In this episode, we are joined by professor Julien Delarue (UC Davis) to dive deep into the evolution of sensory science, the definitive role of context in human perception, and how new technologies are transforming food and consumer research.If you are passionate about consumer psychology, sensory evaluation, and innovation in the food industry, this episode is a must-watch!

​¿Hacia dónde se dirige el futuro de la ciencia sensorial? En este episodio de Diálogos Sensoriales, tengo el gran honor de conversar con el Dr. Jean-Xavier Guinard, profesor de UC Davis y uno de los referentes más importantes a nivel global en el campo de la evaluación sensorial y la ciencia del consumidor.

​Acompáñanos en un recorrido fascinante que va desde sus inicios en París y sus años de formación junto a la legendaria pionera Rosemary Pangborn, hasta los desafíos más actuales de la industria: el impacto de la Inteligencia Artificial, el auge de los métodos rápidos como CATA, y la urgente necesidad de crear una "Nutrición Sensorial" que sea saludable, sustentable y, por supuesto, ¡deliciosa!

​Si te apasiona el comportamiento del consumidor, el desarrollo de nuevos productos y la innovación alimentaria, este capítulo es una auténtica clase maestra que no te puedes perder.

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¿Cómo se detecta un defecto sensorial que nadie más puede explicar? Acompañamos a Sharon en un recorrido por la evolución de los métodos sensoriales. Hablamos sobre el uso de paneles descriptivos como instrumentos de precisión, la importancia de la psicología en el testeo con consumidores y por qué el análisis sensorial es la inversión más inteligente que una empresa puede hacer para evitar el fracaso en el mercado

Dr. Soumi Paul Mukhopadhyay is an accomplished scientist with deep expertise in Sensory and Consumer Science. Her technical skill set is anchored by a PhD in Food Science and a Six Sigma Black Belt certification, enabling her to bridge the gap between academic rigor and industrial efficiency. She excels in designing complex sensory programs, conducting market research, and performing multi-omics data analysis to improve food quality. Her technical proficiency extends to Product Development (NPD)—as evidenced by her successful launches in the FMCG sector—and a specialized mastery of sensory profiling for diverse commodities such as olive oil, legumes, honey, and meat.Beyond her scientific capabilities, Soumi demonstrates exceptional Project Management and Leadership skills. She has a proven track record of managing large-scale food programs and coordinating cross-functional teams in both government (NSW DPIRD) and corporate (Whirlpool, Nestle) environments. As a prominent figure in international professional bodies, such as the Society of Sensory Professionals and Standards Australia, she possesses high-level competencies in international standardization (ISO), public speaking, and technical storytelling. Furthermore, her role as an Adjunct Senior Lecturer highlights her abilities in education, mentorship, and science communication, effectively translating complex technical data for growers, producers, and students alike.

María Clara Zamora es una experta de trayectoria internacional en Ciencia de los Alimentos, con un enfoque especializado en el Análisis Sensorial y la Psicofísica. Su carrera se ha desarrollado en la intersección de la investigación científica de alto nivel (CONICET) y la gestión académica (UCA).

Pascal Schlich is a Director of Research with the INRA. He is currently the head of the ChemoSens platform at the Center for Taste and Feeding Science (CSGA) in Dijon, France. Dr. Schlich is a statistician by trade who develop innovative methods for the collection and the analysis of sensory data. His early work on difference testing, panel performances and preference mapping contributed to launch the Sensometrics Society. In the last ten years, he introduced the Temporal Dominance of Sensations method, developed sensory databases and coordinated consumer research on sensory education and preferences toward fat, salt and sweet sensations. Pascal also teaches statistics in several universities and provides the food and wine industries with consultancy.

In this episode of Diálogos Sensoriales, we talked with Dr. Sara Spinelli, who is an Associate Professor at the Department of Agricultural, Food, Environmental and Forestry Sciences at the University of Florence, where they teach sensory and consumer science. They also hold the qualification of Full Professor in Food Science and Technology (National Scientific Qualification | Abilitazione Scientifica Nazionale: valid from 12/05/2021 to 12/05/2030).After receiving a doctorate from the University of Bologna, they continued post-doctoral studies in the field of sensory sciences, first at the University of Bologna and subsequently in Florence. During this time, they conducted extensive research on individual differences in food preferences at SensoryLab.

Interdisciplinary researcher with a strong interest in the interface between sensory perception and consumer behaviour. Her research focuses on the exploration of new ways to understand food perception, preferences, and motivations. Co-authored the book “The perfect meal: The multisensory science of food and dining” and co-edited "Multisensory flavor perception : From fundamental neuroscience through to the marketplace".

Member of the Editorial Board of the journals Food Quality and Preference, and Appetite, the Vice-Chair the European Sensory Science Society (E3S), and a member of the Research Committee of the European Sensory Network (ESN).