Candidate Bios
Frank Rapaki [Chair-Elect]Frank Rapacki is the Director of Consumer Insights for Symrise, one of the world’s largest flavor and fragrance manufacturers. Before joining Symrise, he was a Senior Scientist at The Pepsi-Cola Company. Frank has served as a Member-at-Large for the Society of Sensory Professionals (SSP) and also chaired the SSP Wiki Steering Committee. Frank earned his BS and MS in Food Science from Cornell University. He also holds an MBA in Marketing from Fordham University.
Natalie Stoer [Chair-Elect]
Natalie Stoer is Department Head of the Product & Insights group at General Mills, Inc. She received her M.S. degree in Food Science, with an emphasis in Sensory Science, from Cornell University and previously has worked for E.J. Brach Corporation, M&M/Mars, and The Pillsbury Company. She is the current SSP Scientific Committee Chair.
Donya Germain [Secretary]
Donya Germain is an alumnus of the University of Guelph Food Science and the Richard Ivey School of Business Executive Development programs and is Director of Consumer Research at ACCE International in Mississauga, Canada. Previously she held positions in product development and quality assurance, primarily in the dairy foods and ingredients fields. Donya is an active member of IFT and ASTM Committee E-18.
Annette Hottenstein [Secretary]
Annette Hottenstein is a Senior Sensory Scientist with McCormick & Company, a published author of novel testing methods and an invited speaker at well recognized sensory related conferences and events. She holds degrees in Nutrition and Food Science and has 13 years experience working in the food industry.
Collette Perozzi [Treasurer]
Collette Perozzi is a Sensory Manager at Givaudan Flavors in Cincinnati. Collette has a B.S. and M.S. in Food Science from the University of Illinois. She has over 15 years experience in the food industry and has held Sensory and Consumer Research positions with Insights Now, Pepsico, Slim Fast Foods and Kellogg’s. She’s been the Treasurer of Ohio Valley IFT since 2009.
Tara Campbell [Treasurer]
Tara Campbell is currently SSP Secretary and professor at University of Phoenix Memphis Campus College of Natural Sciences and John Sperling School of Business. She is in the process of completing her doctoral dissertation in management of organizational leadership and has a M.S. and B.S. in Food Science. She has worked at Unilever and Sensory Spectrum.
Jason Newlon [Chair, Strategic Planning and Nominations Committee]
Jason Newlon, Ph.D., is Principal Scientist, Procter & Gamble Sensory Capability. Jason is the technical leader in R&D for the Health, Oral and Pet Care Sensory programs and co-leads the Community of Practice of sensory practitioners at P&G. Jason is the chair of the Oral Care task group of the ASTM Sensory Evaluation Committee. He is a graduate of Grove City College (B.S., Biology) and SUNY Upstate Medical University (Ph.D., Physiology), and is an inaugural member of SSP.
Lori Walker [Chair, Strategic Planning and Nominations Committee]
Lori Walker is Business Development Manager for Tragon Corporation and is responsible for Tragon’s business building strategies. Lori received her B.S. in Foods and Nutrition from California Polytechnic University, Pomona. Lori has extensive sensory work experience, spanning more than 25 years in the food and consumer products industries. Prior to joining Tragon, Lori worked with Sara Lee, Diageo, ConAgra Foods and Hunt-Wesson Foods.
Sharon McEvoy [Officer-at-Large]
Sharon McEvoy is the Division Manager of Sensory Evaluation for The National Food Laboratory, where she has focused on conducting outstanding objective sensory evaluation for her clients for over 16 years. Sharon received her B.S. in Food Science from Penn State and her Master’s from UC Davis, studying under Rose Marie Pangborn. She began her career in sensory with Pepsi-Cola, working in their R&D center for 7 years.
Isabelle Lesschaeve [Officer-at-Large]
Dr. Isabelle Lesschaeve is Research Director, Consumer Insights and Product Innovation with the Vineland Research and Innovation Centre. She leads a multidisciplinary team that conducts research initiatives to add margin to horticulture product through consumer research. She moderated a session at the last SSP conference in Napa and is looking to contribute furthermore to the Society activities.
Alexa Williams [Officer-at-Large]
Alexa Williams is the Senior Research Manager of the Sensory Excellence team supporting Frito-Lay North America R&D, a division of PepsiCo, Inc. Alexa holds a PhD in Food Science from the University of Illinois. She has been with Frito-Lay for almost 14 years, starting in product development, then moving to Sensory. Alexa is a frequent presenter on sensory methodology at professional association meetings.
Jean McEwan [Officer-at-Large]
Jean A McEwan is Global Sensory & Consumer Guidance Manager, Diageo Innovation. Jean is an experienced sensory professional with a passion for adapting sensory tools to deliver business insights, and helping others grow. Jean enjoys networking at sensory events, the opportunity to share experiences and contribute to the sensory community. Previous positions at Campden-BRI and MMR Research. BSc (Statistics), PhD (Consumer & Sensory Research) and a member of SSP, Sensometrics, PFSG (Professional Food Sensory Group), Royal Statistical Society and Market Research Society.
Amy Mahony [Officer-at-Large]
Amy Mahony is an Associate Principal Scientist in the Sensory and Consumer Science department at PepsiCo. She is expecting to complete an M.S in Sensory Science from Kansas State University in May 2011. She has been working in the sensory field for 10 years and previously has worked at Solae LLC and Taco Bell.
Judy Briggs [Officer-at-Large]
Judy Briggs is Sensory Evaluation Manager, Cargill Flavor Systems, and manages day to day and long term projects for internal and external customers, including research. Member of SSP, IFT SED, and ASTM (E-18). MS Food Science and Technology from Oregon State University. BA Biology Hood College. 15 years experience in the food industry.