As many companies are often looking for a competitive advantage to improve product success, it is critical that sensory scientists become an integrated part of the conversation. Sensory evaluation can help predict product success when implemented appropriately. This podcast will help listeners understand the value of sensory science and how it can help their organizations succeed. It will also help sensory and other food professionals better position themselves to contribute to product success as members of cross functional teams.
As an energetic and innovative leader, Chow-Ming leads sensory and consumer research for the vegetable seed business at Bayer Crop Science. Responsible for long term flavor research and new product introduction, Chow-Ming’s team is focused on consumer acceptance/ attitudes and buying behaviors. His work influences fruit and vegetable breeding for better flavor, and ultimately improving produce consumption for better life.
Sensation Research is a research company focused on utilizing sensory and consumer insights to guide successful product development. Cindy’s past experience includes: Sr. V.P. at JRA/Blueberry, Global Head of Sensory & Consumer Research at Givaudan, and IFT Past Chair of the Sensory and Consumer Sciences Division.
Bruce Perkin is the principal scientist and operator of Robust Food Solutions LLC, a food science-based consultancy that has operated since 2017, providing strategic advice and hands on support to food businesses in the areas of quality systems and food safety, innovation, product development, and organizational design.
Bruce is a Certified Food Scientist, a Certified HACCP practitioner, and is a Certified Manager of Quality and Organizational Excellence through the American Society for Quality. He is also a Preventative Controls Qualified Individual under the FSMA regulations. He has completed Food Defense training through the FDA and the FSPCA. Bruce is a past Chairperson of the Dallas /Fort Worth chapter of IFT, and also a past Chair of the Food Service Division of IFT. In addition, Bruce is a part time Adjunct Professor at Texas Womens’ University teaching NPD, Food Science and Food Safety to Culinology students.