Maame Yaakwaah Blay Adjei - From Wine to Wisdom: a Flavourful Career in Food Science
AigoraCast
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...
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Beatrice Blay - From Sensory Insights to AI: A Ghanaian Food Scientist’s Journey
AigoraCast
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: To learn more about Aigora, please visit...
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Cristhiam Gurdian Curran - Insects, Insights, and Innovation
AigoraCast
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...
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Gie Liem - Sensory Stories from Down Under: Innovation Realities & Cultivated Meat Mysteries
AigoraCast
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: Gie Liem's Podcast: To learn more about Aigora, please visit www.aigora.com
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Liesbeth Zandstra - Making Healthy Habits Irresistible
AigoraCast
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...
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Michael Hautus - The Symphony of Sensory Psychophysics
AigoraCast
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...
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Tzvi Wiesel - Blockchain Barrels: How I “Tokenize” Whiskies
AigoraCast
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...
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Dr. Parvaneh Parvin - Spice it up with Tech
AigoraCast
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...
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Julia Christiane Sick - Emotions, Traits, and Tiny Taste Testers
AigoraCast
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...
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Gern Huijberts - Stay Curious and Be Brave
AigoraCast
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...
info_outlineGern Huijberts is the global quality director for Cargill Cocoa and Chocolate, 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 quality assurance of food products.
Gern Huijberts holds a MSc degree in molecular biology from the 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
To learn more about Aigora, please visit www.aigora.com