Broadcast Date: March 27, 2025 | 9:00am - 10:00am Central
Cost: Free for members, $49 for nonmembers
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Webinar Summary
The breadth or applications of sensory science and consumer research provide a wide range of professional opportunities to build rewarding long-term careers. In this context, professionals who develop strong skills in multiple areas are highly sought-after and develop highly successful careers. Join us for an exciting and interactive virtual session on this topic! Discover how sensory science can expand into areas like concept creation and testing, product development, quality and commercialization, and more. We will demonstrate how to apply these skills to other areas, focusing on transferable skills beyond sensory work. Don't miss this chance to expand your knowledge and skills!
Webinar Presenters
Moderator
Rachel Vanlandingham | PepsiCo
Speakers
Daniela
Ardilais the Sensory & Product Experience global functional lead for the food category at Nestlé R&D. She builds and leverages consumer and sensory insights to develop innovative products and new technologies, creates global organizational capability for Food R&D, and cascades sensory & consumer best practices within the organization. Daniela joined Nestlé in 2009 taking various roles in the areas of sensory and consumer research across multiple product categories, from beverages to confectionary and more. She also has a long track record of coaching other professionals and is part of her local Diversity, Equity, and Inclusion committee. Daniela Ardila holds a BSA in Chemical Engineering, a Specialization in Evaluation and Quality Control in the Food Industry, and a certification in Applied Sensory Science and Consumer Research.
Lydia Lawless Ph.D. is a Senior Manager leading Innovation & Strategy for Nestlé R&D North America. She drives retail test strategy and capability building in insights, digital experimentation, and graphic design. Lydia joined Nestlé in 2018 and has held previous roles in consumer insights. Prior to Nestlé, she worked at the Hershey Company and Sensory Spectrum, Inc. Lydia holds a BSA in Food Science, a BA in Spanish, and a Ph.D. in Sensory & Consumer Research from the University of Arkansas; she has professional certifications in Market Research, Business Analytics, and Open Innovation. She volunteers in her community as an Audubon at Home ambassador and mentors new beekeepers as part of the Northern Virginia Bee Association.
Dolores Oreskovich, Ph.D., MBA as a Director in Nestle Heath Science, she has responsibility for the Good Taste initiative focused on ensuring delivery of tasty and healthy choices to our consumers and patients. Previously at Nestle, she was responsible for the strategic/tactical direction of the global innovation consumer sensory insights team, supporting the creation and growth of new products in medical nutrition and consumer care. Prior to Nestle, she worked at InsightsNow, where she focused on developing research programs and expanding expertise in behavioral research, and at The Hershey Company, where she gained experience in various roles including marketing, quality regulatory compliance, manufacturing, and nutrition. Dolores holds a Ph.D. in Food Science/Human Nutrition specializing in Sensory Science from University of Illinois, and an MBA in international business from the Katz School of Business at the University of Pittsburgh. She is actively involved in organizations promoting sensory science.
Rachel Vanlandingham is the Professional Development Chair for the Society of Sensory Professionals. Rachel is also currently the Chief of Staff to the Chief Science Officer at PepsiCo and previously was a R&D Senior Manager leading Early Stage Innovation, Sensory and Consumer Experience research for the beverage portfolio at PepsiCo. She is deeply passionate about crafting the optimal consumer experience, utilizing a strategic blend of foresights, behavioral science, human understanding, and traditional sensory science. Her career is characterized by a forward-thinking approach as a sensory and consumer insights expert and has nearly 15 years of experience across CPG companies and academia to include PepsiCo, GSK Consumer Healthcare (now Haleon), and Penn State. She has her Bachelor’s degree in Food Science from the University of Tennessee and Master’s degree in Food Science, specializing in Sensory Science from Penn State.
