Dr. Amy Lammert discusses her journey in the field of food science, focusing on sensory science and product development. She highlights the challenges of teaching product development in academia, the importance of collaboration between industry and education, and her personal experiences transitioning from industry roles to a professorship at Cal Poly.

We chat about the evolving nature of food science and the necessity of integrating sensory science into food education.Amy discusses her journey into sensory science, the development of the sensory program at Cal Poly, and the establishment of a new state-of-the-art sensory lab. She emphasizes the importance of practical experience in academia, the collaborative nature of her work with students, and the lab's role in facilitating industry partnerships for sensory testing. The conversation highlights the challenges and successes in building a sensory program that meets both educational and industry needs.

Lammert shares her passion for teaching food science and the importance of real-world experiences in education. She discusses the excitement of engaging students with industry partners, the need to adapt to changing consumer preferences, and the value of scrappiness in learning. The conversation highlights memorable moments in education, the role of passion in teaching, and the significance of trust in student-teacher relationships.

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