Data Science for Sensory and Consumer Scientists (PDF)

Dr. Thierry Worch is an accomplished expert in sensory and consumer research with a strong background in Sensometrics and a PhD on the Ideal Profile Method. He has long experience as a consultant, having worked with a wide range of clients, and has made significant contributions to software development, including EyeOpenR (EyeQuestion Software). After many years as a consultant, Dr. Worch became a sensometrician/data scientist at Friesland-Campina where he tackles new challenges and contributes to the company's success. He brings passion, expertise, and experience to his work and is a valuable asset to the field. He is also the co-author of "Analyzing Sensory Data with R" (CRC Press) with Sébastien Lê.

Dr. Julien Delarue is an Associate Professor at UC-Davis and a leading expert in the field of sensory perception and food design. His research focuses on developing high validity consumer-oriented methods to measure sensory perception and preferences, with a particular emphasis on the role of context in hedonic measures utilizing immersive environments and digital technologies. He has served as the Chair of both the French Society for Sensory Analysis (SFAS) and the European Sensory Science Society (E3S) and seeks to understand the sensory determinants of food preferences and drive healthy and sustainable food behaviors through his research.

Dr. Vanessa Rios de Souza is a highly skilled food scientist with over 10 years of experience in R&D, consumer and sensory research across multiple food product categories. With a BSc in Food Engineering and a Ph.D. degree in Food Science, she brings extensive expertise and knowledge to the field of food product development, innovation, and quality. Throughout her career in industrial, academic, and research settings, Dr. Rios de Souza has gained extensive experience in the sensory field. She currently works as a Computational Sensory Science Consultant leading