Resume of Sarah Smith - Professional Cereal Mouthfeel Analyst
Innovative food scientist and sensory expert specializing in cereal texture analysis, with a passion for creating breakfast experiences that delight consumers. Seeking opportunities to collaborate with food companies to develop high-quality cereal products while educating the public on the significance of texture in food.
Professional Summary
Accomplished cereal mouthfeel analyst with 8+ years of experience in food science, specializing in sensory texture evaluation. Expert in developing and categorizing cereal textures, blending technical expertise with a creative approach to enhance consumer satisfaction. Recognized for crafting innovative methodologies to measure and optimize cereal mouthfeel, from crunchiness to sogginess, using advanced sensory equipment and consumer feedback. Thought leader in the field, with a popular blog, Texture Talks, that educates readers on the sensory science behind food. Known for heightened sensory awareness and attention to detail, allowing for precise analysis of textures across various stages of food consumption.
Education
Master of Science in Food Science from University of California, Davis (2013–2015) with a thesis on 'The Science of Crunch: Exploring the Sensory and Structural Properties of Breakfast Cereals.' Bachelor of Science in Food Science and Nutrition from Cornell University (2009–2013), graduated with honors and completed relevant coursework in Sensory Evaluation of Foods, Food Chemistry, and Texture and Rheology of Foods.
Professional Experience
Lead Cereal Texture Analyst at Breakfast Innovations, Inc. (2015–Present): Spearheaded the development of a cereal texture taxonomy, conducted sensory evaluations, collaborated with product teams, and designed consumer taste panels. Sensory Science Intern at Kellogg’s Research & Development (2014): Assisted in testing textural properties of cereals and analyzed consumer data. Lab Assistant at Cornell University (2012–2013): Supported research on food texture properties and contributed to a published study on puffed cereals.
Skills
Sensory Science Expertise: Texture analysis, flavor-texture integration, sensory evaluation panel design. Technical Proficiency: Texture analyzers, sound/acoustic crunch measurement tools, rheology software. Data Analysis: Excel, SPSS, R for sensory data interpretation. Creative Problem-Solving: Developing innovative methods for improving cereal texture and mouthfeel. Communication: Scientific writing, consumer-friendly blog content, cross-functional team collaboration.
Achievements
Developed a groundbreaking cereal texture taxonomy, presented findings at the 2020 IFT Annual Meeting, founded the blog Texture Talks with 50,000+ readers, and contributed to the launch of three top-selling cereal products.
Personal Highlights
Known for heightened sensory perception, Sarah avoids swimming pools due to sensory overload. She advocates for sensory awareness and regularly speaks at schools and public events to inspire future food scientists.
Hobbies and Interests
Writing and educating others about food science, experimenting with homemade cereals, and exploring textile design and fabric textures.
Sarah Smith's expertise in sensory science, innovative methodologies, and passion for food texture analysis make her a standout professional in the field. Her unique skills and contributions have significantly impacted the cereal industry, and she continues to inspire others through her work and advocacy.
Sensory Scientist – Food Product Development
General Mills, Kellogg’s, Nestlé
Responsibilities and Qualifications
Design and execute sensory evaluations to assess flavor, texture, and consumer appeal of food products.
Develop and refine testing protocols, including consumer panels and descriptive analysis, to gather actionable data.
Collaborate with R&D teams to optimize product formulations based on sensory feedback.
Requires a strong background in sensory science and statistical analysis.
Food Texture Specialist – R&D
Mondelez International, PepsiCo, Campbell Soup Company
Responsibilities and Qualifications
Lead research into the physical and sensory properties of food textures, focusing on areas like crunch, chew, and smoothness.
Utilize advanced equipment such as texture analyzers and rheometers to test and measure food texture across various conditions.
Work closely with engineers and culinary teams to innovate new processing methods that enhance texture.
Expertise in food physics and rheology is crucial.
Consumer Insights Analyst – Food Industry
Market research firms, CPG companies
Responsibilities and Qualifications
Analyze consumer preferences and behaviors related to food texture, mouthfeel, and sensory experience.
Translate consumer feedback into actionable insights to guide product innovation and marketing strategies.
Design surveys and focus groups, integrating sensory data with market trends to inform product positioning.
Requires proficiency in data analytics tools like SPSS or R.
Product Development Scientist – Breakfast Foods
Kellogg’s, Post Consumer Brands, Quaker Oats
Responsibilities and Qualifications
Develop and improve cereal and breakfast food products with a focus on texture, flavor retention, and milk interaction.
Test and refine formulations to achieve optimal crunch, durability, and consumer satisfaction.
Collaborate with ingredient suppliers to ensure the use of high-quality grains, starches, and additives for texture enhancement.
Advanced knowledge of cereal science and ingredient functionality is key.
Sensory and Texture Consultant – Freelance/Contract
Small food startups, boutique snack brands, large CPG firms
Responsibilities and Qualifications
Provide expert guidance to food companies looking to improve sensory properties and texture in their products.
Develop proprietary methodologies for measuring and categorizing textures tailored to client needs.
Educate teams on the importance of sensory science in product differentiation and consumer satisfaction.
Requires a strong reputation and portfolio in sensory science.
