Diálogos Sensoriales

Bleibaum has over 35 years of experience in applied sensory and consumer research. In 2016, she was awarded the prestigious UC Davis Extension Outstanding Service Award for her contributions to the continuing education program. Bleibaum is co-author of Sensory Evaluation Practices, Fifth Edition (2021), Editor of ASTM International Manual 13, Descriptive Analysis Testing, Second Edition (2020), A Practical Guide to Comparative Advertising: Dare-to-Compare (2018), written with leading sensory claims attorneys, among other textbook chapters on sensory and consumer science. She is the past Chair for ASTM E-18 on Sensory Evaluation, past E-18 chair on Communication and Training, 2010 Society of Sensory Professionals (SSP) Conference Chair, past Secretary of SSP, Professional member of IFT, and the IFT Sensory and Consumer Sciences Division. She regularly participates at the Pangborn Symposium, the premier event for sensory science professionals. Bleibaum earned her B.S. from U.C. Davis and her M.A. in Physiological Psychology and Psychophysics from Washington University. Her goal is to teach the fundamentals of sensory and consumer science to entrepreneurial spirited teams to help them become more successful in the marketplace. In 2023, Dragonflyght(R) Research Essential test kits were launched. These are easy-to-use handbooks and workbooks, to gain real feedback from your consumers. It has been featured in podcasts from the Insitute of Food Technologists and the European Sensory Network, and presented at the Society of Sensory Professionals, available in ISSUU.

Dr. Benoît Rousseau is Senior Vice President at The Institute for Perception. Benoît received his food engineering degree from AgroParisTech in Paris, France and holds a PhD in sensory science and psychophysics from the University of California, Davis. He has over 25 years of experience in managing projects in the field of sensory and consumer science, actively working with clients in the US, Asia, Latin America, and Europe. His theoretical and experimental research has led to numerous journal articles as well as several book chapters. Dr. Rousseau regularly teaches short courses and seminars, where his user-friendly communication style of traditional and more advanced scientific topics to small and large audiences is appreciated. He is also involved in academic instruction, which includes an adjunct professorship at The Ohio State University, OH, and a visiting professor position at Chuo University in Japan.

marketing de alimentos & sensorial, así como en el diseño de sonido y experiencias multisensoriales. 

Además de su labor académica, Felipe colabora frecuentemente con los sectores público y privado a través de consultorías. Su investigación ha sido destacada en más de una ocasión por medios internacionales de renombre, como The Guardian, Washington Post, BBC Focus y Vice. Le encanta la fiesta y cocinar, pero siempre con buena música.

Química por la Universidad de la República (Udelar, Uruguay). Integra el grupo

de investigación Sensometría y Ciencia del Consumidor de la Facultad de Química

de la Udelar desde 2011, y el núcleo interdisciplinario “Alimentación y

Bienestar” desde 2012.

Formerly President, Tragon Corp (ret), 1974-2007; Dept. Chair, Food and Agricultural Sciences, Research Institute at Stanford University (SRI) 1962 – 1974.

Mentor/Advisor Graduate School of Business, Stanford University

1963-65. Project team for the food and food delivery system for the Apollo Moon Mission.

1964. Member of J.F. Kennedy’s “Alianza para Progresso” program on techno- economic development in Peru.

B.Sci and M.Sci. in Food Sci & Technol, Univ. of Massachusetts, 1951 and 1958; Ph.D. Nutrition, Univ. of California, Davis, 1962.

US Army, 1955-57 (AFFE-Korea).

150 publications, numerous book chapters, invited talks and co-author “Sensory Evaluation Practices", Elsevier/Academic Press, 5th ed. in prepn.

IFT: President, 2004-2005, Board of Directors, 1994-1997; co-founder and past-Chair, Sensory and Consumer Sciences Division; past- Chair, Marketing & Management Division, Executive Committee, International Division; numerous other Committees and Task Forces.

Currently serves as member coordinator for IFT and CIFST (China).

Scientific Editor Journal of Food Science (Sensory Evaluation and Quality); Editorial Board for China’s Global Food Industry and related publications.

Past Chair, Leadership Board, Department of Food Sci. & and Technol., U. of California, Davis; member, Advisory Board, Department of Food Sci., Univ. of Massachusetts.

Chair, Sensory Sciences Scholarship Fund.