Amanda Nobbe is a senior formulation scientist at Burt's Bees (Clorox). When she took on an expanded role leading and training a cross-functional sensory panel team she knew she needed a strong fundamental understanding of sensory science, so she turned to the Applied Sensory and Consumer Science Certificate Program to expand her knowledge.
Sensory and consumer science is the light that guides the way forward for businesses by investigating what consumers really want. There is a wide range of jobs that rely on sensory science, all of which involve understanding a product’s sensory experience to improve its quality. Learn more about this in-demand career path and how you can get started or advance in the field.
Kelin Bradley has always had a passion for food and an interest in science. The Applied Sensory and Consumer Science Certificate Program paved the way for Bradley, providing him with essential training and opening his eyes to a new field.
As a sensory coordinator with Griffith Foods in Monterrey Nuevo Leon, Mexico, Nieto needed to better understand consumer testing to help her excel at her job. As part of her professional development, her supervisor suggested she apply for UC Davis Continuing and Professional Education’s Applied Sensory and Consumer Science Certificate Program to advance her skill set. “Talking with colleagues from other Griffith units, they highly recommended this certificate to me,” Nieto said.
Jean-Xavier Guinard will tell you that he deals in “deliciousness.” The professor of sensory science and co-director of the Coffee Center at UC Davis has 30 years of experience in sensory and consumer science.
In the last two decades, there has been significant growth in the field of sensory science. Understanding a product’s sensory experience provides useful information for building and maintaining brand integrity in the eyes of the consumer.
Taruna Sanghi is a senior scientist in the Consumer Science Department with Mondelez India Foods Pvt Ltd in Mumbai, India. Sanghi worked in new product development for a decade before transitioning to consumer science. Inspired to expand her knowledge of sensory and consumer science, Sanghi decided to enroll in the Applied Sensory and Consumer Science Certificate Program. “This program offered exactly the kind of content I was looking for.”
As part of its professional development opportunities, Griffith Foods has been sending its employees to UC Davis Continuing and Professional Education’s Applied Sensory and Consumer Science Certificate Program since 2002. “Sensory is one of our greatest competitive advantages in the market,” said Julia Tyrpin, senior sensory manager with Griffith Foods. “All Griffith sensory scientists are encouraged to complete the program.”
After more than 12 years of working in sensory and consumer science, Martha Castaño believes that she made the best decision of her life to pursue a career in the industry. “I bet on my passion,” she said, and applied for CPE's Applied Sensory and Consumer Science Certificate Program.
Mondelez International is one of the world’s largest snacks companies with more than 70 brands and approximately 80,000 employees. Marcia Young, the company’s senior director of consumer science, has been sending people annually to UC Davis Continuing and Professional Education’s Applied Sensory and Consumer Science Certificate Program since its inception.
Meet Lauren Woods Salazar, New Belgium’s wood cellar director and blender, otherwise known as the company’s chief curator. Salazar is also a graduate of UC Davis Continuing and Professional Education’s world-renowned Applied Sensory and Consumer Science Certificate Program.
Rebecca N. Bleibaum, instructor and co-founder of UC Davis Continuing and Professional Education’s Applied Sensory and Consumer Science Certificate Program, has been passionate about sensory science since discovering it as a student at UC Davis. Since that time, she has worked alongside pioneers in the field and around the world, focusing on turning academic concepts into applied sensory research.