Course offering number:1209-203
Course ID:
434
Sensory Evaluation
September 10-13, 2012
New Brunswick, NJ
Gail Vance Civille; President, Sensory Spectrum, Inc.
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 the David R. Peryam Award, given to
outstanding professionals in the applied sensory science field
by the ASTM Committee E18 in October 2001 and the ASTM
Award of Merit - 2006 in recognition of leadership and
strategic thinking in the development of Committee E18. She
is currently working with sensory leaders forming The Society
of Sensory Professionals.
After graduating from the College of Mt. St. Vincent, New
York with a BS degree in Chemistry, Ms. Civille began her
career as a product evaluation analyst with the General Foods
Corporation.
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