Spectrum Technical TeamSensory Spectrum is a team of some of the best sensory professionals in the field. With diverse technical and business skills, we have the tools and know how best to use them to guide your project toward business success. At Sensory Spectrum our motto is "Yes, we can do that!" capturing our willingness and ability to tackle unique problems by getting the most information with the least expense – saving both time and money. Our methods are the direct result of custom solutions to difficult client problems – they work because they are grounded in proven sensory, ethnographic and creative problem solving techniques.
Gail Vance Civille, President of Sensory Spectrum, Inc., has pioneered advanced sensory evaluation approaches for industry, academia and the government. For over 40 years her application of strategic business initiatives to R&D and marketing projects has impacted sensory science globally. Her fundamental development of flavor, texture, fragrance, Skinfeel and Fabricfeel Spectrum Descriptive Analysis methodology, references and protocols is the foundation for sound analytical tools in sensory science. As an expert in the evaluation of sensory properties, Ms. Civille has worked with thousands of food and personal care products using sophisticated consumer and descriptive techniques. As a course director for Sensory Spectrum and the Center for Professional Advancement she has developed diverse original workshops and courses in basic and advanced sensory evaluation methods and theory, as well as, consumer testing, panel leadership, quality control and the management of sensory programs. Ms. Civille has published articles on general sensory methods, as well as, sophisticated application of sensory strategy, and is co-author of Sensory Evaluation Techniques, Sensory Evaluation in Quality Control and co-editor of Aroma and Flavor Lexicon for Sensory Evaluation. Ms. Civille was awarded in 2002 the David R. Peryam Award given to outstanding professionals in the applied sensory science field by the ASTM Committee E18. In 2006 she was awarded the ASTM Award of Merit. As part of the organizing and founding committee Ms. Civille was instrumental in the establishment of The Society of Sensory Professionals and serves as its current Chair. After graduating from the College of Mt. St. Vincent, New York (for which she serves on the Board of Trustees) with a BS degree in Chemistry, Ms. Civille began her career as a product evaluation analyst with the General Foods Corporation.
Judy Heylmun Judy Heylmun brings many years of management experience to assist client companies in designing and implementing customized research programs directed at developing consumer and product understanding. Furthermore, Judy has spent more than 30 years as an experienced sensory and consumer research professional in the food and beverage industry. Responsible for worldwide consumer research, marketing, and business development, Judy's approach is based on her experiences working in consulting and with consumer products companies. This expertise has been gained through experiences working at Pepsi Cola, Nabisco Foods, Inc., and Life Savers, Inc. Areas of specialty include project management, descriptive analysis, product quality programs, consumer evaluation, crisis management, and Fuzzy Front End. While at Sensory Spectrum Judy has developed courses and workshops on leadership in sensory and advanced consumer research approaches including Fuzzy Front End. Sequence Mapping, a multi-faceted approach to understanding consumer behavior, has been successfully implemented in several consumer projects. Located in North Carolina, Judy is partnering with the North Carolina Research Campus to assist campus activities in heath and wellness. Judy earned her BS from SUNY at Oneonta and her MBA in Marketing from Pace University.
Clare Dus As a member of the Sensory Spectrum consulting team, Clare designs and executes technical approaches to respond to our client's needs, be it panel training (descriptive and sensory quality control), product evaluation or qualitative and quantitative research.
Marie Rudolph As Director of the Spectrum Discovery Center -NJ, Marie brings a diversity of experience combining her knowledge of sensory research, people skills and facility operations to offer a state-of-the-art environment and a flexible resource that can fulfill any sensory component of a client consumer research project.
Annlyse Retiveau Krogmann, Ph.D. With a strong background in consumer research and descriptive techniques, Annlyse Retiveau Krogmann has developed skills and expertise in evaluation methods for a diversified array of products - including foods and beverages as well as non-food products, such as home care, air care and personal care products. Joanne Seltsam As a member of the Sensory Spectrum consulting team, Joanne designs and executes technical approaches to respond to our client's needs, be it panel training (descriptive and sensory quality control), product evaluation or qualitative and quantitative research.
Lee Christie Stapleton With Sensory Spectrum since 1998, Lee manages projects for a diverse array of clients, with a focus in food and personal care descriptive product understanding to include training, product evaluation and interpretation.
Jean Bakk Jean has spent the last 20 years designing and implementing customized research programs directed at uncovering consumer insights that lead to improved products for her clients. Her expertise has been gained through experiences working at Colgate-Palmolive, International Flavors and Fragrances, The Coca-Cola Company, and AT&T Bell Laboratories. Jean earned her B.A. in Psychology from Rutgers University.
Katherine Nolen Oftedal, RD Katherine has a strong background in consumer research, descriptive techniques and statistical analysis. She specializes in data collection and analysis, being trained in a wide range of statistical techniques.
Ivy Koelliker As a project manager, Ivy manages a wide variety of descriptive analysis and consumer projects, including food, personal care product, and malodor evaluation. She is especially interested in the descriptive analysis of food and currently works with the contract food panel evaluating a wide range of products. Ivy has a B.S degree in Biological Sciences from Rutgers University and a Grand Diploma in the Culinary Arts from the French Culinary Institute. Additionally, she recently received her M.S. degree in Food Science from Rutgers University and managed the Sensory Lab there during her graduate work.
Erin Romano As a member of the Spectrum Discovery Center team, Erin is responsible for the project management and preparing and coordinating qualitative and quantitative research. Emily Engler Emily Engler is a Consumer Research Supervisor for the Spectrum Discovery Center team. Having been with the company since 2007, she successfully coordinates and manages consumer quantitative as well as qualitative testing from project inception to completion. Her time with Sensory Spectrum is continually giving her a unique opportunity to grow as a consumer sensory researcher.
Nicole Butkiewicz As a Project Manager for Sensory Spectrum, Nicole Butkiewicz manages both consumer and descriptive projects. Since beginning with the company as an intern while still at Rutgers, Nicole's background in data interpretation and analysis has provided her with the unique experience in working with both food and non-food products, she particularly enjoys working on malodor and fragrance evaluations.
Laura Byrnes Laura joined the Sensory Spectrum team in 2008 as Personal Care and Paper Panel Leader in the New Jersey facility. Laura worked towards her new position as a project manager. Laura's expertise is in personal care products including sunscreens, lotions, shampoos, body washes and cosmetics. She focuses a large amount of her time on understanding personal care products through protocol development and product evaluations.
|
© Copyright 2011 Sensory Spectrum Inc.
