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
President / Chief Sensory Intelligence, Dragonfly SCI, Inc.
Rebecca N. Bleibaum
President / Chief Sensory Intelligence, Dragonfly SCI, Inc.
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
Director, Research Essentials, Dragonfly SCI, Inc.
Anna Leachman
Director, Research Essentials, Dragonfly SCI, Inc.
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.
IFT Sci Dish Host: Bruce Perkin
Principal Scientist, Robust Food Solutions LLC
IFT Sci Dish Host: Bruce Perkin
Principal Scientist, Robust Food Solutions LLC
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.
Recent Sci Dish Episodes
EP 23: DEI’s Role in Supporting a Sustainable Food Ecosystem
Discover how Ingredion leverages diversity, equity and inclusion (DEI), supplier diversity and well-being, pipeline programs, and community-driven initiatives to drive innovative solutions within their organization, helping create a more accessible, safer, and sustainable global food system for everyone.
EP 22: Plastic on Your Plate: Exploring the Effects of Micro & Nano Plastics on our Health and Food
Plastics have been a popular choice for food packaging for a considerable time, but the resulting accumulation of non-biodegradable plastic waste has caused growing concern about its detrimental effects on both the environment and human health.
EP 21: Sensory Science Series - “Fast & Early” - An approachable path to the valuable consumer voice - Part 2
This is the second podcast in a Sensory Sciences series in collaboration with the Sensory & Consumer Sciences Division.
EP 20: Sensory Science Series - “Culinary Quantitative Description Analysis QDA” – New data from an old tool - Part 1
This podcast is the first episode in a Sensory Sciences series in collaboration with the Sensory & Consumer Sciences Division.
EP 19: Bird Flu - Sorting Fact from Fiction
Bird Flu is a term that is used to describe the highly pathogenic avian influenza (HPAI).
Latest News
A Stellar Startup
R&D Chefs Chrissy Camba and Emily Knapp discuss the ins and outs of starting a granola company—from product development challenges to plans for scaling up.
Is There a Soy and Breast Cancer Connection
This article presents a look at the scientific evidence surrounding the relationship between breast cancer and soy consumption.
Polishing Up Dairy's Health Halo
In this digital exclusive article, the author shares how dairy products formulated to address consumers’ health concerns and negative perceptions of the category are proliferating.
Food Technology
Food Technology is the leading publication addressing all facets of food science and technology. Its in-depth and balanced coverage includes the latest research developments, industry news, consumer product innovations, and professional opportunities.
September Content Spotlight: Food Safety
Stay up to date on the latest food safety topics and trends with IFT's featured resources, from blogs to peer-reviewed articles to on-demand learning.
Digital Exclusives
Embracing the Accidental Food Scientist
Julie Emsing Mann discusses her career path and the importance of educating students about careers in food science.
When Career Paths Get Bumpy: Black, Gay, and Female Professionals Share Their Stories
IFT Career Path Survey respondents offer candid commentary on the impact of race, sexual orientation, and gender on career progression.
Tackling Talent Acquisition
Managers seeking to fill a job opening in the current competitive environment need to remember that market conditions have changed over the past two years and traditional hiring approaches don’t necessarily apply. Recruiters have some advice.
Diversity, Equity, and Inclusion are More than Buzzwords
When it comes to diversity, equity, and inclusion, actions speak louder than words, according to the panelists who participated in a Business FIRST session on the first day of IFT FIRST.