Host Bruce Perkin and guest speakers Becky Bleibaum and Anna Leachman will be discussing tools to get rapid and reliable consumer feedback on products. This conversation highlights the advantages of consumer research, what consumer acceptance is and why it is important, how tight timelines and budgets impact outcomes, and more.
Speakers:
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.
Anna Leachman earned her bachelor’s in Food Science at University of California, Davis. She also earned a Master of Science degree in Food Science with a focus in Sensory Science from University of California, Davis as well. Anna has had a wide breadth of experience with companies of all sizes in both consulting and developing and leading sensory programs. She is currently the Director of Research Essentials at Dragonfly SCI.
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.
This is the second podcast in a Sensory Sciences series in collaboration with the Sensory & Consumer Sciences Division.
This podcast is the first episode in a Sensory Sciences series in collaboration with the Sensory & Consumer Sciences Division.
Bird Flu is a term that is used to describe the highly pathogenic avian influenza (HPAI).
Animal agriculture's impact on climate change can be addressed through sustainable food alternatives.
Ancient grains have become a buzzword in the food and nutrition industries – and there's a reason that humankind has cultivated and utilized these grains for centuries.
Single-origin cacao beans, innovative inclusions, and more sophisticated connoisseurship characterize today’s craft chocolate market.
Organic and regenerative agriculture aren’t the same, but advances in organic may pave the way for broader adoption of regenerative practices.
A look at how Danone’s partnership with a California farm promotes regenerative agriculture.
Eleven commodity-specific educational segments are now available to assist the food industry in understanding the agency's final rule and the steps they need to take next.
IFT's Science and Policy Initiatives team identifies challenges with the agency's proposed claims for which foods merit the label "healthy."
Single-origin cacao beans, innovative inclusions, and more sophisticated connoisseurship characterize today’s craft chocolate market.
Leading meat companies are venturing into the plant-based category via investment in startups and by developing their own new alt-meat products and also via the development of hybrid meat/alt-meat offerings.
The success of the plant-based dairy category suggests what’s possible for alt-meat makers if they can overcome current market challenges.
Consumer misunderstanding around “best by” dates contributes to food waste, experts agree. Retail practices, manufacturers’ decisions, and lack of regulations aren’t helping.