|
|
Expert in Food Sensory Science, Food Acceptability, Food Texture, Satiety, Food Choice, consumption
Available for your Consulting and Expert Witness Needs
|
|
|
|
Summary of Expertise:
|
Listed with other top experts in: |
|
FOOD SENSORY SCIENCE; FOOD SENSORY TESTING. For the past 30 years, Expert has taught and researched aspects of sensory analysis of foods. Part of this time was devoted to studying food textures, specifically crispness, crunchiness, and viscosity. More recently she has focused on studying food acceptability. During a year-long sabbatical at the Pillsbury Company, she designed numerous studies to examine consumer responses to food products - often relating consumer preference to information obtained from descriptive analysis and/or specific factors in an experimental design. Her statistical expertise in regression analysis, experimental design, and multivariate statistics, as well as her experience using SAS and XLSTAT have been invaluable in designing, analyzing, and interpreting these studies. She currently pursues a range of research topics relating to food acceptability including sensory specific satiety (the change in preference for a food produced by eating that food), food consumption, measuring consumer trade offs between the sensory qualities of foods and other attributes such as price or health claims, and determining the attributes of a food product associated with consumer preference.
|
|
|
Expert has taught short courses as well as regular University courses on Sensory evaluation of food for the past 30 years. Her research has involved studying sensory testing methodology, food textures (specifically crispness, crunchiness, astringency, and mouth coating), perception of odor mixtures, long term acceptability, sensory specific satiety, cheese flavor, thickened liquids, etc.
|
|
|
|
|
Show Secondary and Basic Areas of Expertise | Localities:
Expert may consult nationally and internationally, and is also local to the following cities: Minneapolis, Minnesota;
Saint Paul, Minnesota;
Rochester, Minnesota;
Burnsville, Minnesota;
Saint Cloud, Minnesota;
Eden Prairie, Minnesota;
Minnetonka, Minnesota;
and Eau Claire, Wisconsin.
|
| Year |
|
Degree |
|
Subject |
|
Institution |
|
|
1975
|
|
PhD
|
|
Food Science
|
|
Cornell University
|
|
|
1972
|
|
BS
|
|
Food Science & Technology
|
|
Oregon State University
|
|
|
1972
|
|
BS
|
|
Food Science & Technology
|
|
Massey University, New Zealand
|
|
| Years |
|
Employer |
|
Department |
|
Title |
|
|
1981 to
|
|
(Undisclosed University)
|
|
Department of Food Science and Nutrition
|
|
Associate Professor
|
|
|
1975 to 1981
|
|
(Undisclosed University)
|
|
Department of Food Science and Nutrition
|
|
Assistant Professor
|
|
| Selected Consulting Examples: |
-
Expert has consulted with over 25 companies over the past 20 years including General Mills, Pillsbury, Proctor & Gamble, Nestle and Tropicana.
|
|
Recent Client Requests:
|
-
Food science expert flavor profile for consulting on Flavor Profile enhancement.
-
Expert in food texture for consulting on on active project.
-
Food science expert to assist with cost comparison for delivery system.
-
Expert for consulting on January 30th Event.
-
Scent expert for consulting on linking knowledge of taste to generating ideas for scent.
|
|
Click the green button above to contact
Expert for a free initial screening call regarding your expert consulting needs.
Expert is available for consulting to corporate, legal and government clients.
Remember, your initial screening call to speak with
Expert is free.
|
|
Recent Litigation Client Requests:
|
-
Expert witness on taste and sweetness for consulting on evaluate sensory contribution to final product from components.
|
|
Click the green button above to contact
Expert for a free initial screening call regarding expert testimony,
litigation consulting and support, forensic services, or any related expert witness services.
A few litigation needs include product liability, personal injury, economic loss, intellectual property
(patent, trademark, trade secret, copyright), and insurance matters. Remember, your initial screening
call to speak with
Expert is free.
|
| International Experience: |
 |
| Years |
|
Country / Region |
|
Summary |
|
1984 to 1985
|
|
Rwanda
|
|
Part of an AID sponsored study of beans. She set up sensory tests for a storage study of dried beans.
|
| Language Skills: |
|
| Foreign Language |
|
Description |
|
Spanish
|
|
Better than French, but not well enough for a satisfying conversation
Can read many signs
|
| Additional Skills and Services: |
|
Training/Seminars
Expert frequently has speaking engagements at conferences and in industry, has appeared on TV several times, and has taught short courses in her areas of expertise.
|
|
Education
