Diálogos Sensoriales

Diálogos Sensoriales

By MBSense / Iván MéndezBusinessCareers
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Diálogos Sensoriales episodes

  • Capítulo 52: Vladimir Vietoris nos comparte su historia sensorial desde Eslovaquia (EN).

    Vladimir Vietoris activity

    YCombinator alumni (2020+)
    SNAS Principal Assessor (ISO/IEC 17024:2012) (2021+)
    Chair of Slovak Society of Food Science (2017+) - knowledge of NGO management.
    SNAS Assessor (ISO/IEC 17024:2012) (2016+)
    SNAS Expert (ISO/IEC 17024:2012) (2015+)
    Associate Professor (2016+)
    CAB Quality Manager EF Food Testing Slovakia (2013+)
    Head of Sensory Lab/ Artificial Perception Lab of Slovak University of Agriculture (SUA), Nitra (2007+)
    Sensory Methodologist (2002+)
    Consumer Science Researcher (2002+)
    ECDL Certificate,
    20 years panel leader/recruiter experience,
    R and sensory software advanced user
    Ethereum Solidity and blockchain auditor

    47 min
  • Capítulo 51: Karen Graves y su pasión por la evaluación sensorial (EN).

    Karen Graves is an experienced leader who manages teams with the head and the heart. Excels at envisioning department strategy and managing teams to execute against it. Technical background includes 18 years combined CPG and Ingredient experience in US and International consumer and sensory research. Passionate about integrating consumer understanding with the sensory experience to drive insights and top line growth.

    29 min
  • Capítulo 50. Silvia Dutcosky nos comparte su historia sensorial desde Brasil (pt)

    Engenheira Química com mais de 30 anos de experiência na área de desenvolvimento de produtos e processos para a indústria. Especialista em ciência sensorial e do consumidor pela Universidade de Davis (Califórnia-EUA). Doutorado (UEL-2004) e Pós Doutorado (UFPR-2014) na área de gestão da inovação – estudo do retorno do investimento com os resultados de pesquisas sensoriais com consumidores. Gerenciou equipes de P&D e projetos de inovação. Autora do livro ANÁLISE SENSORIAL DE ALIMENTOS. Coordenadora da Comissão Especial de Análise Sensorial ABNT CEE 174.

    52 min
  • Capítulo 49. Martín Talavera nos comparte su historia sensorial desde Kansas State (ES).

    Martin J. Talavera, Ph.D., is an associate professor of sensory analysis and consumer behavior in the department of food, nutrition, dietetics and health at K-State.He conducts sensory analysis research in the Sensory and Consumer Research Center at K-State Olathe — preceded by the internationally recognized Sensory Analysis Center in the College of Health and Human Sciences. He instructs various on-campus and distance classes at K-State Olathe and the Manhattan campuses.Talavera has more than seven years of industry experience, having worked for research and consumer product companies such as Mary Kay Inc., Peryam and Kroll Research and PepsiCo Inc. providing expertise on a broad range of sensory and consumer methodologies as a member of the research and development group.Talavera is a member of the Society of Sensory Professionals and the Institute of Food Technologists, where he served as chair of the Sensory and Consumer Science Division for the 2020-2021 period. Talavera has published several studies in various scientific journals, a book chapter and has given many guest lectures. He also is fluent in Spanish and is originally from Arequipa, Peru.Doctorate in sensory science from Kansas State UniversityMaster's degree in food science from Kansas State UniversityCertificate in applied statistics from Kansas State UniversityBachelor's degree in agro-industrial engineering from Universidad San Ignacio de Loyola University in Lima, Peru.

    48 min
  • Capítulo 48. Eric Martínez nos comparte su historia y punto de vista en la calidad sensorial (ES).

    Eric Martínez es Químico Farmacéutico Biólogo egresado de la Facultad de Química de la Universidad nacional Autónoma de México (UNAM), graduado con mención honorífica en 1980.
    Acreditó el curso FS&T 107 con la Dra. Rose Marie Pangborn en la Universidad de Davis, California (USA) en 1983 y cursó la Especialidad de Estadística Aplicada en el Instituto de Investigaciones Aplicadas y Sistemas (IIMAS) de la UNAM en 1985. Ha recibido capacitación por parte de la compañía Tragon Corporation (USA) con relación directa del Dr. Herbert Stone y el Sr. Joel Sidel con quienes ha organizado cursos y conferencias en México.
    Desde 1984 ha trabajado como consultor para la industria en general ofreciendo capacitación y asesoría en temas de Evaluación Sensorial, Estadística y Análisis de Datos para diferentes compañías alimentarias y de bebidas nacionales e internacionales, así como farmacéuticas, químicas, y metal-mecánicas, entre otras. También ha diseñado, supervisado y analizado estudios con consumidores, descriptivos y de control sensorial de calidad tanto para clientes nacionales como internacionales.
    Lugares donde se puede conseguir el libro:
    • https://www.editorialacribia.com/libro/control-sensorial-de-calidad-bajo-la-metodologia-de-apego-global-a-especificaciones-age_140701/
    • Libros de la Parra (Guadalajara): Tels: 333.121.4365 y 333.822.8305 ATN: Sra. Lucía de la Parrra, [email protected]
    • RGS libros (CDMX): rgslibros.com, Tels: 555.515.2922 y 555.516.4261
    ATN: Sr. Fernando Medina Sandín, [email protected]
    • Y con el autor: Eric V. Martínez [email protected]

    1 hr 3 min
  • Capítulo 47. Lauren Rogers habla de su vivencia sensorial dese Reino Unido. (EN)

    Lauren Rogers is a freelance sensory science consultant living in the beautiful Staffordshire Peak District in the UK. Lauren fell in love with sensory science in the early 90s when she worked for Dalgety Plc, a food ingredients company. Lauren is particularly interested in the sensory, consumer and emotional attributes of brands; sensory shelf-life; panel performance; and sensory claim substantiation - for food, as well as home and personal care products.

    45 min

About Diálogos Sensoriales

From the publisher's feed

Una visión diferente de la ciencia sensorial, más allá de los libros e información que encuentras; entrevistamos a gente profesional y apasionada para que nos comparta su experiencia al trabajar con…