Broadcast Date: April 25, 2024 | 2:00-3:00 PM Central Time
Price: Free for SSP Student members & nonmembers
Webinar Summary
An informal opportunity to network with other students and learn from sensory professionals in the fields of descriptive analysis, food, non-food, and consumer research.
Learning objectives
- Introduction to Society of Sensory Professionals, including benefits of student membership
- Meet students interested in sensory science careers
- Meet professionals in the fields of descriptive analysis, consumer research, food, non-food sensory
- Understand core job functions of roles in descriptive analysis, consumer research, food and non-food sensory
- Opportunity to network and ask sensory professionals questions
Organized by SSP Executive Committee Members
- Carla Conrad, Sr. Team Leader, Research & Development, Whole Foods Market
-
Silvia Murillo-Miguez, Graduate Research Assistant, Louisiana State University
-
Adrian Labrador, Graduate Research/Teaching Assistant, University of Maine
Panelists
Lee Christie Stapleton
Lee is Senior Director for Training & Education for Sensory Spectrum, Inc., a globally recognized leader in the field of sensory evaluation and consumer science. With Spectrum since 1998, Lee utilizes her 25+ years of sensory science experience as a senior trainer for descriptive analysis & quality, a product focused creative facilitator, a strategic consultant, and an expert evaluator across a wide range of products and ingredients consumers eat, drink, smell, apply, use, and wear.
Lee trained as a Food Scientist at Clemson and North Carolina State Universities. She is Chair-Elect for ASTM’s Sensory Evaluation Committee E-18 and an active member of the Society of Sensory Professionals (SSP). Lee has appeared on television, in print, and online on the topic of sensory evaluation, presented at numerous conferences, and authored or edited multiple book chapters in the field of sensory science.
Kelly Van Haren
Kelly joined P&G as a Sensory Scientist in 2008, following her BS in Chemical Engineering and MS in Food Science from the University of Illinois (Urbana-Champaign). She has spent most of her career with the Fabric Care business, including creating sensory capability for brands like Tide, Downy, Gain, Bounce, and Unstopables. Kelly first joined SSP in 2008 and has served on the executive board as a member-at-large (primarily launching the Non-food/Beyond Food special interest group). She is also the Connectors chair for SSP and launched the Regional Connectors program last fall. Kelly’s time at P&G has focused primarily on olfactive and tactile measurement via descriptive panels and discrimination testing, with more recent experience tying that data to consumer data via business-relevant models. She is also a company R&D expert on Inclusive Design for packaging, with a goal of making packages more accessible for people with disabilities (and in turn, all people).
Kristine Wilke
Kristine Wilke is Vice President, Client Services at P&K Research where she manages consumer research for key clients. Before joining P&K, Kristine was Director of Sensory and Consumer Insights with Garza Consulting, responsible for working closely with clients on their research objectives from the initial idea to the final report. Kristine spent 15 years at The Kellogg Company in various roles across Product & Consumer Science, Insights & Planning, and Research & Development. Before those roles, Kristine gained sensory and consumer experience at The Pillsbury Company/General Mills, where she was a descriptive panel leader and responsibilities for the product development team project. Her experience spans a wide range of product categories including refrigerated and frozen baked goods, ice cream, frozen meals, cookies, crackers, foodservice/QSR, cereal, beverages and many others. She’s passionate about understanding consumers using quantitative and qualitative approaches and the details of samples/prototypes uncovered through approaches like descriptive analysis. Over the course of her career, Kristine has developed global strategies, improved/updated sensory and consumer research methodologies, and developed team members around the globe. She enjoys mentoring colleagues within the sensory field and helping others learn about sensory and the breadth of experiences a sensory career can offer.
She holds a B.S. in Consumer Food Science from Iowa State University and a M.S. in Foods and Nutrition with an emphasis in Sensory Evaluation from Kansas State University.
Kristine is currently Co-Chair of The Society of Sensory Professionals, 2024 SSP Conference Chair, and has held previous roles on the Executive Committee of SSP.
Kairy Pujols Martinez
Kairy Pujols received her BS in Food Science & Technology from Zamorano University in Honduras and her Ph.D. in Food Science & Technology from Louisiana State University. She has been with PepsiCo for 5 years as part of the Sensory and Consumer Experience team. She leads Sensory & Consumer research for different Global Foods categories at PepsiCo, driving business decisions and bringing the consumer voice to every decision. She loves to travel, explore other cultures, and try new food; above that, she loves spending time with family and friends.
