Coordinator
Profª Drª Silvia Deboni Dutcosky
Silvia is chemical engineer with over 35 years of experience in the development of products and processes for the industry. She is certificated in sensory and consumer science from Davis University (California-USA) and she has a Doctorate (UEL-2004) and Post Doctorate (UFPR-2014) degree in innovation management. She has a solid experience in integrated projects with marketing and consumers research. She has consulted for more than 20 companies. Author of the book SENSORY ANALYSIS OF FOODS in the fifth edition. She is the ABNT Sensory Analysis Committee coordinator.
Prof. Dr. Airton Rodrigues
Graduation in Business Administration, MBA in Marketing from USP / RP, Master in Psychology from USP / RP, Doctorate in Psychology from USP / RP. More than 20 years of experience in market research, as a consultant for companies such as IBOPE, IPSOS, Kleffmann Group, GFK, among others. ESPM Professor. Owner of NENC – company specialized in studies in consumer neuroscience, with works performed for the segments of cosmetics, food, chemical, agribusiness, pharmaceutical, retail, consumer goods, among others. Published books and articles.
Profª Drª Elaine Berges da Silva
PhD in Food Technology from UNICAMP (2011) with a master’s degree from the Federal University of Paraná (2004). Graduated in Food Engineering from the Federal University of Viçosa (1995). Marketing Specialist by ESPM (1999). Acts as professor and coordinator of the Food Engineering course at UNISO (University of Sorocaba). She has experience in the area of Food Science & Technology, with an emphasis on Functional, Dietetic and Nutritional Foods, acting mainly in the areas of Sensory Marketing, Product Development.
Profª Drª Ellen Mayra Menezes Ayres
Graduated in Nutrition from UFRJ (2002), Master in Food Science and Technology from UFRRJ (2005), PhD in Food Science from UFRJ (2011) with a Sandwich Doctorate at the University of California, Davis (2009-2010) and -Doctorate (2018-2019). Has experience in the area of Food Science and Technology, participated mainly in sensory analysis of foods and consumer behavior studies. She was a professor of the follow-up course in nutrition at UFRJ-Macaé (2010-2013). He is a professor at UNIRIO (2013-current) teaching about sensory and consumer sciences, among other subjects, and developing projects associated with health, nutrition and sustainability. Responsible for the Laboratory of Sensory and Consumer Sciences (LASEN/UNIRIO). Member of the Commission for the Special Study of Sensory Analysis of the Brazilian Association of Technical Standards (ABNT/CEE-174).
Prof. Dr Lauro Luís Martins Medeiros de Melo
Graduated in Food Engineering from the Federal University of Viçosa (2002), Master in Food Science from the State University of Campinas (2004) and PhD in Food and Nutrition from the State University of Campinas (2008), performing part of the research (Doctorate Sandwich) ) at North Carolina State University (United States). He has experience in the area of Food Science and Technology, working mainly on the following topics: Sensory Analysis of Food and Beverages and consumer behavior. He worked for 3 years as a Postdoctoral Research Fellow with sensory analysis and consumer behavior at the Commonwealth Scientific and Industrial Research Organization (CSIRO – Australia). He is a professor of Sensory Analysis among other subjects of the Food Engineering course at the Federal University of Rio de Janeiro (UFRJ), professor and supervisor of the graduate programs in Food Science (PPGCAL) at the Institute of Chemistry (IQ) at UFRJ and a postgraduate degree in Chemical and Biochemical Process Engineering (EPQB) from the School of Chemistry (EQ) at UFRJ. Currently, he is coordinator of the Food Engineering course at UFRJ, member of the editorial board of the journal Food Research International, of the Scientific Committee of the 1st Latin American Congress of Sensory and Consumer Sciences and of the Special Study Committee for Sensory Analysis of the Brazilian Association of Technical Standards (ABNT / CEE-174).
Profª Rosana Rainho das Neves
Chemical Engineer (Escola Politécnica – USP – 1981). MBA in Business Management (ITA / ESPM- 2003). Postgraduate degree in Market Research (Georgia University – USA – 2011). Black Belt certified in Design for Six Sigma (2002). Partner-owner of Balloon of Insights – Innovation Solutions Ltda since 2015. Over 35 years of experience in Research & Development of new products with an emphasis on Consumer Science, 32 years at Johnson & Johnson where she managed R&D and Consumer Studies Teams. Specialist in Consumer Knowledge, Innovation, New Product Development and Claims. She has provided consultancy and conducted training and studies with consumers for more than 10 companies in Brazil and abroad. Created, structured and taught the course on Innovation Management and New Product Development at the Racine Institute (2016).
Profª Drª Selma Bergara
Food engineer (UNESP, 1993), Mestre (1999) and PhD (2006) by UNICAMP, with emphasis on Sensory Analysis and Aroma Research. She has 22 years of experience in the Sensory area. She was a university professor of Sensory Analysis (UENF, UNIPINHAL and UNICAMP). Advisor and co-advisor of Master and Doctorate. She was a Scientific Researcher at APTA (São Paulo Agribusiness Technology Agency). She is the owner of Sensel Consulting and Training in Sensory Analysis. She is a member of CEE-174 – Special Commission for Sensory Analysis, from ABNT.
Profª Drª Regina Lúcia Firmento de Noronha
Graduated in Food Engineering, with Master’s and PhD in Sensory Analysis, carried out at the Food Technology Department of FEA-UNICAMP and Institute of Food Research in Reading / UK. Executive MBA at Coppead – UFRJ. In her 29 years in the market, she worked in several companies where she coordinated the elaboration, supervision and execution of sensory and consumer test protocols and support of sensory claims for food products, cosmetics, cleaning, hygiene and personal care. It has chapters of books and articles published in national and international journals in the areas of sensory research and consumer studies. She was a professor at the Universities Anhembi-Morumbi / SP and Methodist Bennett / RJ. Owner of RN Consultancy and Training in Sensory Analysis through which she works teaching courses in the substantiation of claims and courses and in-home consultancy on sensory analysis and consumer research.
Profª Drª Tassiele Andréa Heinrich
Post-doctorate from UFPR (2015). PhD in Chemistry and Biological Physics from USP, with sandwich period at California State University (2013). Master in Biochemistry from USP (2009). Graduated in Pharmacy-Biochemistry from UFSC (2007). Researcher at Grupo Boticário (2014-2018) working in the following areas: biomolecular research of new ingredients for skin and hair, evaluation of safety and efficacy of cosmetic products, product research and development, technological innovation for skin, hair, perfumery and deodorants. Experience in Emotional Sciences applied to cosmetic products and consumer neuroscience. She currently works with projects and research at the Dean of Research, Graduate Studies and Innovation at PUCPR.
