Sensory Science Series - “Culinary Quantitative Description Analysis QDA” – New data from an old tool - Part 1

Join host Bruce Perkin and speakers Becky Bleibaum and Heather Thomas as they discuss Quantitative Description Analysis (QDA.) QDA is a sensory tool that was developed in the mid-1970s to correct perceived problems with flavor profile analysis. During this conversation, the speakers will be covering what QDA is and how it works, QDA strengths compared to other tools, taking QDA into a new space, making sure consumer voices are not lost when using culinary professionals and more.

Guests

Rebecca N. Bleibaum is the president and chief of sensory intelligence at Dragonfly SCI. She has over 30 years of experience in applying sensory and consumer research with major multinational businesses. She is a co-developer and instructor of UC Davis Extension’s popular and long running Applied Sensory & Consumer Science course.

Heather Thomas was a key member of Tragon Corporation from 1989 to 2017. As their Vice President of Research and Analysis, she played an integral part in the development of product optimization methods, segmentation analyses, and advanced multivariate analysis and modeling techniques. Her extensive experience with experimental design and choice-based modeling has helped guide multinational companies to create products that appeal to consumers. As the developer of the Maximizer, she has created an operational predictive tool that integrates sensory, consumer, and instrumental measurements to guide product development and marketing groups.

Host

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.