Intellex Acquires Expert by Big Village

We're thrilled to announce that Intellex has acquired Expert by Big Village, effective March 22, 2024. This strategic move enhances our capabilities and strengthens our commitment to delivering exceptional solutions to our customers.

Stay tuned for more updates on how this acquisition will benefit our clients and experts.

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Expert Details

Food Technology, Product Development/Optimization, Food Quality, Anti-oxidants, Sensory, Consumer

ID: 108249 Georgia, USA

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Expert is internationally recognized for her expertise in sensory evaluation of food products and associated packaging. She heads the sensory evaluation program at the Employer, which is ranked among the top five sensory science programs in the country. As a member of the Employer's Center for Food Safety and Quality Enhancement, she has directed numerous industry-sponsored projects involving the sensory analysis of food by trained and consumer panels. She has developed and conducted lectures and workshops on sensory evaluation, its application in quality control for management and manufacturing plant personnel. She is the associate scientific editor for the Journal of Food Science.

MILK PACKAGING. Expert has developed alternative packaging systems for fluid milk. She has conducted sensory analysis of skim milk processed by freeze-concentration and other traditional methods. She is developing, formulating, and evaluating flavored (UHT) milk products targeted for young (3-6 years) children.

Expert has vast experience in strategic aspects of product research and development. Since 1984, she has maintained a consumer database of over 4500 households in Atlanta. The database contains information on consumer demographic characteristics, food use and purchase, food-related attitudes, and other food-related information. Her database is used to recruit panelists for research to measure ratings of attributes of food by consumers. These methodologies include focus groups, research guidance tests, surveys, simulated supermarket setting tests, in-home placement tests, and central location tests. The panelists have participated in tests to evaluate fresh and processed (irradiated, dried, pre-cooked, restructured, freeze-concentrated) foods and packaging materials. Expert's research has involved target markets composed of young children, teenagers, the elderly, and the major food shopper in consumer households.

Expert has experience in research involving sensory descriptive analysis and profiling of food, food products, and packaging materials. She has trained several descriptive panels and directed numerous research products involving training and evaluation of various food products and packaging materials by descriptive panels. These panels have quantified food attributes such as color, surface appearance, specific flavors, tastes (sweet, sour, bitter, salty), and food texture. She has used these panels in storage- and shelf-studies involving milk, beef, and peanut spreads as well as in claim substantiation research.

Over the course of her career, Expert led several research studies that examined flavor, aromatics, and tastes for a wide variety of food and packaging materials. She has published several studies on flavor profiling using descriptive sensory analysis panels. She has measured flavor volatiles in food (peanut butter, spreads, reheated beef) by headspace analysis using gas chromatography and other chemical indicators of quality and correlated these with sensory analysis results. She is using electronic sensors to evaluate food flavors.

Expert has conducted several studies involving the measurement of textural properties of food. This involved sensory evaluation of hardness, crispness, crunchiness, tenderness, chewiness, adhesiveness, cohesiveness, viscosity, and others. Several of these studies involved simultaneous instrumental measurements (using the instron and Brookfield viscometer) of the physical properties of food for texture profile analysis, Warner-Bratzler and Kramer shear, back-extrusion, cutting, as well as puncture and snapping tests on a wide variety of foods.

Expert has conducted numerous studies resulting in referred journal publications that have focused on sensory or consumer-based optimization of food products. Such studies include modeling of the sensory properties of the food products and optimization of formulations or process variables, or both. Expert uses response surface methodology and regression analysis. She has employed factorial, fractional factorial, and mixture designs in the optimization studies. Her projects have led to development of value-added products, new products, and product improvement or enhancement of existing products. She has extensive international research and development experience in Asia and Egypt.

As a result of her involvement in food research, Expert has published her results in book chapters, refereed journal articles, and numerous technical publications. These include work conducted on animal meats (including beef and chicken), fresh fruit and vegetables, dairy products, composite flour products (snack chips, muffins, noodles), as well as tree and ground nuts. She conducted studies on packaging of fresh produce, beef, and fluid milk. Flexible films, pouches, and paperboard are among the different types of packaging materials she has studied. Expert has conducted workshops on sensory evaluation in quality control for food industry representatives in Manila and Malaysia.

Expert is known internationally as an expert on peanut processing technology and the research and development of value-added products made from peanuts. Her research resulted in the development of product prototypes such as cheese-flavored analogues from peanuts, honey-peanut butter and spreads, non-dairy creamer and whipped topping, and products from composite flours which include peanuts. She also studied the formulation of low-fat spreads from peanuts.

Expert optimized tortilla chips, muffins, snack chips, snack food, and Chinese-style noodles for consumer acceptability and sensory quality using mixture designs and response surface methodology. She determined the effects of each component flour on sensory and product characteristics.

Due to her experience in the industry, Expert has studied restructured beef steaks, pre-cooked steaks and roasts, the effects of reheating (microwave and conventional oven) on "warm-over" flavor of beef and vacuum-packaged pre-cooked beef, the use of surimi in restructured beef roasts, the effect of natural antioxidants in frankfurters, and consumer acceptance of a low-fat, no pork frankfurter. She has conducted extensive studies on irradiated ground beef and chicken. Her recent studies include the development of raw, packaged chicken products from dark chicken meat. She is the author of a chapter on meat cookery in the book "Muscle Foods."

Expert has published several articles on her research on quality measurements of minimally-processed fruit and vegetables. Some of these studies involved the evaluation of post-harvest systems for tomatoes, snap beans, peaches, cantaloupes, honeydew melons, grapes, cucumbers, oranges, green peppers,


She directed and managed projects on assessing consumer attitudes toward product/package prototypes, advertisements and promotional materials by focus group studies.
She provided consumer insight on new products on the basis of consumer acceptance tests.She conducted shelf-life studies on various foods She moderated focus groups


Year Degree Subject Institution
Year: 1976 Degree: PhD Subject: Food Science Institution: University of Georgia
Year: 1972 Degree: MS Subject: Food and Nutrition Institution: University of Georgia
Year: 1969 Degree: Graduate Diploma Subject: Food Technology Institution: University of South Wales, Australia
Year: 1964 Degree: BS Subject: Food Technology Institution: University of the Philippines
Year: 1977 Degree: Subject: Institution:

Work History

Years Employer Title Department
Years: 1993 to Present Employer: Undisclosed Title: Distinguished Research Professor Department: Department of Food Science & Technology
She conducts research, teaching and outreach activities. She is the Research, Instruction and Instruction (REI) coordinator for the Griffin Campus' Department of Food Science and Technology. Expert is responsible for the direction and coordination of the Consumer Insight and Sensory Science Laboratory (CISSL) of the Employer. She is part of the Food Product Innovation and Commercialization Center (FoodPIC). She continues her activities on product design, development and optimization; consumer insight and sensory science; phenolic anti-oxidants; and international development research..
Years Employer Title Department
Years: 1983 to 1993 Employer: Undisclosed Title: Assistant/Associate Professor Department: Department of Food Science & Technology
Expert conducted research and directed graduate student research. She established a program in consumer insight and sensory science. In addition she developed analytical methods for anti--oxidant polyphenolics in food, that are beneficial to health. She applied her research findings to applied research on the development and optimization of foods on the basis of consumer acceptance. Her product design, development aand optimization research led to commercialization of several products globally.
Years Employer Title Department
Years: 1981 to 1983 Employer: Auburn University Title: Human Nutrition Specialist Department:
Expert was the Human Nutrition Specialist for the State of Alabama. She provided science and research based support to County Agents and State prsonnel.
Years Employer Title Department
Years: 1978 to 1982 Employer: Pennsylvania State University Title: Assistant Professor Department: Food Science
Expert was the Nutrition Specialist of the Pennsylvania Cooperative Extension Service. She provided scientific and research based support to State and County professionals throughout Pennsylvania.
Years Employer Title Department
Years: 1976 to 1977 Employer: University of Georgia Title: Post-Doctoral Associate Department: Department of Food & Nutrition
Available upon request.

International Experience

Years Country / Region Summary
Years: 2008 to Present Country / Region: AFRICA/Uganda, Ghana, Burkina, Mali Summary: She directs/manages food product development research projects with food industry partners; conducted training courses on consumer acceptance tests in food product development
Years: 1983 to 2007 Country / Region: ASIA/ Philippines, Thailand, Malaysia Summary: She directed/managed food product development research projects with food industry partners; conducted training courses on consumer acceptance tests in food product development
Years: 1996 to 2007 Country / Region: Bulgaria/Balkan Summary: She directed/managed food product development research projects
Years: to Present Country / Region: Egypt/Middle East Summary: She directed/managed food product development research projects. Trained scientists on product development and consumer testing
Years: to Present Country / Region: Asia: Philippines, Thailand, Malaysia Summary: Conducted training on consumer testing and sensory evaluation; conducted training courses on consumer acceptance tests in food product development

Career Accomplishments

Associations / Societies
She is a member of the Institute of Food Technologists, the American Society for Testing and Materials (Committee E-18), the American Dietetic Association, the Society for Nutrition Education, the American Council on Consumer Interests, and several other professional associations.
Professional Appointments
Expert is on the Editorial Board of the Journal of Sensory Studies, and was past Associate Scientific Editor for the Journal of Food Science
Awards / Recognition
1967-- Colombo Plan Fellowship- Commonwealth of Australia

1995--Professional Scientist Award - Southern Regional Sections of the Institute of Food Technologists.

1995--Senior Scientist Award of Merit for Research - Gamma Sigma Delta.
1996--D.W. Brooks Faculty Award for Excellence in Research.

1998--International Award - University of the Philippines Alumni Association
1999--Outstanding Professional Scientist Award for Food Science & Nutrition- University of the Philippines Alumni Association.

2000--Fellow - Institute of Food Technologists.

2006--D.W. Brooks Faculty Award for Excellence in International Agriculture.

2009- Institute of Food Technologists, B.S. Luh International Award

2010--Awarded the Title of Distinguished Research Professor.
Publications and Patents Summary
Expert published 2 Books; 5 Chapters in Books; and 151 Refereed Journal Articles. She has 259
Published Abstracts of Presentations and Proceedings; and 500+ Scientific and Technical Publications. She has one patent on methods to increase resveratrol in peanuts.

Additional Experience

Expert Witness Experience
Provided consulting and science-based summaries to Attorneys.
Training / Seminars
1. Conducted Training courses on consumer acceptance testing and food product development at international locations, iincluding the Philippines, Malaysia, and Thailand. (2-4 days)
2. Co-organized and conducted training courses in product development. (USA, Philippines and Thailand)
3. Co-organized and conducted training courses on Aflatoxin reduction to meet regulatory limits (Philippines, Uganda, Ghana)
4. Conducted day-long pre-World Food Congress Meeting, on Mycotoxin Management (Brazil)
5. Co-organized several courses on food quality in the USA
Vendor Selection
Expert has experience locating vendors of food ingredients, food packaging materials, microbiological testing and product evaluation.
Marketing Experience
Expert can provide consultation on consumer insight on food product development.
She is an expert on the measurement of food related attitudes and behaviors of consumers as these related product design and development.
Expert is able to determine consumer response to product concepts, prototypes, new and existing food products, through focus groups, consumer acceptance tests, central location and home-use tests. She is the author of two books widely used by the food industry.
Other Relevant Experience
Expert is an experienced focus group moderator. She provides product consulting from concept to commercialization. She has vast international experience. She has considerable experience in relating consumer/sensory responses to instrumental and chemical measuremenets.

Language Skills

Language Proficiency

Fields of Expertise

food sensory science, food sensory testing, biological antioxidant, confection, dairy product formulation, food formulation, food science, functional food, functional food development, health food, natural antioxidant, nutraceutical, consumer focus group, food research and development, consumer survey, food product, palatability, snack bar, fat flavor, flavor, peanut, nut (fruit), tree nut, food texture, food product development, food product quality improvement, consumer product design, convenience food development, food processing quality, palatability testing, peanut butter, peanut butter flavor, peanut roasting, composite flour, off-flavor, oil flavor, sauce development, food sweetener, beef, chicken meat, antioxidant, food antioxidant, fruit, vegetable product, consumer demographics, new consumer product development, new product design, new product development, research and development, survey research, antioxidant function, organoleptic testing, questionnaire, sensory, chicken, product launch, consumer behavior, consumer food product, sensory science, international research, customer satisfaction, market positioning, consumer purchasing behavior, market assessment, behavioral science, flavor profile, food product market survey, polyphenol, food physical property, fruit texture, food stabilizer, cholesterol-reduced food product, meat packing, snack food product development, produce storage, harvested plant product quality evaluation, consumer product packaging, consumer product marketing, muffin, sweetness, food product shelf-life study, food product process development, dairy product packaging material, dairy product packaging process, food package, food functional property, dried food product, applied chemistry, food flavor additive, dairy product sensory evaluation, package-food product interaction, survey design, new product market survey, cocoa, snack chip, food dressing development, food processing technology, controlled atmosphere storage, new product assessment, food dressing, consumer product, food preservative, food toxicology, package consumer testing, seafood product, fresh vegetable, sauce, spice, food component, nonfood antioxidant, substitute food product, pasta product, food microbiology, food, taste, peach, package testing, nutrition, melon, animal meat, food technology, food rheology, food quality assurance, food processing, food packaging process, food ingredient, food color additive, food chemistry, dairy product, crunchiness, crispness, chocolate

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