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Dr. Maame Yaakwah Blay Adjei, a leader in food science and sensory evaluation. She is a Senior Lecturer at the Department of Nutrition and Food Science, University of Ghana, and lead consultant at Sentinel Foods, PAMP Ghana Ltd, Ghana - contributing significantly to food science research and education in Africa.
With over 20 years of experience across both academic and industry sectors, Dr. Maame Yaakwah Blay Adjei has worked in various organizations, including Charles Sturt University in Australia, GlaxoSmithKline, and Leatherhead Food Research, both in the UK.
She believes that what we consume has a profound impact on our overall health and has focused her research and development on sensory evaluation and consumer science. She previously worked at Charles Sturt University as a Lecturer and Subject Coordinator before returning to Ghana to join the University of Ghana.
As a Senior Lecturer at the University of Ghana, she has contributed significantly to enhancing the department's research profile and the quality of food science education. Her work spans from developing novel sensory evaluation methods to improving local food products.
She holds a Ph.D. in Wine Chemistry and Wine Sensory Science from Charles Sturt University, Australia, a Master of Research in Food Science from the University of Strathclyde, Scotland, and a B.Sc. in Biochemistry and Food Science from the University of Ghana.
Dr. Maame Yaakwah Blay Adjei has published dozens of peer-reviewed papers in reputable journals, with her research focusing on areas such as consumer preference mapping, sensory attributes of foods, and innovative methods in sensory science. Her work on Relative Preference Mapping (RPM) has been particularly influential in the field.
Beyond her academic achievements, Dr. Adjei is passionate about industry collaboration and knowledge transfer. This shines through her role as Principal Investigator on several projects, including the "Technology Centre for quality dairy improvement in small holder dairy farming," which led to the setup of state-of-the-art laboratories and processing plants at the University of Ghana.
She is committed to professional development and serves as the Vice President/Treasurer of the African Network of Sensory Evaluation Research and as a member of various professional associations, including the Institute of Food Science and Technologists.
Maame Yaakwaah Blay Adjei on LinkedIn: https://www.linkedin.com/in/maame-yaakwaah-adjei-6159909/
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Beatrice Boakyewaa Blay is a Ghanaian-based Food Technologist with a Bachelor's degree in Biochemistry and a Master's degree in Food Science currently working as a Research & Development Technologist with a focus in New Product Development, Recipe Renovation, and Packaging Development. She's passionate about all things food and is interested in expanding her scope in the areas of Flavour Science, Sensory Science, and Artificial Intelligence in the Food and Beverage Manufacturing Space.
Beatrice Blay on LinkedIn: https://www.linkedin.com/in/beatrice-boakyewaa-blay/
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Cristhiam joined Procter & Gamble Beauty Consumer Measurement Sciences group about 1 year ago as a Sensory Scientist for the Skin Care Category. Before joining P&G Cristhiam worked in product research, sensory science, and quality control within the U.S. and Nicaraguan food industries in addition to post-graduate internships in food engineering and packaging, human nutrition, and research and development at Louisiana State University, Texas A&M, and Ventura Foods.
Cristhiam obtained her MS & PhD degrees in Nutrition and Food Sciences with a Minor in Applied Statistics from Louisiana State University. Her doctoral research integrated statistical methods for the analysis of formulation, elicited emotions, and cognitive cues effect on overall acceptability and purchase behavior towards products containing edible cricket protein at different stages of the consumer-product interaction. Her research uncovered important insights for the development of more sustainable products containing insect protein.
Cristhiam on LinkedIn: https://www.linkedin.com/in/cristhiam-g-curran/
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Gie Liem is an associate professor in sensory and consumer science at Deakin University, CASS Food Research Centre in Melbourne Australia. He previously worked at the Monell Chemical Center in Philadelphia (USA) and Wageningen University and Unilever R&D (the Netherlands). His research is focused on sensory marketing and drivers of consumer food choice. He is part of the editorial board of Food Quality and Preference and an executive editor of the journal Appetite.
Gie Liem's email: [email protected]
Gie Liem's Podcast: https://open.spotify.com/show/0l3T8mPyP4CJRWKM2n3fW0
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Liesbeth Zandstra is Science Leader Consumer Science at Unilever Foods Innovation Centre Wageningen and professor of Food Reward and Behaviour at Wageningen University and Research (The Netherlands). Her main research focuses on scientific challenges to find new ways to make the healthy and sustainable choice the easy and preferred choice. She is particularly interested in psychophysiological and behavioral effects of foods as well as new methodologies for better understanding sensory perception and consumer behaviour.
The consumer voice is at the heart of all the work she does. Her focus is on technology and product innovations in relation to consumer behaviour that contribute to a healthier and more sustainable lifestyle and increase overall well-being. Examples include the acceptance of salt-reduced products in South Africa and plant-based meat products in Europe and making plant-based cooking accessible and cookable in the Netherlands.
Liesbeth gained extensive experience in establishing and leading teams: skill-base, projects, community of practice, and other teams. She also managed complex international projects across different international Unilever locations. She has a strong national and international network and as part of the Ecosystem Innovation paradigm she has collaborated with leading universities and research institutes all over the world - including for example the UK, South Korea, India, and South Africa. She is chairing the foundation ‘Feed Your Mind’ that works on a sustainable food transition by combining breakthrough research with innovative food design for all.
Her passion is to develop new insights and innovations and drive these to have a real impact on the health and well-being of citizens worldwide.
Liesbeth Zandstra on LinkedIn: https://www.linkedin.com/in/liesbeth-zandstra-4b14205/
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Michael Hautus is an internationally recognized expert in quantitative and experimental psychology. As a professor at the University of Auckland School of Psychology, he specializes in sensory and perceptual systems research, cognitive modelling, and analyzing detection and discrimination judgments.
With over 100 publications, Professor Hautus has also contributed to research in sensory evaluation, auditory neuroscience, pain research, human memory, and decision science. His highly-cited works include the 3rd edition of Detection Theory: A User's Guide and the specialized software SDT Assistant, which enables broader implementation of advanced techniques of signal detection theory.
Through his extensive publication record, editorial roles, conference presentations, and collaborations, Professor Hautus has established himself as a leader in psychophysics and detection theory. His current research projects continue to disseminate cutting-edge techniques and push boundaries in the global research community.
Michael Hautus on LinkedIn: https://www.linkedin.com/in/michael-hautus-8b5a7419/
Michael's Website: https://hautus.org/
Email: [email protected]To learn more about Aigora, please visit www.aigora.com
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Tzvi Wiesel is an experienced whisky investor and trader, focused on fine and rare bottles and casks. He is the Founder and CEO of BAXUS, a marketplace for trading high-end wine and spirits, powered by blockchain technology. Tzvi got his start in the spirits industry initially by accident, when he was staffed as a production assistant. He quickly became fascinated by the expansive whiskey collections. He launched his own whiskey fund on his own while at school at Columbia University where he met Carrie, his current business partner. Tzvi is currently Head of Fine & Rare bottles for Dalkeith Brokerage, a premier whisky brokerage firm. Formerly Managing Director of The Negotiation Institute.
Tzvi Wiesel on Twitter: https://twitter.com/web4O
Tzvi Wiesel on Linkedin: https://www.linkedin.com/in/todd-wiesel/
Tzvi Wiesel suggested podcasts:
Blockworks podcast: https://blockworks.co/podcasts
Coindesk Podcast: https://www.coindesk.com/podcasts
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Parvaneh Parvin is a tech-savvy problem solver with a flair for all things culinary. She studied Digital Humanities and Computer Science at the University of Pisa in Italy, where she also earned her PhD in her research into Just-in-time health feedback systems for older adults with mild cognitive impairments. But she didn't stop at algorithms and data; her deep passion for food steered her on a different path.
Pari’s journey into the world of food technology began when she joined Wageningen University & Research. Today, as a postdoc researcher within the Health and Nutrition division in the Sensory Science and Eating behavior group, she has carved out a niche in the world of Food recommendation systems. Her mission? To make the culinary world joyful and delightful for those dealing with smell disorder.
As a Persian, she has inherited a deep passion for the intricate dance of flavors and spices that define her cuisine. It's not just about algorithms; it's about creating digital experiences that tantalize the senses, much like crafting a delectable dish.Join her on this unique journey where technology meets the kitchen, and together, we'll explore the flavors of tomorrow.
Pari Parvin on LinkedIn: https://www.linkedin.com/in/parvaneh-parvin/
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Julia has recently joined SAM Sensory and Consumer Research as Research Manager, Germany. Before joining SAM, Julia graduated with a doctoral degree in Food Science & Technology from the University of Florence. Her research focused on the role of emotions, personality traits, and sensory sensitivity in children’s food preferences as part of the EU-funded project “Edulia - Bringing down barriers to children’s healthy eating”.
Julia holds a master’s degree in Human Nutrition and worked as a research assistant at the Department of Design & Consumer Behavior at the University of Copenhagen, where she conducted research on children’s food preferences and developed research-based teaching material within sensory science for primary schools.
Julia on LinkedIn: https://www.linkedin.com/in/juliasick/
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Gern Huijberts is the global innovation portfolio manager at Cargill, with responsibility for businesses in Europe, the US, Brazil, West-Africa, and Asia-Pacific. In this position, he manages the global quality organization for food safety, quality assurance and quality control as well as regulatory affairs.
In previous roles, he has worked at international food companies like Heineken, H.J. Heinz, and FrieslandCampina, in the fields of Research & Development and Quality Assurance. Throughout his career, he has always had a keen interest in sensory analyses, both as an active member in sensory panels as well as from a research perspective. He is very interested in artificial intelligence and machine learning for applications in the quality assurance of food products.
Gern Huijberts holds an MSc degree in molecular biology from Wageningen University and a PhD in biochemistry from the University of Groningen in the Netherlands. He is married with two children and lives in Doorn near Utrecht in the Netherlands. In his free time, he likes to take long walks with his wife in the local national park and he plays guitar in a rock band.
Gern on LinkedIn: https://nl.linkedin.com/in/gern-huijberts-84a7331
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Vijay Pravin is the Founder & CEO of bitsCrunch, a Blockchain Analytics and Forensics company focusing on securing the NFT ecosystem. Living in Munich, Germany for the last 10 years, and originally from India.
To date, Vijay has helped raise 6.5M USD from prominent Web3 VCs like Coinbase Ventures, Animoca Brands, Chainlink, Polygon, Crypto.com Capital, Gate.io labs, Hashkey Capital, Borderless Capital, and a few others.
bitsCrunch tackles wash trades in the NFT space, provides price estimation of NFTs via Chainlink’s oracle, and helps brands protect their IP. They work with Mastercard, CoinTelegraph & a few partners on the B2B side. They launched our B2C product: www.UnleashNFTs.com recently, a one-stop place for NFT insights and forensics. They are live across ETH, Polygon, BNB Chain, and AVAX - started indexing Solana.
Previous Work Experience: Siemens, Volkswagen in Germany
Education: Masters-Graduate in Electrical Engineering from the Technical University of Munich.
TEDx Speaker - the first Indian to be invited for a TEDx talk in Germany below 30
Awarded as ‘Top 40 Data Scientists under 40’ in India
Nominated as ‘20+ Inspiring Data Scientists to follow on LinkedIn in 2020’ by AI Time Journal from the United States
LinkedIn: https://www.linkedin.com/in/vijaypravin
Twitter: https://twitter.com/VijayPravinM
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Lennox is the CEO & Co-Founder of Satoshi’s Index, a token-gated SaaS platform that automates portfolio management for crypto investors.
In addition to this, he leads product initiatives at Starbucks Corp, and is the co-founder of NFT Seattle, the region's first large scale Web3 conference.
Lennox on LinkedIn: https://www.linkedin.com/in/lennoxmatsinde
Lennox on Twitter: https://twitter.com/lennoxtakura
Lennox on Instagram: https://www.instagram.com/lennoxtakura/
Newsletter: https://www.noanswers.io/
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Luiza is the International Sensory Science Manager at L’Oréal France.
She is a Food Engineer with more than 10 years of experience in Sensory and Consumer Science applied mainly in cosmetics, food, and household product categories.
She has recently been assigned the Data Steward role, being responsible for Sensory Data Acquisition, Management, and Application
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Dr. G.B. (Garmt) Dijksterhuis studied experimental psychology and methodology at the University of Utrecht and wrote his Ph.D. dissertation at the department of Data Theory at the University of Leiden, in the Netherlands. He has written or co-authored some 150 publications in sensory and consumer science, statistics and psychology. He is one of the founders of the Sensometric society and was its first president, and is a member of the editorial board of the journals Food Quality and Preference, the Journal of Future Foods, and Frontiers in Psychology/Eating Behavior.
He has some 30 years of experience in sensory science and experimental psychology and worked in academia, research institutes, and in the food industry. He has done research on a variety of topics including multisensory perception, consumer (food) choice, and sensometrics.
Garmt taught courses in sensory science and methodology and related topics and has been a guest scientist at several universities and research institutes. He is an invited speaker at many scientific conferences as well as at meetings for a more general audience.
From 2009-2014 he was Honorary Professor at the section Food Design and Consumer Science at the University of Copenhagen, Denmark.
Garmt is currently teaching at the experimental psychology department of the University of Utrecht.
Garmt on LinkedIn: https://www.linkedin.com/in/garmt-dijksterhuis-a567045/
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Carlos Velasco is an associate professor at the Department of Marketing, BI Norwegian Business School (Norway), where he co-founded the Centre for Multisensory Marketing. Carlos received his Ph.D. in Experimental Psychology from Oxford University, after which he worked on a number of postdoctoral and consulting projects in Europe, Asia, and North and South America. His work is situated at the intersection between Psychology, Marketing, and Human-Computer Interaction, and focuses on understanding, and capitalizing on, our multisensory experiences and their guiding principles. He wrote the book "Multisensory experiences: Where the senses meet technology" and edited the collection "Multisensory packaging: Designing new product experiences". Carlos has worked with a number of companies from around the world on topics such as multisensory experiences, food and drink, branding, and consumer research.
For more information, visit https://carlosvelasco.info/
LinkedIn: https://www.linkedin.com/in/velascop/
Twitter: Carlos Velasco (@velascop) / Twitter
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Carlos Gómez–Corona is the Director Human Insights & Sensory at Firmenich. His main responsibilities are to understand the future consumption of proteins, and the perception of natural and sustainable flavors and ingredients. He has conducted research both in academia and the industry, as well as teaching in the area of sensory and consumer science, collaborating with several research groups worldwide. His publications focus mainly on consumption experience, product perception and representation, and social responsibility. He obtained his master’s degree in Sensory & Consumer Research from the University of Burgundy in France, followed by a Ph.D. in Consumer Research at UAM-Mexico, in collaboration with the Centre des Sciences du Gout and ISA Lille. Carlos was awarded the Rose Marie Pangborn Sensory Science Scholarship in 2014 and is part of the editorial board of Food Research International, and editor at Cogent Business & Management.
LinkedIn: https://www.linkedin.com/in/carlos-gomez-corona-424b22109/
Research Gate: https://www.researchgate.net/profile/Carlos_Gomez-Corona
Twitter: https://twitter.com/CarlosXOOC
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Founder of a New York-based brand incubator, Mindy Yang is an advisor, investor, growth hacker, curator, and technical designer & creative director of fragranced, flavored, and functional products.
As an expert on sensory sciences, psychology, marketing, brand strategy, wellness, and immersive design, Mindy is passionate about incubating/launching brands/experiences/products by creating unforgettable, emotionally captivating signatures around the world... Making the invisible felt.
LinkedIn: https://www.linkedin.com/in/mindyyang/
World Taste and Smell Day: https://www.tasteandsmell.world/
Personal Website: https://mindyyang.info/
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Nat Cole is a cryptocurrency and blockchain educator and consultant, working in the crypto & blockchain space for around 5 years. He is currently working on a 'Phygital' NFT Fashion project, mixing high-quality fashion design, sustainable materials, Web3, and embedded technologies.
Nat’s project NFT Clothing Club (NFTCC) is creating a unique high-quality fashion brand and community utilizing Bitcoin and the power of Stacks. His project is primarily focused on creating communities linking between fashion, NFTs, and Bitcoin.
NFTCC’s motto is "Luxury, high quality, unique fashion pieces, for every reality, inspired by Bitcoin, built on Stacks."
LinkedIn: https://www.linkedin.com/in/nathaniel-cole-5b75747b/
Twitter: https://twitter.com/BigRpic
NFTClothingClub: https://twitter.com/NFTClothingClub
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Nese Yurttas has worked in the field of sensory and consumer science for twenty years including the past fifteen years for Cargill, where she has built Cargill’s sensory capabilities in North America into a world-class capability. Nese leads a global community of sensory practice to build best practices and knowledge across the Globe. Across such a diverse product mix as Cargill’s, Nese must lead a team of scientists using expert sensory knowledge to identify the right sensory methods and experiments to achieve the business strategic needs and critical success factors.
Her capability development and project work have helped Cargill develop new products and ingredients such as the Truvia® Table Top (TT) Sweetener and Eversweet Stevia Sweetener from a fermentation source. She lead all sensory panels for the sweetener business and co-developed two patents, one of which resulted in the successful commercializing of the first natural TT sweetener Truvia® in the U.S. Nese’s deep sensory knowledge, contributions to the knowledge of Food Ingredient taste and flavor, team leadership and drive for business excellence has helped Cargill achieve its sensory business goals.
LinkedIn: https://www.linkedin.com/in/nese-yurttas-7b2a0725/
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Dr. Michelle Niedziela is a behavioral neuroscientist experienced in both academia and industry. Michelle began her career as a post-doctoral fellow at Monell Chemical Senses Center working on research of functional foods. She continued her career at Johnson & Johnson where she specialized in innovation technologies for consumer products. At Mars Chocolate, Michelle worked on global sensory projects, and in her current role as VP of Research and Innovation at HCD Research, Michelle focuses on integrating applied consumer neuroscience tools with traditional sensory methods to measure consumer response with the goal of providing a comprehensive account of consumer decision making.
Kathryn Ambroze is a behavioral neuroscientist with experience in consumer research and methodological innovation. She currently works at HCD Research as the Manager of Behavioral and Marketing Sciences focusing on methodological development and innovation applying neuroscience and psychological tools to consumer and market research.
Michelle Niedziela on LinkedIn: https://www.linkedin.com/in/michelle-niedziela-phd-b581a712/
Kathryn Ambroze on LinkedIn: https://www.linkedin.com/in/kathrynambroze
HCD Research: https://www.hcdi.net/
HCD Research Twitter: https://twitter.com/hcdresearchinc
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