With a focus of “bringing science to the food industry,” Griffith Foods has been serving the field for 100 years as a creative partner specialized in developing unique and innovative culinary concepts and products through a collaborative innovative process that combines sensory and food science with culinary and marketing insights.
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.
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.
Brian Paciotti has always been interested in science and research. He is an instructor in the Healthcare Analytics Program, teaches because he believes that analytics done properly can lower costs, improve access and reduce medical errors.