Damir Dennis Torrico, Ph.D.Dept. of Food Science and Human Nutrition
University of Illinois Urbana-Champaign
View Statement for SSP
The Sensory Society of Professionals (SSP) is a cornerstone organization dedicated to advancing the field of sensory evaluation and supporting its professional members worldwide. SSP is a dynamic platform where members share, refine, and innovate ideas regarding sensory science and consumer research. The contributions of this organization are invaluable to professionals at all career stages, offering mentorship to young professionals and developing new ideas among mid-career and senior experts. As a Member-at-Large, my vision is to enhance the internationalization of SSP. My global experiences, spanning Australia, New Zealand, Mexico, and Europe, will promote increased international collaboration among SSP members. This will facilitate the global exchange of ideas in sensory science, creating a more comprehensive and diverse platform. By strengthening these international ties, we can advance the scientific basis of sensory evaluation, improve current methods and standards, and ensure the continuous professional growth of our members.
Biographical Statement
Dr. Damir Dennis Torrico is an Assistant Professor in Sensory Science at the University of Illinois Urbana-Champaign. He earned his Ph.D. in Food Science from Louisiana State University A&M. Specializing in taste perception, food product optimization, and consumer acceptability, Dr. Torrico previously held the position of Senior Lecturer in Sensory Science at Lincoln University in New Zealand. During his tenure, he served as the Director of the Centre of Excellence-Food for Future Consumers and was a member of the Human Ethics Committee. Before this role, he was a Research Fellow in Sensory Science at The University of Melbourne in Australia, conducting research on the sensory properties of chocolate and confectionery products. Demonstrating a commitment to academic excellence, Dr. Torrico supervised numerous M.Sc. and Ph.D. students, published extensively, and received several prestigious awards and grants. Actively contributing to professional organizations, speaking at international conferences, and advancing the field of sensory science are integral aspects of his professional contributions.
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