Pascal Schlich is a Director of Research with the INRA. He is currently the head of the ChemoSens platform at the Center for Taste and Feeding Science (CSGA) in Dijon, France. Dr. Schlich is a statistician by trade who develop innovative methods for the collection and the analysis of sensory data. His early work on difference testing, panel performances and preference mapping contributed to launch the Sensometrics Society. In the last ten years, he introduced the Temporal Dominance of Sensations method, developed sensory databases and coordinated consumer research on sensory education and preferences toward fat, salt and sweet sensations. Pascal also teaches statistics in several universities and provides the food and wine industries with consultancy.

In this episode of Diálogos Sensoriales, we talked with Dr. Sara Spinelli, who is an Associate Professor at the Department of Agricultural, Food, Environmental and Forestry Sciences at the University of Florence, where they teach sensory and consumer science. They also hold the qualification of Full Professor in Food Science and Technology (National Scientific Qualification | Abilitazione Scientifica Nazionale: valid from 12/05/2021 to 12/05/2030).After receiving a doctorate from the University of Bologna, they continued post-doctoral studies in the field of sensory sciences, first at the University of Bologna and subsequently in Florence. During this time, they conducted extensive research on individual differences in food preferences at SensoryLab.

Interdisciplinary researcher with a strong interest in the interface between sensory perception and consumer behaviour. Her research focuses on the exploration of new ways to understand food perception, preferences, and motivations. Co-authored the book “The perfect meal: The multisensory science of food and dining” and co-edited "Multisensory flavor perception : From fundamental neuroscience through to the marketplace".

Member of the Editorial Board of the journals Food Quality and Preference, and Appetite, the Vice-Chair the European Sensory Science Society (E3S), and a member of the Research Committee of the European Sensory Network (ESN).

Join us for this conversation with Helene on how sensory science has changed her life, and hear about her experience as a researcher and as a co-chair of Pangborn.

Proven global leadership in building strategic cross-functional partnerships to advance change, deliver innovation, and protect product quality. Demonstrated success in attracting, developing, and retaining superior talent. Respected for being a flexible, resilient, optimistic, and confident leader who empowers a culture of learning and experimentation. Over 25 years of experience in Sensory Science, Consumer Guidance, In Market Experimentation, Validation Testing, Quality Control, Product Development, Shelf-life, and Product Performance, with over 10 years building and leading global cross functional teams.

Amanda Dupas is a Senior Researcher in Sensory & Consumer Science with a strong background in food chemistry and sensory analysis. She holds a PhD from the University of Padua and is also a certified Wine Sommelier. Her expertise lies in understanding consumer perceptions, preferences, and emotional responses to various food and beverage products, with a particular focus on wine. She actively engages in projects that aim to connect consumer insights with product development and innovation within the industry.

El Profesor Edgard Chambers IV, reconocido internacionalmente por su vasta experiencia e impacto en la comprensión de cómo percibimos y respondemos a los productos. Como Director del Centro de Análisis Sensorial de la Universidad Estatal de Kansas y Distinguished Professor en la misma institución, el Dr. Chambers ha dedicado su carrera a desentrañar los complejos mecanismos detrás de nuestras preferencias sensoriales, especialmente en la alimentación.Con una sólida formación que incluye un doctorado en Análisis Sensorial, el Profesor Chambers aporta una perspectiva única, combinando años de experiencia en la industria (incluyendo su rol como Gerente de Análisis Sensorial y Estadístico en Seven-Up Company) con una prolífica trayectoria académica. Ha sido galardonado con el prestigioso Premio David R. Peryam, el reconocimiento más alto en su campo, y es un miembro activo y líder en organizaciones clave como la Society of Sensory Professionals y la División Sensorial de ASTM International.Su investigación abarca desde el desarrollo de léxicos sensoriales para diversos alimentos (como el café y los hongos) hasta el estudio de la percepción del consumidor, la seguridad alimentaria y la influencia de factores culturales en las elecciones alimentarias. Es editor en jefe de la revista "Journal of Sensory Studies" y ha sido delegado de EE. UU. ante el comité de Evaluación Sensorial de la ISO (Organización Internacional de Normalización) durante más de 20 años.Edgard Chambers IV es un pionero en la ciencia sensorial, cuya visión y trabajo han sido fundamentales para comprender cómo nuestros sentidos interactúan con el mundo que nos rodea, impulsando la innovación en el desarrollo de productos y la satisfacción del consumidor. Su profundo conocimiento y su capacidad para traducir la ciencia compleja en aplicaciones prácticas lo convierten en un invitado excepcional para explorar el fascinante universo de los diálogos sensoriales.

Lisa Beck is a consumer and sensory insights professional with over 25 years’ experience, 15 with a major consumer package goods company and 10 years consulting withsensory and consumer insight professionals around the world.
Provides strategic consulting and support to companies through actionable consumer research. Routinely consults with clients on testing methodologies and study designs in the Fragrance, Flavor, Cosmetics, Personal Care, HouseholdCare, Food and Beverage industries.
A consumer products professional with experience in the areas of product development, marketing, sensory and consumer insights. A skilled meeting facilitator, RIVA trained focus group moderator, and a member of QRCA (Qualitative Research Consultants Association).

Dr. Isabelle Lesschaeve, a sensory scientist with over 30 years of experience, founded InnoVinum to help wine professionals cultivate deeper relationships with their consumers through enhanced sensory tasting. InnoVinum provides education in sensory science to both professionals and enthusiasts and partners with wine businesses to utilize robust sensory data to inform their development and marketing activities.. Dr. Lesschaeve holds a Ph.D. in Food Science, specializing in Sensory Science, from the University of Burgundy, France. She has authored or co-authored over 50 peer-reviewed articles and book chapters and has been a guest speaker at international wine symposiums. She is also the VP of Scholarships for the American Wine Society Educational Foundation's Board of Trustees.Isabelle resides in Atlanta, GA, with her husband, Patrick, and their dog, Levi.Website: https://www.innovinum.comLinkedIn: http://www.linkedin.com/in/isabellelesschaeveFree sensory Tasting guide: https://link.innovinum.com/tasting-guide-liWine Aroma Wheel: https://www.winearomawheel.com

Ms in Food Science from AgroParisTech (France). Over 25 years of experience as a sensory scientist including over 22 years in the wine industry. Founding member of the sensory program at Gallo (USA). Currently Principal in the Product Insights & Sensory Operations group of Gallo. Lead training and style communication programs, and coach & develop junior staff.