604a8113/

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Dr. John Prescott is director of TasteMatters Research & Consulting, and author of Taste Matters: Why We Like The Foods We Do. Since 2014, he has also been a Visiting Professor at the University of Florence, Italy, where he has been an external adviser to, and collaborator on, the multi-centre Italian Taste project. John has a conjoint professorial appointment in the psychology department of the University of Newcastle (Australia).

John has extensive experience teaching full and short courses in sensory/consumer science and in psychology topics related to perception, cognition, and learning.

John has more than 120 scientific publications in areas such as genetic variations in taste perception, cross-cultural chemosensory perceptions and preferences, flavour perception, food preferences, odour learning and memory, and emotions. John is past President and Secretary of the Australasian Association for Chemosensory Science. He is the current editor of Food Quality and Preference, and also serves on the editorial board of Chemosensory Perception.

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

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