Sensory Science Series - “Fast & Early” - An approachable path to the valuable consumer voice - Part 2

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.

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.

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.

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.